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!
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!