Posted by These muffins are soft, fluffy, and full of fresh lemon flavor with juicy raspberries inside. You can use fresh or frozen berries. The sweet lemon glaze on top makes them extra tasty. These muffins are also great for freezing and enjoying later.
Ingredients
For the Muffins
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs, lightly beaten
- 1 cup milk
- 1 small lemon – use both juice and zest
- 1/2 cup oil (vegetable or canola oil)
- 1 1/2 cups raspberries (fresh or frozen)
For the Glaze:
- 1 cup powdered sugar
- 2–3 Tablespoons fresh lemon juice
Instructions
- Preheat the Oven: Set your oven to 400°F (about 200°C).
- Make Buttermilk Substitute:
Squeeze the juice from the lemon into a measuring cup with the milk. Let it sit for 1 minute to create a simple buttermilk. - Mix Wet Ingredients:
In a bowl, mix the eggs, oil, lemon zest, and the milk/lemon mixture. - Mix Dry Ingredients:
In a separate large bowl, stir together the flour, sugar, baking powder, and salt. - Combine:
Pour the wet mixture into the dry ingredients. Stir gently—don’t over-mix. It’s okay if it’s a bit lumpy. - Add Raspberries:
Carefully fold in the raspberries with a spoon. - Prepare Muffin Tin:
Line the muffin tray with paper liners or spray it with non-stick spray. Fill each muffin cup about ¾ full. - Bake:
Bake the muffins for 16–20 minutes or until a toothpick poked into the middle comes out with only a few crumbs. - Make the Glaze:
Mix the powdered sugar and 2 tablespoons lemon juice in a small bowl. If you want it thinner, add 1 more tablespoon of lemon juice. - Cool and Glaze:
Let the muffins cool for a few minutes, then drizzle the glaze on top.
Tips & Tricks
- Room Temperature Eggs: Use eggs at room temperature for fluffier muffins. To warm them up quickly, put them in a bowl and run warm water over them for about 30 seconds.
- Avoid Over-Mixing: Stir just enough to combine the ingredients. A few lumps are fine.
- Fresh or Frozen Berries: You can use frozen raspberries or even switch them out for blueberries, blackberries, or chopped strawberries.
- Taste Your Glaze: If it’s too thick, add more lemon juice. If it’s too runny, add more sugar.
Freezing Instructions
Let the muffins cool completely before freezing. Store in a freezer-safe bag or container for up to 3 months. To eat, let them thaw at room temperature or warm them in the microwave for a few seconds.
Nutrition Info
Glaze not included
- Calories: 205
- Carbs: 29g
- Protein: 3g
- Fat: 9g
- Sugar: 15g
- Fiber: 1g
Lemon Raspberry Muffins
Soft, moist lemon muffins filled with raspberries and topped with a sweet lemon glaze. Easy to make and perfect for freezing!
Total Time: About 30 minutes
Makes: 12 Muffins
Ingredients
- 2 cups flour
- 1 cup sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1 cup milk
- Juice and zest of 1 small lemon
- 1/2 cup oil
- 1 1/2 cups raspberries
- Glaze: 1 cup powdered sugar + 2–3 Tbsp lemon juice
Instructions
- Preheat oven to 400°F (200°C).
- Mix lemon juice into milk and let sit 1 minute.
- In a bowl, mix eggs, oil, lemon zest, and milk mixture.
- In another bowl, mix flour, sugar, baking powder, and salt.
- Add wet mix to dry and stir just until combined.
- Fold in raspberries gently.
- Line or grease muffin tin and fill cups ¾ full.
- Bake 16–20 minutes, until toothpick comes out with few crumbs.
- Mix glaze ingredients and drizzle over cooled muffins.
Notes
- Frozen berries work well too. Try swapping with blueberries or strawberries.
- Muffins freeze well. Store up to 3 months and reheat when needed.
