I love the combination of raspberries and lemon, they both have a zing and leave a refreshing taste lingering on the palette. You could totally sub in blueberries or even cranberries if you’re not a raspberry fan.
Recipe Notes for raspberry muffins
- Sour cream packs so much moisture, I know many bakers will add it to every cake recipe because it just works! If you can’t get ahold of sour cream you can sub in plain yogurt.
- These muffins are right on the cusp of cupcakes, they’re super tender and cakey. If you want to actually make them cupcakes try crowning them with some of my Italian buttercream, just flavor it with some strained raspberry reduction for an amazing treat!
- Lemon zest and juice add both a zingy kick of flavor and the acid reacts with the leavening agents and milk to do some magical things. I ALMOST skipped the raspberry glaze as the muffins were so pretty on their own and they tasted great plain. I’m so glad I didn’t, the berry infused the glaze with the most beautiful color and flavor it really is worth the extra few minutes (and calories) to whip it up.
- I modified my super-refreshing Blueberry Lemon Cake to make this recipe, definitely check it out if you’re a cake lover!
Steps to Make Raspberry Muffins
How do you make raspberry muffins?
- Preheat to 375 degrees F. Combine flour, baking powder and salt. Whisk together.
- In another bowl, add melted butter, sugar and eggs. Whisk thoroughly. Mix in vanilla extract until the sugar dissolves.
- Stir in lemon zest.
- Add buttermilk. Add dry mixture to the wet. Whisk until combined.
- Fold in raspberries.
- Using an ice cream scooper, add batter to a buttered muffin tin. Bake for about 15 -20 minutes. Let the muffins cool on a rack. Strain about 4 tsp raspberry juice. In a medium bowl, combine confectioners sugar, raspberry and lemon juice. Mix together. Add in the juice until you reach a desired consistency. It will turn into a clump at first! Don’t be tempted to add a lot of liquid in right away. Add the juice in slowly to get the right consistency. Transfer glaze to a piping bag. Snip off the tip. Rake across the muffins to create a linear nice pattern.
IF YOU LOVE THIS RECIPE TRY THESE OUT!
If you’ve tried these muffins then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Raspberry Muffins
Amazingly moist and zingy muffins filled with fresh raspberries.
Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings 12
Calories 200kcal
Ingredients
INGREDIENTS
For the Muffins:
- 2 ½ cup all purpose flour
- 1 ½ tsp baking powder
- 1 tsp salt
- 4 oz butter unsalted, melted
- ¾ cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- Zest from 1 lemon
- 1 cup buttermilk
- 1 ½ cup raspberries whole, fresh
For the Glaze:
- 1 cup Confectioners sugar
- 3 tbsp raspberry juice fresh
- 1 tsp lemon juice fresh
Instructions
INSTRUCTIONS
For the Muffins:
- Preheat to 375 degrees F.
- Combine flour, baking powder and salt. Whisk together.
- In another bowl, add melted butter, sugar and eggs. Whisk thoroughly. Mix in vanilla extract until the sugar dissolves.
- Stir in lemon zest and buttermilk.
- Add dry mixture to the wet. Whisk until combined
- Fold in raspberries.
- Using an ice cream scooper, add batter to a buttered muffin tin.
- Bake for about 15 -20 minutes.
- Let the muffins cool on a rack.
For the Glaze:
- Strain about 4 tsp raspberry juice.
- In a medium bowl, combine confectioners sugar, raspberry and lemon juice. Mix together.
- Add in the juice until you reach a desired consistency. It will turn into a clump at first! Don’t be tempted to add a lot of liquid in right away. Add the juice in slowly to get the right consistency.
- Transfer glaze to a piping bag. Snip off the tip.
- Rake across the muffins to create a linear nice pattern.
Video
Notes
I didn't grease my muffin tin and they all came out quite easily.
You can store these in an airtight container if making the day before.
Nutrition
Serving: 1muffin | Calories: 200kcal | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 12mg | Sodium: 90mg | Potassium: 32mg | Fiber: 3g | Sugar: 9g | Vitamin C: 56.1mg | Calcium: 30mg | Iron: 0.2mg
*Nutrition Disclaimer
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Hi! this recipe looks so yummy! I see raspberries on the list twice. Was wondering which quantity is correct or do you add in both amounts? thanks!
Vy,
Use 1 1/2 cups of fresh raspberries! These muffins are so good! Hope you enjoy!
John
Beautiful! These look super moist
Love this recipe , thank you ! Made these gluten free with the addition of a quarter teaspoon of xanthum gum, they turned out great . Enjoyed them with raspberry chia jam and coconut yogurt , think these will become a rrgular make .
Nicky,
That sounds amazing! I will have to give it a try!
John
How would I substitute frozen raspberries, please?
Great muffin recipe! Thank you! Was short on raspberries so added blueberries as well, and threw in a dash of cinnamon with the dry ingredients. Topped with turbinado sugar instead of glaze. Delicious! 🙂
Hey Catherine,
They sure sound delicious! Well done!! 🙂
Best,
John