Raspberry Muffins

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.

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!

Steps to Make These Muffins

Raspberry Muffin

1. Preheat to 375 degrees F. Combine flour, baking powder and salt. Whisk together.
2. In another bowl, add melted butter, sugar and eggs. Whisk thoroughly. Mix in vanilla extract until the sugar dissolves. 
3. Stir in lemon zest. 
4. Add buttermilk. Add dry mixture to the wet. Whisk until combined. 
5. Fold in raspberries. 
6. 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.

Print

Raspberry Muffins

Amazingly moist and zingy muffins filled with fresh raspberries.

Course Breakfast, Dessert

Cuisine American

Keyword lemon muffin, muffins, rapsberry lemon muffin, raspberry muffin

Prep Time 15 minutes

Cook Time 28 minutes

Total Time 43 minutes

Servings 12

Calories 200 kcal

Author John K.

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:

1. Preheat to 375 degrees F.

2. Combine flour, baking powder and salt. Whisk together.

3. In another bowl, add melted butter, sugar and eggs. Whisk thoroughly. Mix in vanilla extract until the sugar dissolves.

4. Stir in lemon zest and buttermilk.

5. Add dry mixture to the wet. Whisk until combined

6. Fold in raspberries.

7. Using an ice cream scooper, add batter to a buttered muffin tin.

8. Bake for about 15 -20 minutes.

9. Let the muffins cool on a rack.

For the Glaze:

1. Strain about 4 tsp raspberry juice.

2. In a medium bowl, combine confectioners sugar, raspberry and lemon juice. Mix together.

3. 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.

4. Transfer glaze to a piping bag. Snip off the tip.

5. Rake across the muffins to create a linear nice pattern.

Recipe Video

Recipe 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 Facts

Raspberry Muffins

Amount Per Serving (1 muffin)

Calories 200 Calories from Fat 81

% Daily Value*

Total Fat 9g 14%

Saturated Fat 5g 25%

Cholesterol 12mg 4%

Sodium 90mg 4%

Potassium 32mg 1%

Dietary Fiber 3g 12%

Sugars 9g

Protein 2g 4%

Vitamin C 68%

Calcium 3%

Iron 1%

* Percent Daily Values are based on a 2000 calorie diet.

IF YOU LOVE THIS RECIPE TRY THESE OUT!

Blueberry Lemon Muffins

Vanilla Cupcakes

Lemon Cupcakes

Blueberry Lemon Cake

Raspberry Cheesecake Bars

SaveSave

SaveSave

SaveSave

SaveSave