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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!
Really, really delicious and easy to make. Only had half a cup of sugar so added a little honey. Tasted sweet enough for me and I have a sweet tooth! 10/10 from me!
Thank you for a fabulous recipe! I made this diabetic friendly by subbing diabetic honey (1/4 c.) and monkfruit (1/2 c.) for the sugar, and I used all whole-wheat flour. Had two muffins this morning because they are irresistible just out of the oven and my glucose monitor hasn’t spiked at all. The texture and flavor are 10/10. This is a keeper!
I’m
Trying these today! What can I use instead of sugar? Something healthier
Moist? I’d call it gummy. I think using milk instead of yogurt is the way to go.
Hi Camille! Thanks for trying out this recipe. It seems like it may be over mixing rather than the ingredient. The yogurt/sour cream wouldn’t make them gummy. Hope that helps.
Yikes- just put them in the oven and noticed the oil on the counter. I should have noticed earlier – unfortunately the directions omitted to mention including oil with wet ingredients. Fingers crossed but suspect they will be dry. I’ll have a give them another try.
These muffins are great! I used fresh from-the-garden raspberries and used popover pans instead of a standard size muffin pan and they puffed up perfectly! I started off with a 475 degree oven and turned it down to 375 degrees upon placing the muffins into the oven. 22 minutes later, the overfilled popover pan was done! I took some photos to post here, but can’t see a way to attach them 🙁 But take my word for it, they’re beautiful and yummy!
Really delicious-lots of lemon and raspberry flavour, moist and tender! A winner!
dietetics student here 🙂 This is the first comment I’ve ever left on a recipe. These are legitimately the BEST homemade muffins I’ve ever tried / made in my life!! They’re SUPER moist and FLUFFY!!! They’re also not extremely sweet which I love. The fluffiness and moistness sold it for me. These are absolutely incredible I will be making these ALL spring and summer!! You are truly talented!
They taste amazing! But unfortunately mine came out grayish from the raspberries mixing in the batter 🙁 any suggestions on how to avoid this?
any possibility to get grams of carb., fiber and fat. Would help diabetics out there… Yummy recipe.
Very yummy! We used only sour cream and we were a little short, and didn’t read the note about having the eggs and sour cream at room temp. Woops! We used half raspberries and half blueberries. My 2.5 year old helped me. They were in the oven for 25 minutes and came out perfect.
Best muffins
These were wonderful!
It makes my- before work early in the wee-morning hours worth it!
I made jumbo muffins, made 6 perfectly.
Thank you so much for this recipe and sharing your super hero secrets with us.
Will make this again & again .
Delicious Muffins! I used 3/4 cup sugar instead of a cup and they turned out great. I may even reduce the amount more the next time to 2/3 or even 1/2 a cup of sugar and see how that goes. I used half greek yogurt and half sour cream, as well as using avocado oil for the fat. I will definitely make these again.