These lemon raspberry muffins are the ideal spring bake: tender, fluffy muffins filled with bright raspberries and a refreshing lemon tang in every bite. A sprinkle of white sugar on top before baking creates a bakery-style, crisp muffin top that’s irresistible.
This spring I’m embracing fruit-forward bakes, and these muffins are my favourite so far. The balance of sweet raspberries and bright lemon is wonderful, and the sugar topping gives a satisfying crunch.
Ingredients Notes
Full ingredient amounts are provided in the recipe card below. These notes highlight a few key points to ensure the best result.
- Buttermilk – Important for tender muffins and a slight tang. To make a quick buttermilk: stir 1 cup room-temperature milk with 1 tbsp lemon juice or vinegar and let sit for 10 minutes before using.
- Eggs – Use room-temperature eggs for better incorporation and volume.
- Flour – All-purpose flour works well in this recipe.
- Lemon – Both zest and juice are used to maximize lemon flavour.
- Oil – A neutral-flavoured oil keeps the crumb soft; melted butter can be substituted for a richer taste.
- Raspberries – Use fresh, bright red raspberries for best texture and flavour.
Step by step instructions
Follow these steps to make Lemon Raspberry Muffins. Line a 12-cup muffin tin and gather basic tools: mixing bowls, a spatula, whisk, and measuring tools.
Step 1 – Prep. Line a 12-cup muffin tin with liners and preheat your oven according to the baking instructions below.
Step 2 – Mix dry ingredients. In a medium bowl combine the flour, baking powder, baking soda, cornstarch and salt. Set aside.
Step 3 – Zest and sugar. In a large bowl rub the lemon zest into the white sugar with your fingertips for 1–2 minutes. This releases the lemon oils and heightens the aroma.
Step 4 – Add wet ingredients. To the lemon-scented sugar add oil (or melted butter), lemon juice, the egg and egg yolk, vanilla, buttermilk and melted butter. Whisk until combined — it’s fine if the mixture looks slightly lumpy.
Step 5 – Combine. Fold the dry ingredients into the wet ingredients gently with a spatula until a soft muffin batter forms. Mix only until just combined to avoid overworking the batter.
Step 6 – Prepare raspberries. Toss the raspberries with 1–2 teaspoons of flour to lightly coat them; this helps prevent them from sinking in the batter. Gently fold the berries into the batter a few times.
Step 7 – Scoop and top. Divide the batter evenly among the muffin liners. Optionally press 2–3 extra raspberries on top of each muffin and sprinkle a little white sugar over the tops for a crunchy finish.
Step 8 – Bake. Bake at 425°F (220°C) for 5 minutes to encourage doming, then reduce the oven to 375°F (190°C) and continue baking for 15–17 minutes, or until a toothpick inserted in the center comes out clean and the muffins spring back slightly when touched.
Serve fresh or the next day. Store at room temperature in an airtight container for a couple of days, or refrigerate for up to one week.
Expert Baking Tips
Small techniques that make a big difference.
- Sprinkle extra white sugar on top before baking for a crisp, bakery-style muffin top.
- Avoid over-mixing the batter. Overworked batter produces dense muffins, so fold just until combined.
- Use fresh raspberries rather than frozen for the best texture and flavour.
FAQ
Do I have to add raspberries?
No. You can substitute other berries or omit fruit entirely and still have excellent muffins.
Why bake at two temperatures?
The initial high temperature helps set the edges and encourages a tall dome, creating that classic muffin top. Lowering the temperature finishes the bake gently so the interior cooks through without over-browning.
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Lemon Raspberry Muffins
Ania
Pin Recipe
Ingredients
- 1/2 cup butter melted and cooled
- 3 tbsp oil
- 1 egg room temperature
- 1 egg yolk room temperature
- 3 tbsp lemon juice
- zest of 1 large lemon
- 1 cup buttermilk* room temperature
- 1 tbsp vanilla
- 1 cup white sugar
- 2 1/2 cups all-purpose flour plus extra for dusting
- 3 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp cornstarch
- 1 1/2 cups fresh raspberries plus extra for topping
Instructions
- Line a 12-cup muffin tin with liners. Melt the butter and measure ingredients as it cools.
- In a medium bowl mix the dry ingredients and set aside: flour, baking powder, baking soda, salt, and cornstarch.
- In a large bowl rub the lemon zest into the white sugar for 1–2 minutes to release the oils and fragrance.
- Add lemon juice, oil, melted butter, buttermilk, egg, egg yolk and vanilla. Whisk until combined; a few small lumps are fine.
- Fold the dry ingredients into the wet ingredients with a spatula until a soft muffin batter forms. Mix just until combined.
- Toss the raspberries with 1–2 teaspoons of flour to coat lightly, then fold them into the batter.
- Scoop the batter evenly into the muffin liners.
- Top each muffin with 2–3 extra raspberries and a sprinkle of white sugar for a crunchy top.
- Bake at 425°F (220°C) for 5 minutes, then reduce oven to 375°F (190°C) and bake 15–17 more minutes, until a toothpick comes out clean or the muffins spring back when touched.
- Cool slightly, then enjoy.
Notes
Nutrition
Calories: 226 kcal
Carbohydrates: 39 g
Protein: 4 g
Fat: 6 g