The Best Quick and Easy Lemon Raspberry Muffin Recipe
With a bright lemon flavor and a burst of raspberry, this is a classic summer muffin recipe. Even better? It’s quick and easy and you don’t need any special ingredients, fancy equipment, or even a stand or hand mixer to make these moist lemon raspberry muffins. You don’t even need fresh raspberries since the recipe calls for frozen berries!
Because these homemade muffins are so quick and easy, this has become one of my favorite recipes this summer. It is versatile too since it works great as an easy breakfast recipe or as the perfect muffin for a spring or summer brunch, birthday, or shower! And if you love that lemony flavor, try out my Lemon Cookies and Lemon Bundt Cake.
Ingredients for Lemon Raspberry Muffins
- Non-Stick Cooking Spray
- High-Quality White Flour
- Fine Salt
- Baking Soda
- Baking Powder
- Eggs
- Sugar
- Brown Sugar
- Olive oil
- Lemon
- Vanilla Extract
- Whole Milk
- Frozen Raspberries
- Powdered sugar
Tools to Make Lemon Raspberry Muffins
- Muffin Tin
- Muffin Liners
- Small Cookie/Muffin Scoop
- Medium Cookie/Muffin Scoop
- Small Mixing Bowl
- Medium or Large Bowl
- Balloon Whisk
- Measuring Cups & Spoons
- Liquid Glass Measuring Cup
All About Ingredients
Because these lemony muffins are so simple, you will want real, fresh lemon zest and lemon juice and good-quality ingredients. I think ingredient quality shows up in the final product so choose ingredients that taste good on their own to notice that difference. For example, I bake most of my recipes with KAMUT® White Flour because I love the taste and the nutritional profile. You can read more about KAMUT® Brand Wheat here if you are interested but choose the best flour that works for your budget and taste preferences. I write every original recipe for both KAMUT® White Flour and for traditional all-purpose flour.
I also shop for organic sugars and produce for this new recipe because I try to avoid pesticides and I prefer pasture-raised eggs for their rich, orange yolks. All of that being said, this recipe can be made with any version of these ingredients so pick what works best for you!
How to Make Lemon Raspberry Muffins
Preheat the oven to 400 degrees and prepare the muffin pan. Line the pan with muffin liners and spray the entire pan with non-stick cooking spray. Set aside.
Mix the dry ingredients in a small bowl using a whisk, dough hook or a fork and set aside.
For the wet ingredients, combine the eggs and both sugars in a large bowl and using a large balloon whisk. Sometimes it helps to place the bowl on a silicone pad or a damp paper towel to prevent the bowl from sliding around. Next, drizzle in olive oil as you continue to whisk. Add the lemon zest, lemon juice, and vanilla and mix until combined.
Measure out the milk in a liquid glass measuring cup and set aside. You can use the same cup used for the olive oil.
To finish the muffin batter, add half of the flour mixture to the wet ingredients and stir or whisk until just combined. Follow with all of the milk and, again, stir until just combined. Finish with the remaining flour mixture and set the whisk aside.
Take the smaller of the two scoops and place one scoop of muffin batter into each lined muffin cup. Add one heaping tablespoon of frozen raspberries to each of the muffin cups and switch from the small to the large muffin scoop. On top of the raspberries, add one overfilled medium scoop of muffin batter.
Bake for 5 minutes at 400 degrees then lower the oven temperature to 350 degrees and bake for 15 more minutes. The initial higher temperature is the secret to nice, round muffin tops.
These delicious muffins are done baking when they are turning golden brown at the edges and a toothpick comes out with a few crumbs. Leave muffins in the pan until they are cool enough to handle then transfer to a wire rack that is easy to clean. While muffins continue to cool, make the lemon glaze.
For the glaze, start by sifting powdered sugar into a small bowl to remove any clumps. Now add the vanilla extract and start adding lemon juice, little by little, until you get the desired consistency. Make sure to mix very well before each addition of juice so your glaze doesn’t get too runny. You want a thick consistency you can drizzle over the muffins and still see the lines but, worst case, you will just have an all-over glaze if the mixture gets too thin.
Drizzle approximately one half of a tablespoon of glaze over each muffin. If you have leftover glaze, you can go back over any muffins that need a little more.
Let glaze set and enjoy!
How to Store Lemon Raspberry Muffins
Because these are moist muffins, I don’t recommend storing them in an airtight container (nor do I recommend freezing) but this recipe can still be made up to a day or two ahead. For the best texture, these muffins are best within two days of baking and they should sit covered at room temperature.
The Best Quick and Easy Lemon Raspberry Muffin Recipe
Ingredients
- 1 ½ cups KAMUT® White Flour (or 1 ¾ cups white all-purpose flour)
- ½ tsp salt
- ½ tsp baking soda
- ½ tsp baking powder
- 2 eggs
- ½ cup sugar
- ½ cup brown sugar
- ½ cup olive oil
- Juice & zest of 1 lemon
- 1 tsp vanilla
- ⅓ cup whole milk
- 1 cup frozen raspberries
For the Glaze:
- 1 cup powdered sugar
- 1 tsp vanilla
- Lemon juice as needed (approximately 1 lemon)
Instructions
- Preheat the oven to 400℉ and prepare the muffin pan. Line the pan with muffin liners and spray the entire pan with non-stick cooking spray. Set aside.
- Mix the dry ingredients in a small bowl using a whisk, dough hook or a fork and set aside.
- Combine the eggs and both sugars in a large bowl and using a large balloon whisk. Place the bowl on a silicone pad or a damp paper towel to prevent the bowl from sliding around and drizzle in olive oil as you continue to whisk.
- Add the lemon zest, lemon juice, and vanilla to the wet ingredients and mix until combined.
- Using the same cup used for olive oil, measure out the milk in a liquid glass measuring cup and set aside.
- In 3 batches, add the dry ingredients and the milk to the wet ingredients. Start with half of the flour mixture then the milk and finish with the remaining dry ingredients. After each addition, stir or whisk until just combined.
- Using the small scoop, place one scoop of muffin batter into each lined muffin cup.
- Add one heaping tablespoon of frozen raspberries to each of the muffin cups.
- Using the medium muffin scoop, add one overfilled scoop of muffin batter on top of the raspberries in each muffin cup.
- Bake for 5 minutes at 400℉ then lower the oven temperature to 350℉ and bake for 15 more minutes. Muffins are done baking when they are turning golden brown at the edges and a toothpick comes out with a few crumbs.
- Leave muffins in the pan until they are cool enough to handle then transfer to a wire rack that is easy to clean. While muffins continue to cool, make the lemon glaze.
- For the glaze, sift powdered sugar into a small bowl and add the vanilla extract.
- Start adding lemon juice to the glaze, little by little, until you get the desired consistency. Make sure to mix very well before each addition of juice. You want a thick consistency you can drizzle over the muffins and still see the lines but, worst case, you will just have an all-over glaze if the mixture gets too thin.
- Drizzle approximately 1/2 tablespoon of glaze over each muffin. If you have leftover glaze, you can go back over any muffins that need a little more.
- Let glaze set and enjoy!
