Why You’ll Love This Recipe

Easy Raspberry Lemon Muffins are a bright, zesty treat bursting with fresh raspberries and the refreshing tang of lemon. These muffins are tender, moist, and simple to make, making them perfect for breakfast, brunch, or a sweet snack. With a golden top and juicy berry pockets in every bite, they bring a taste of summer any time of year.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
baking powder
baking soda
salt
granulated sugar
unsalted butter (melted)
eggs
plain yogurt or sour cream
fresh lemon juice
lemon zest
vanilla extract
fresh or frozen raspberries

directions

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it well.

In a large bowl, whisk together flour, baking powder, baking soda, and salt.

In another bowl, whisk sugar, melted butter, eggs, yogurt, lemon juice, zest, and vanilla until well combined.

Gently fold the wet ingredients into the dry mixture, stirring just until combined.

Carefully fold in the raspberries, trying not to break them.

Spoon the batter evenly into the muffin cups, filling each about ¾ full.

Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.

Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe yields approximately 12 muffins.
Preparation time: 15 minutes
Baking time: 18–22 minutes
Cooling time: 10 minutes
Total time: about 45 minutes

Variations

Use blueberries or blackberries instead of raspberries.
Add a crumb topping made with butter, sugar, and flour for a bakery-style finish.
Stir in white chocolate chips for a sweet twist.
Replace yogurt with buttermilk or milk plus vinegar for a tangy flavor.

storage/reheating

Store muffins in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 5 days or freeze for up to 2 months.
Reheat in the microwave for 15–20 seconds or warm in the oven at 300°F (150°C) for 5–10 minutes.

FAQs

Can I use frozen raspberries?
Yes, use them straight from the freezer and toss in a little flour to prevent bleeding.

Why are my muffins dense?
Overmixing the batter can lead to dense muffins. Mix just until combined.

Can I make mini muffins?
Yes, adjust baking time to about 10–12 minutes.

Do I have to use yogurt?
No, sour cream or buttermilk are great substitutes.

Can I use lemon extract instead of zest?
Yes, but zest provides a fresher lemon flavor.

How do I prevent the berries from sinking?
Toss them in a bit of flour before folding into the batter.

Can I make this batter ahead of time?
It’s best baked right away, but you can mix dry and wet ingredients separately and combine just before baking.

Can I add a glaze?
Yes, a simple lemon glaze made with powdered sugar and lemon juice is delicious.

Are these muffins sweet?
They have a balanced sweetness with tart raspberry bites and citrus notes.

Can I double the recipe?
Yes, just ensure you mix gently and bake in batches.

Conclusion

Easy Raspberry Lemon Muffins are a delightful blend of tart and sweet flavors in a soft, fluffy texture. Perfect for any occasion, they’re quick to prepare and guaranteed to impress. Whether served warm from the oven or packed in a lunchbox, these muffins are sure to brighten your day.