Raspberry Lemon Muffins

We love raspberry muffins, and when we don’t make banana raspberry muffins, we love these refreshing lemon muffins with raspberries.

These raspberry muffins are easy to whip up in less than 20 minutes, with some excellent allergy swap options.

So let me share with you how to make delicious and easy raspberry muffins.

How To Make Raspberry Lemon Muffins

It’s easy to make your raspberry muffins with a moist lemon crumb filled with bursting berries.

Ingredients

All you need to bake raspberry muffins are:

• All-Purpose Flour – Or white spelt flour and white whole wheat flour for a healthier swap. Don’t use whole wheat flour only! The muffins will be packed and dense.
• Sugar or any granulated sweetener you love, like erythritol for a sugar-free muffin recipe, coconut sugar, or unrefined cane sugar.
• Milk of Choice – Any milk you like, including dairy-free alternative such as soy milk, almond milk, or coconut milk.
• Freshly Squeezed Lemon Juice – About 2 tablespoons of lemon juice from a small lemon.
• Lemon Zest – Use only if your lemon are untreated.
• Avocado Oil or melted butter or any light flavor vegetable oil like canola oil.
• Large Egg – Pick free-range organic eggs.
• Salt
• Baking Powder
• Baking Soda
• Fresh Or Frozen Raspberries – You can add frozen berries in the batter without thawing them.
• Lemon Extract – Optional, add for a boost of lemon flavor.

Making Muffin Batter

First, add the egg and sugar in a large bowl or the bowl of your stand mixer and, using an electric beater or the whisk attachment, beat for one minute on medium-high speed.

Pour the milk, lemon juice, vanilla extract, and oil. Whisk on low to incorporate.

In another large bowl, combine the dry ingredients: flour, baking powder, baking soda, lemon zest, and salt.

Add the dry ingredients to the wet ingredients and whisk on low-medium speed until just incorporated. Don’t over-mix the muffin batter, or it makes dense and packed muffins.

Fold in the fresh or frozen raspberries. No need to thaw the berries. Use a silicone spatula or wooden spoon to stir in the raspberries evenly.

Baking The Muffins

Preheat the oven to 350°F (180°C). Line a 12-hole muffin tin with a paper liner and use a cooking oil spray to grease the paper. Set it aside.

Using an ice cream scoop, scoop out some muffin batter and fill the paper cases evenly up to 3/4 of their level.

Bake on the center rack of the oven for about 30 minutes, or until a pick inserted in the center of the muffins comes out clean.

The top should be golden brown, and the muffins should have raised slightly.

Cool in the pan for a few minutes, then remove each muffin from the muffin pan and transfer them to a cooling rack.

Let them cool down on a wire rack for one hour before glazing.

Lemon Glazing

This is optional. You can serve these raspberry muffins plain without glazing. However, adding a lemon glaze boosts their tangy lemon flavors and sweetness.

You need the following ingredients to make the glazing:

• Powdered Sugar
• Milk
• Lemon Juice

Stir the three ingredients in a small bowl until a thick glaze forms. If too runny, simply stir in more icing sugar to thicken up the lemon glaze.

If too thick, add more milk to thin it out.

Drizzle the lemon glazing on the cooled raspberry muffins and a pinch of extra lemon zest.

Storage Instructions

These raspberry lemon muffins can be stored for up to 4 days in the fridge in a sealed cake box.

You can also freeze the muffins for up to 3 months in zip-lock bags or airtight containers and thaw them the day before at room temperature.

Allergy Swaps

Find below some suggestions for swapping some ingredients to suit any food allergies you may have.

• Gluten-Free – All-purpose gluten-free flour should work, but the texture will be slightly denser.
• Sugar-Free – Use a natural sugar-free granulated sweeter in the same amount, such as allulose or erythritol.
• Egg-Free – Replace the egg with a flax egg. In a small bowl, stir one tablespoon of ground flax seeds with 2 1/2 tablespoons of lukewarm water. Set it aside for 10 minutes until thick and gooey like an egg. Use in the recipe as an egg. It won’t fluff when beaten with the sugar in step 1 but still works as a binder in the recipe.

Frequently Asked Questions

Below I answered your most common questions about baking these raspberry muffins.

Do I Need To Thaw Frozen Raspberries?

Not at all. Simply stir the frozen raspberry into the batter.

Can I Skip Lemon Juice?

Sure, you can make plain raspberry muffins with this recipe. Replace the lemon juice with the same amount of milk instead.

Can I Add White Chocolate Chips?

Yes, feel free to stir in 1/3 cup of white chocolate chips at the end, along with the raspberries, to make white chocolate raspberry muffins.

You can skip the lemon following the advice above to remove the lemon flavor from the muffins.

Do I Have To Use Paper Liners?

No, you don’t have to line a paper liner in your pan if it is a non-stick aluminum muffin pan.

If so, you can simply bake this recipe directly in the muffin cups of your tray.

Ensure you oil the tray very well before adding the batter to the cups so the muffins can be easily unmold.

Can I Use A Mini Muffin Pan?

Yes, you can bake this recipe into two 12-mini-muffin trays.

However, mini raspberry muffins bake faster, in around 20 to 25 minutes.

Always insert a toothpick in the center of a muffin to check. If the toothpick inserted in the muffin comes out clean, the muffins are baked and ready to come out of the oven.