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Lemon raspberry muffins that taste like your favorite bakery-style treats! These muffins have a hint of lemon flavor with lots of fresh raspberries!
Extra tender raspberry muffins are calling your name!
These extra fluffy, extra yummy lemon raspberry muffins are the first thing I crave for breakfast.
The center of the muffin is fluffy and tender and just begs for a pat of salted butter. The best part about this recipe is that you can make them with fresh raspberries or frozen and they come together in around 30 minutes and no need for a mixer. Combine the mixture in a small bowl then pop the batter in the muffin cups and let them bake while your whole house smells like a field of raspberries.
Lemon raspberry muffins are ideal for baby showers, wedding showers, Easter brunch, and basically every spring and summer event where a muffin might be in attendance.
These are berry delicious!
OMG, this one of THE very best muffin recipes I’ve ever made! And I’ve made a lot in the last 30 years. Super easy and such a delicious result that is moist, super fluffy and flavoursome. Definitely deserves 6 stars. This recipe is definitely a keeper!
Ingredients for Lemon Raspberry Muffins
- All purpose flour: is the heart and soul of the dry ingredients.
- Baking Powder and Baking Soda: the leavening agents that will react with the greek yogurt
- Kosher salt: just ½ teaspoon salt will balance the sweetness of the muffin
- Granulated sugar: adds sweetness. Cane sugar works as a 1:1 substitute here
- Oil: I like to use melted coconut oil for this recipe, but you could also use melted butter, canola oil, vegetable oil or any other oil you like to bake with. Unsalted butter would work best as the recipe does contain salt if you go the butter route!
- Greek yogurt: adds protein and moisture to the muffins. The greek yogurt will also react with the baking powder and baking soda and create a tangy crumb.
- Large Eggs: eggs add structure and stability to baked goods
- Vanilla Extract: gives this plenty of vanilla flavor!
- Lemons: we’ll use the lemon zest and the lemon juice to create a reaction with the baking soda and baking powder. This will ensure we have a perfectly tender crumb
- Raspberries: have so much fiber! They can be fresh or frozen in this recipe
Recipe Tips
- Allow the muffin batter to rest for 10 minutes once combined. This allows the gluten in the muffin to relax. It also allows the flour to become more hydrated from the liquid ingredients and prevents dry, crumbly muffins.
- Avoid paper liners if you’re using a silicone muffin tin, there’s no need for them!
- Rub the sugar and the lemon zest together ahead of adding the liquid ingredients, this helps spread the lemon flavor throughout the muffins
If you like this muffin recipe, you might also like
- Healthy Carrot Cake Muffins
- Pistachio Muffins (No Pudding Mix)
- Chai Pumpkin Muffins
- Outrageous Blueberry Muffins
- Maple Banana Nut Muffins
Lemon Raspberry Muffins
Ingredients
- 2 ¼ cups all purpose flour or 50:50 whole wheat flour and all purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup sugar
- ½ cup coconut oil melted, or use canola, vegetable, corn oil
- 1 cup greek yogurt or light sour cream I used 1/2 greek yogurt + 1/2 sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice + zest of 1 lemon
- 1 ½ cups raspberries (approx. 8-10 oz) fresh or frozen
Instructions
- PREP: Place a rack near the center of the oven and preheat the oven to 375ºF. Spray a muffin pan with cooking spray and set aside.
- COMBINE: In a large bowl, combine the flour, baking powder, baking soda, and salt. Whisk and set aside.
- RUB: In a medium bowl, combine the sugar and the lemon zest. Mix using a wooden spoon or between the palms of your hands so that the sugar soaks up oil from the lemon zest.
- WET INGREDIENTS: add the oil, yogurt (or sour cream), eggs, vanilla extract, and lemon juice. Continue to whisk until most of the sugar dissolves.
- BATTER: Pour the wet mixture into the dry mixture and fold until just combined. Do not overmix. Fold in the raspberries. Allow the batter to rest for 10 minutes.
- BAKE: divide the muffin batter into the muffin pans and bake for 18-22 minutes or until a toothpick inserted into the muffin comes out clean with just a few crumbs.
- LET COOL: Let muffins cool in the pan for 10 minutes before removing to a cooling rack as they are extremely moist!
Notes
- Make sure the yogurt and eggs are room temperature in this recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This? Leave a comment & rating below!
We loved this recipe. But made a few subs
I accidentally omitted the eggs, totally overlooked them! And had no all purpose flour, so used self raising in same measurements and omitted the baking powder + soda.
It was still the best recipe for muffins ever!
Just made these a couple days ago and they turned out amazing! They’re moist and smells like heaven, my family and friends all loved it so thank you for this recipe!! One thing I’d like to ask though, would it be okay to use regular plain yogurt instead of Greek yogurt for this recipe? Greek yogurt is quite pricey from where I live, so it would be nice if I could use a substitute for it.
These are in the oven and WOW! (I admit I tried the batter…)
I am baking at high altitude so a few tweaks but yum!! I also used the 1/4 cup of flour to coat the raspberries as we can get fresh ones here and I didn’t want them to sink in the muffin cups. I can’t wait until these cool.
OMG, this one of THE very best muffin recipes I’ve ever made! And I’ve made a lot in the last 30 years. Super easy and such a delicious result that is oist, super fluffy and flavoursome. Definitely deserves 6 stars. This recipe is definitely a keeper!
Wow! These are delicious
Very good muffins. I had to add some milk to get the batter to the correct Consistency. Next time i make these which will be very soon i will cut back the sugar by a 1/3 of a cup.
This was the best recipe I’ve ever used for muffins. I’m vegan and used an egg substitution as well as a sour cream substitution and it was great. Good Job! I will definitely use your recipes in the future.
Oh! This is a prize-winning, glorious recipe. Thank you Marzia.
I too loved these – although I nearly threw the batter out because the coconut oil (which I put in in solid form) did not blend but stayed in small “chunks”. My bad. I still baked them and somehow they tasted great. Did I do something wrong with the coconut oil?
You wanna add the coconut oil in liquid state, this helps everything blend in easier. Also, make sure the eggs and the yogurt are at room temperature as well. Coconut oil is just a finicky ingredient that likes things a little warmer! Glad you still enjoy the muffins, Amy! And thank you so much for your feedback, i’ve updated the recipe to say ‘liquid state’ on the oil. 🙂
Hi Marzia, I’m in Australia and just wondering about the “liquid state coconut oil”. Do you mean to melt the coconut oil then let it cool as we don’t have “liquid state coconut oil” here. Thank you for your recipe as it sounds wonderful and I’m eager to try it.
Yes, you’d just make sure that it was melted! Hope you enjoy these, Josephine!
Love these muffins! I made 24 mini muffins and 6 normal muffins! I only added half a cup of sugar as I used honey flavored Greek yoghurt. Also replaced two tablespoons of flour with linseed meal as I didn’t have whole meal flour. Beautiful! Be even better with white chocolate drizzled on top, though not quite as healthy 😉 Thanks for sharing.
Just made these and they turned out fantastic!!
I made a lemon glaze on top and topped it off with some chopped pistachios for a crunch!
Thanks for a great recipe! 🙂
These are the most delicious raspberry muffins I have ever made!!! Thankyou so much for the recipe – it worked out perfectly 🙂
Could you substitute the sugar for a natural sweetener like honey or maple syrup? Or would this make the batter too liquidy?
This was magnificent! Thank you. I just want to figure out the exact amount of zest to add.
About 1 tablespoon of lemon zest, give or take.
Fantastic muffins. I chose this recipe because I had an excess of raspberries and extra Greek yogurt. The Greek yogurt gives it a wonderful texture. As I had no lemons on hand, only limes, mine ended up being raspberry-lime instead of lemon, and came out so beautifully, that I will definitely make again…next time with the lemon. Thank you 🙂
Hi! Have you ever tried freezing these before? I’m making a ton for an event and wanted to do them ahead of time, but wouldn’t want them to go bad!
Yes you can make them ahead of time and freeze them, Molly. I just zap mine in the microwave for 15-30 seconds (depending on how many are going in at the same time) before serving. Hope that helps! 🙂
great recipe, but I hated the ongoing audio ads on the site. For this reason I’d rather go elsewhere for future recipes :-/
Glad you enjoyed the recipe, Lizie. Unfortunately, it’s ads that keep Little Spice Jar running. You can always hit the mute button on your computer if you’d like! 🙂
Great recipe. I made this with frozen blueberries which stayed whole and juicy. Thanks for sharing!
I’m happy to hear you enjoyed them Barb! Thanks for taking the time to comment! 🙂
Yummy choc chip and banana muffins 🙂
Is it 2 1/4 cup or pound og flour?:)
It’s 2 1/4 cups Marie. Thanks for catching that!
Looks delish! Do you think this recipe would work well as mini-muffins? I know sometimes muffins that are good normal sized don’t always work well when you miniaturize them. Are they dense enough?
Thanks!! =) I’d love to make these for a women’s bible study I go to.
Hi Molly!
I think this recipe would work for mini muffins. I haven’t tried it out myself but they should work just fine. To ensure you get a moist and light muffin and not something super dense like a coffee cake, my suggestion would be to use either all greek yogurt or 3/4 cup greek yogurt + 1/4 cup sour cream. The second suggestion lets you have that sour cream taste but also ensures light, airy muffins. Also, be sure to cut your baking time in half. Start checking them at 9 minutes. It should be between 9-11 minutes.
Hope that helps! =)
Just wanted to follow up and say these were DELICIOUS! I ended up using more greek yogurt than sour cream (I didn’t have that much) and the texture was good for both normal and mini sized muffins.
Hi Molly, I’m in Australia and would like to thank you for your question and Marzia’z reply as I was also wondering if I could make “mini’s”. Again thank you to both of you.
Such yummy flavors in a muffin! I agree, starting the day with a muffin is the best! Your photos are beautifully done, by the way!
Thanks Alyssa!
Hello! I am excited to make these because I am currently obsessed with Costco’s lemon raspberry muffins. Have you made them in a jumbo muffin tin? I’m not sure how much longer to cook the muffins. I also live at altitude (5400ft).
Thank you in advance!