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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!
Love this recipe, just wondering if it can be made into a 8×8 pan instead of muffins
First time making muffins and these lemon and raspberry combo were perfect!!
These muffins are perfect !
Hi, my friend and I tried to make the raspberry lemon muffins. Although they were good. They were really spongy there seemed like they would never cook all the way. We did cut the raspberry in half to make them go farther as we only had one package.
We had to use sour cream it’s what she had on hand.
Do you think cutting the Berry’s make them to moist. Or the lard was to much in the cupcake pan??
Thank you Kaye
I am no expert, but I would suggest using the cooking spray she suggests in the recipe, instead of the lard to coat the muffin pan. That may help. I would also use the correct amount of raspberries too the next time to see if it makes a difference. These really are delicious, so I hope if you try to make them again, they turn out for you 🙂
I didn’t change a thing and these muffins are absolutely delicious. I’ll happily be adding them to my ‘favorites’.
These are sooo yummy! It actually yielded 20 for me in a regular muffin pan. I will definitely make this again!
Hi! Is the temperature meant for hot air oven or normal? If its for normal I namely need to decrease it for hot air. In general do you recommend normal vs hot air?
Very good muffins! I forgot the oil and they still came out moist. Instead of lemon, I used almond extract. Next time I’ll use the lemon . Thanks for yummy recipe!
These were excellent –one of the best tasting and textured muffins I’ve eaten. I used frozen black cherries since I had a lot in the freezer and many did sink to the bottom of the muffin. Next time I will stir about half the fruit into the batter and put the rest on the top of the batter when it is in the cups. I also might halve the cherries since they are a little heavier than raspberries.
Even so, these were great.
These muffins are delicious and so easy to make! Thank you for the recipe.
Just made these! Used my raspberries right off the vine. Didn’t even coat them with flour, and they still stayed mixed in the muffins and didn’t sink. These are fantastic! Lovely texture and flavor. Have to admit, my husband couldn’t wait the 10 minutes after they came out of the oven! Had to have one RIGHT NOW! My tip: if using fresh, off the vine berries, be sure to measure them before washing, as they get pretty soft and mushy after washing.
Can you substitute white sugar with coconut or raperdura sugar?
How many calories are they? Muffins turned out great.
These were so easy to make, just came out of oven taking them to an afternoon tea. Even the batter is yummy. Can’t wait for the comments.
Theses are a smash hit everywhere I bring them!
This recipe made the most moist and delicious lemon raspberry muffins! I used one cup plain Greek yogurt instead of half cup sour cream and half cup yogurt and it worked beautifully!
I love this recipe for muffins! Has anyone made into a loaf before?
I just made these muffins. So good. Used Veg oil +1/2 greek yogurt, 1/2 sour creme. Easy peasy
This is a great recipe, super moist and easy to make.. yum
Can you leave out the sugar – or substitute with something healthier – without ruining this? I’d love to bake them but live in a diabetic household. Thanks!