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Raspberry Muffins

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These raspberry muffin filled with fresh berries are right on the cusp of being cupcakes. What's the difference anyways? Is it buttercream? Anyways, they just melt in your mouth and are perfect. If you're watching your sugar then go ahead and skip the glaze. they totally stand up on their own.

A photo of Raspberry muffins with one broken in half, displayed with raspberries and icing.
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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

Raspberry Muffins

How do you make raspberry muffins?

  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.

IF YOU LOVE THIS RECIPE TRY THESE OUT!

Blueberry Lemon Muffins

Vanilla Cupcakes

Lemon Cupcakes

Blueberry Lemon Cake

Raspberry Cheesecake Bars

Banana Muffins

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 with one broken in half.
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5 from 6 votes

Raspberry Muffins

Amazingly moist and zingy muffins filled with fresh raspberries.
Course Breakfast, Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings 12
Calories 200kcal
Author John Kanell

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.
        Raspberry Muffins
      • In another bowl, add melted butter, sugar and eggs. Whisk thoroughly. Mix in vanilla extract until the sugar dissolves.
        Raspberry Muffins
      • Stir in lemon zest and buttermilk.
        Raspberry Muffins
      • Add dry mixture to the wet. Whisk until combined
      • Fold in raspberries.
        Raspberry Muffins
      • Using an ice cream scooper, add batter to a buttered muffin tin.
        Raspberry Muffins
      • 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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