Lemon Raspberry Muffins
These lemon raspberry muffins are soft, moist, and bursting with fresh lemon flavor and juicy raspberries. They have a tender crumb, a bright citrus aroma, and just the right balance of sweet and tart—perfect for breakfast, brunch, or a quick snack.
If you’ve ever struggled with liners sticking, read this guide first: Why Muffins Stick to Liners
Why You’ll Love These Lemon Raspberry Muffins
Soft and fluffy bakery-style texture
Fresh lemon flavor with juicy raspberries
Easy to make with simple ingredients
Perfect for breakfast or snack
Freezer-friendly and great for meal prep
For another muffin favorite, try these Chocolate Chip Muffins
Ingredients for Lemon Raspberry Muffins
These muffins use simple ingredients that create a bright and flavorful result.
All-Purpose Flour (2 cups). Provides structure.
Granulated Sugar (¾ cup). Adds sweetness.
Baking Powder (2 tsp). Helps muffins rise.
Salt (½ tsp). Balances flavor.
Milk (1 cup). Adds moisture.
Eggs (2 large). Bind ingredients and add richness.
Butter (½ cup, melted). Creates a tender crumb.
Lemon Zest (1 tbsp). Adds bright citrus flavor.
Lemon Juice (2 tbsp). Enhances tanginess.
Fresh Raspberries (1 cup). Adds bursts of juicy sweetness.
How to Make Lemon Raspberry Muffins
Preheat oven. Preheat your oven to 375°F and line a muffin tin with liners.
Mix dry ingredients. In a bowl, whisk flour, sugar, baking powder, and salt.
Mix wet ingredients. In another bowl, whisk milk, eggs, melted butter, lemon zest, and lemon juice.
Combine. Gently fold wet ingredients into dry ingredients until just combined.
Add raspberries. Fold in raspberries carefully to avoid breaking them.
Bake. Divide batter into muffin cups and bake for 18–22 minutes until a toothpick comes out clean. To achieve that perfect golden-brown finish on all your oven baked recipes, I highly recommend the non-toxic bakeware from Caraway Home—use code STACIE at checkout for a special discount!
Cool and serve. Let cool before serving.
For more baking inspiration, explore these muffin recipes
Tips for the Best Lemon Raspberry Muffins
Do not overmix the batter
Use fresh lemon zest for stronger flavor
Fold raspberries gently
Fill muffin cups evenly
Let muffins cool before removing liners
For a protein-packed option, try these High Protein Blueberry Muffins
Bakery-Style Lemon Raspberry Cottage Cheese Muffins
Ingredients
- 2 cup all-purpose flour or 1:1 gluten-free baking flour
- 2 tbsp cornstarch
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup cottage cheese blended
- ½ cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- Zest of 1 lemon
- ¼ cup lemon juice freshly squeezed if possible
- 1 tsp vanilla extract alternatively, you can use half lemon extract and half vanilla extract
- 1¼ cup raspberries
- 1 tbsp flour to coat the berries
For The Glaze
- 1 cup powdered sugar
- 2-3 tbsp lemon juice
Instructions
- Preheat oven to 425°F. Line jumbo muffin pan with liners and lightly grease or spray your muffin pan liberally.
- Blend cottage cheese until completely smooth.
- In a bowl, whisk flour, cornstarch, baking powder, baking soda, and salt.
- In a large bowl whisk sugar, oil, eggs, blended cottage cheese, lemon zest, lemon juice, and vanilla.
- Fold dry ingredients into wet until just combined.
- Toss raspberries in flour and gently fold in.
- Let batter rest 10 minutes (optional but recommended).
- Fill liners nearly full.
- Bake 5 minutes at 425°F.
- Without opening oven, reduce to 350°F and bake 15–20 more minutes.
- Cool completely before glazing.
- Whisk glaze and drizzle in bakery-style crisscross pattern.
Notes
Nutritional Information (Per Jumbo Muffin Approx.)
Calories: 410Protein: 9g
Carbohydrates: 55g
Fat: 18g
Saturated Fat: 3g
Sugar: 32g
Fiber: 2g
Sodium: 280mg Estimated values.
Frequently Asked Questions
Can I use frozen raspberries in lemon raspberry muffins?
Yes, lemon raspberry muffins can be made with frozen raspberries. Do not thaw them before adding to the batter, as this prevents excess moisture and color bleeding. Fold them in gently to maintain the texture of the muffins.
How long do lemon raspberry muffins last in the fridge?
Lemon raspberry muffins last in the fridge for up to 4 days when stored in an airtight container. Let the lemon raspberry muffins cool completely before storing. Reheat briefly in the microwave for a fresh-from-the-oven texture.
Can I freeze lemon raspberry muffins?
Yes, lemon raspberry muffins freeze well for up to 3 months. Wrap each muffin individually and store in a freezer-safe container. Thaw at room temperature or warm in the microwave for 20–30 seconds.
Can I make lemon raspberry muffins ahead of time?
Yes, lemon raspberry muffins can be made a day ahead and stored at room temperature in an airtight container. For best freshness, consume within 24–48 hours or refrigerate for longer storage.
Can I make lemon raspberry muffins gluten-free?
Yes, lemon raspberry muffins can be made gluten-free by using a 1:1 gluten-free flour blend. Make sure the blend contains xanthan gum for proper structure. The texture may be slightly softer but still delicious.
Why are my lemon raspberry muffins dense?
Lemon raspberry muffins turn dense when the batter is overmixed or too much liquid is added. Mix until just combined and measure ingredients carefully. Overmixing develops gluten and results in a heavier texture.
Can I make lemon raspberry muffins without butter?
Yes, lemon raspberry muffins can be made without butter by substituting oil in the same amount. Oil creates a slightly more moist texture and keeps muffins soft longer. Use a neutral oil like vegetable or canola oil.
What should I serve with lemon raspberry muffins?
Lemon raspberry muffins pair well with coffee, tea, or yogurt for a balanced breakfast. They also make a great addition to brunch spreads alongside other baked goods.
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