Looking for a super moist, tender muffin with bright lemon and juicy raspberries? These Lemon Raspberry Muffins are light, fluffy, and bursting with fruit — perfect for breakfast on the go, a fruity snack, or a simple dessert. Ready in about 30 minutes or less, they’re easy to make and share.
This recipe has been tested and approved by my grandmother — the woman who first taught me to bake. She made these with my little cousin and immediately baked another batch to share with family. If you love fresh berries and lemon, you’ll enjoy these! For another berry-forward breakfast, you might like the Raspberry Cream Cheese Danish.
Note: The recipe was updated after feedback in the comments. An earlier version suggested mixing raspberries with the dry ingredients to prevent sinking, but that led to a blue tint from a safe reaction between raspberries and aluminum-containing baking powder, and it made the raspberries harder to incorporate. This version folds the berries in at the end for better color and texture.
Why You’ll Love This Recipe
- Tangy lemon and sweet raspberries in every bite.
- Light, fluffy muffins with a tender crumb.
- Quick to prepare — great for busy mornings or easy entertaining.
- A perfect way to use fresh summer raspberries.
Ingredients
- Raspberries: fresh or frozen (fresh recommended for best color and texture).
- Lemon zest and juice: zest the outer peel and lightly pack the zest when measuring; use the zested lemon for juice.
- Unsalted butter and granulated sugar: creamed until light for fluffy muffins.
- Vanilla extract: enhances the flavor.
- Baking powder: provides lift.
- Whole milk: mixed with lemon juice to create a quick buttermilk for extra moisture; avoid low-fat or plant-based milks for best results.
See the recipe card below for exact measurements.
Substitutions & Variations
- Swap raspberries for other berries — strawberries or blueberries work nicely.
- Use plain or lemon-flavored kefir or buttermilk instead of whole milk for extra tang and tenderness.
- Add more lemon zest for a brighter citrus flavor.
- Make cupcakes using the same batter and add fillings or frostings as desired.
If you try other substitutions, share your results in the comments — this version hasn’t been tested with all swaps.
How to Make Lemon Raspberry Muffins
Step 1: Whisk the flour, baking powder, and salt together.
Step 2: Cream softened butter, sugar, and lemon zest until light and fluffy (a hand or stand mixer helps).
Step 3: Mix in the eggs and vanilla until combined.
Step 4: Add lemon juice to the milk, then alternate adding the dry mixture and the milk mixture to the wet ingredients, stirring just until combined.
Step 5: Gently fold raspberries into the batter to distribute them without crushing the berries.
Step 6: Fill 12 muffin liners about 3/4 full. Bake at 400°F for 5 minutes, then reduce the oven to 350°F (keep the oven closed) and bake until a toothpick comes out clean, about 13–22 more minutes. Cool briefly in the pan, then transfer to a rack.
Expert Baking Tips
- Use firm, fresh raspberries if possible. Overly soft berries can bleed and add extra moisture.
- If using frozen raspberries, fold them in straight from the freezer; do not thaw first.
- Mix the batter just until combined to avoid developing gluten, which makes muffins dense.
- Weigh flour in grams for precision — spoon and level when using cups to avoid packing too much flour.
- Bring ingredients to room temperature so they combine smoothly and produce a tender texture.
Recipe FAQs
If the batter is very wet or the fruit is dense, berries can sink. Gently folding berries in at the end and using frozen berries straight from the freezer can help prevent sinking.
Yes — they should scale up, but increase baking time. Start at a higher temperature for a short burst (for example, 425°F for 5 minutes) then reduce and continue baking until done.
This recipe hasn’t been fully tested with gluten-free flours. If you try a GF blend, results may vary; please share results if you experiment.
Storage
Room Temperature
Store cooled muffins in an airtight container at room temperature for up to one week.
Freezing Instructions
Cool completely, then freeze in a freezer-safe container for up to one month. Thaw at room temperature or warm briefly before serving.
More Muffin Recipes You’ll Love
-
Easy & Moist Lemon Zucchini Muffins
-
Orange Poppy Seed Muffins with Glaze
-
Strawberry Cream Cheese Muffins
-
Cinnamon Streusel Muffins
Did you try this recipe?
Let us know what you thought by leaving a comment below and sharing on social media. We love hearing how your batch turned out!
Thank you!
-Kayla
📖 Recipe
The Best Lemon Raspberry Muffins
Kayla Burton
Pin Recipe
Equipment
-
Muffin pan with liners
-
Mixing bowls
-
Scale or measuring cups
-
Measuring spoons
-
Hand mixer (recommended)
-
Whisk and spatula
-
Cooling rack
Ingredients
- 2¼ cups (281.25 g) all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (113.5 g) unsalted butter room temperature
- ¾ cup (150 g) granulated sugar
- 1 tablespoon lemon zest
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- ½ cup (118.29 ml) whole milk
- 1½ cups raspberries fresh or frozen*
Instructions
-
Preheat oven to 400°F and line a 12-well muffin pan with liners.
-
Whisk the flour, baking powder, and salt in a medium bowl.
-
In a large bowl, cream the butter, sugar, and lemon zest until light and fluffy. Mix in the eggs and vanilla until combined.
-
Add lemon juice to the milk. Alternate stirring the dry ingredients and milk mixture into the wet ingredients until just combined. Gently fold in the raspberries.
-
Fill liners about ¾ full. Bake at 400°F for 5 minutes, then lower the oven to 350°F (keep it closed) and bake another 13–18 minutes, about 18–23 minutes total, until a toothpick comes out clean.
-
Cool in the pan 5–10 minutes, then transfer muffins to a wire rack to cool completely.
Notes
Frozen Raspberries: Do not thaw before folding into the batter.
Nutrition: Nutrition info is an estimate per muffin (for 12 muffins). Accuracy is not guaranteed.
The nutritional information is an estimate per serving. Accuracy is not guaranteed.