4.9 from 461 votes
Lemon Raspberry Muffins
Lemon Raspberry Muffins offer a bright citrus flavor combined with sweet-tart raspberries for a fresh-tasting muffin. The batter is made by mixing lemon juice and zest with standard muffin ingredients, folding in fresh or frozen raspberries to add fruit bursts and moistness. A simple lemon glaze adds additional tangy sweetness after baking. These muffins bake to a tender crumb with a subtly tangy sweetness and juicy berry pockets.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
15
Calories:
205 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 2 large egg lightly beaten
- 1 cup milk
- 1 small lemon , juice and zest
- 1/2 cup neutral cooking oil vegetable or canola oil, generic cooking oil
- 1 1/2 cups raspberry fresh or frozen
For the glaze:
- 1 cup powdered sugar
- 2-3 Tablespoons lemon juice fresh
Instructions
- Preheat oven to 400 degrees F. Add eggs, oil, and zest from the lemon to a mixing bowl. Measure milk in a liquid measuring cup and squeeze the juice from the lemon into it. Set aside for 1 minute, then add to the bowl with the other ingredients and mix to combine.
- In a separate large bowl combine dry ingredients: flour, sugar, baking powder, and salt in a large bowl. Stir the wet ingredients into the flour mixture, being careful not to over-mix the batter.
- Fold in the raspberries.
- Line a muffin tin with liners, or grease with non-stick cooking spray. Fill muffin cups 3/4 full. Bake at 400 degrees F for 16-20 minutes or until a toothpick inserted in the center comes out with few crumbs.
Cup of Yum
For the glaze:
- In a small bowl, whisk together the confectioners sugar and 2 tablespoons lemon juice. (if you want the glaze even thinner, add an extra tablespoon of lemon juice). Allow the muffins to cool for a few minutes before drizzling with glaze.
Notes
- Fresh or frozen raspberries work well; other berries like blueberries, blackberries, or diced strawberries are good substitutes.
- To freeze, cool muffins completely, place in freezer-safe bags or containers, and freeze up to 3 months.
- Thaw frozen muffins at room temperature or warm for a few seconds in the microwave before serving.
- The nutritional label does not include the lemon glaze.
Nutrition Information
Serving
15g
Calories
205kcal
(10%)
Carbohydrates
29g
(10%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Trans Fat
1g
(50%)
Cholesterol
26mg
(9%)
Sodium
96mg
(4%)
Potassium
158mg
(3%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Vitamin A
58IU
(1%)
Vitamin C
7mg
(8%)
Calcium
65mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 15 Serving
Amount Per Serving
Calories 205
% Daily Value*
| Serving | 15g | |
| Calories | 205kcal | 10% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 26mg | 9% |
| Sodium | 96mg | 4% |
| Potassium | 158mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 58IU | 1% |
| Vitamin C | 7mg | 8% |
| Calcium | 65mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.