These muffins are an ideal spring bake: soft, fluffy, and bursting with sweet raspberries and bright lemon. A light sprinkle of white sugar on top before baking creates that bakery-style crisp crown.
This spring I’m diving into fruit bakes, and these lemon raspberry muffins are my favourite so far. The balance of tart lemon and juicy raspberries is fantastic, and the sugared tops give a satisfying crunch.
Ingredients Notes
Full ingredient amounts are in the recipe card below. The notes here highlight a few key ingredients and tips.
- Buttermilk – Essential for tender muffins. To make a quick buttermilk substitute, stir 1 cup room-temperature milk with 1 tbsp lemon juice or vinegar and let sit for at least 10 minutes before using.
- Eggs – Use room-temperature eggs for a smoother batter and better rise.
- Flour – All-purpose flour works well in this recipe.
- Lemon – Both zest and lemon juice add bright citrus flavor.
- Oil – A neutral-flavoured oil keeps the muffins moist; melted butter can be used instead if preferred.
- Raspberries – Use fresh, vibrant raspberries for best texture and flavour.
Step by step instructions
Follow these steps to make Lemon Raspberry Muffins. Prepare a 12-cup muffin tin, liners, a few mixing bowls, a spatula, and a whisk.
Step 1 – Prep. Line a 12-cup muffin tin with liners and set aside.
Step 2 – Mix dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cornstarch. Set aside.
Step 3 – Combine sugar and lemon zest. In a large bowl, rub the white sugar and lemon zest together with your fingers for 1–2 minutes. This releases the lemon oils and boosts fragrance.
Step 4 – Add wet ingredients. To the lemon-scented sugar, whisk in oil, melted and cooled butter, lemon juice, the egg and egg yolk, vanilla, and buttermilk until combined.
Step 5 – Combine wet and dry. Fold the dry ingredients into the wet mixture with a spatula until just combined — a soft muffin batter should form. Avoid over-mixing to keep the muffins tender.
Step 6 – Prepare raspberries. Gently toss the raspberries with 1–2 teaspoons of flour to prevent them from sinking, then fold them into the batter a few times.
Step 7 – Scoop. Divide the batter evenly among the liners. Top each muffin with a few extra raspberries and a sprinkle of white sugar for a crunchy top, if desired.
Step 8 – Bake. Bake at 425°F (220°C) for 5 minutes, then reduce the oven to 375°F (190°C) and bake for another 15–17 minutes. Muffins are done when they spring back to the touch or a toothpick comes out clean.
Serve these muffins fresh or the next day. Store at room temperature in an airtight container for a couple of days, or refrigerate for up to one week.
Expert Baking Tips
Practical tips to improve your batch.
- Sugar topping: Sprinkle extra white sugar on each muffin before baking for a crunchy, bakery-style top.
- Don’t over-mix: Overworking the batter prevents proper rise and makes muffins dense. Fold until just combined.
- Use fresh fruit: Fresh raspberries hold up better in the batter than frozen and give the best texture.
FAQ
Do I have to add raspberries?
No. You can substitute other berries, use chopped stone fruit, or omit fruit entirely for a plain lemon muffin.
Why bake at two temperatures?
Starting at a higher temperature for a short time encourages a quick rise and a domed top. Reducing the heat finishes the muffins through without over-browning.
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Lemon Raspberry Muffins
Ania
Pin Recipe
Ingredients
- 1/2 cup butter melted and cooled
- 3 tbsp oil
- 1 egg room temperature
- 1 egg yolk room temperature
- 3 tbsp lemon juice
- zest of 1 large lemon
- 1 cup buttermilk* room temperature
- 1 tbsp vanilla
- 1 cup white sugar
- 2 1/2 cups all-purpose flour plus extra for dusting
- 3 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp cornstarch
- 1 1/2 cups fresh raspberries plus extra for topping
Instructions
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Line a muffin tin with 12 liners. Melt the butter and let it cool while you measure other ingredients.
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Whisk the dry ingredients together in a medium bowl and set aside.
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In a large bowl, rub the white sugar and lemon zest together for about 2 minutes to release the oils.
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Add lemon juice, oil, melted butter, buttermilk, egg, egg yolk, and vanilla to the sugar mixture. Whisk until combined; a few lumps are fine.
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Fold the dry ingredients into the wet until just combined to form a soft batter.
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Toss the raspberries with 1–2 tsp flour, then fold them gently into the batter.
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Spoon the batter into liners, top with extra berries and a sprinkle of sugar if desired.
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Bake at 425°F for 5 minutes, lower to 375°F and bake 15–17 more minutes. Muffins are done when they spring back or a toothpick comes out clean.
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Enjoy!
Notes
Nutrition