These muffins are the perfect spring bake: soft and fluffy with sweet raspberries and bright lemon in every bite. A sprinkle of white sugar on top before baking creates a bakery-style crisp crust.
This spring I’m all about fruit bakes, and these Lemon Raspberry Muffins are my favourite so far. The balance of sweet berries and tangy lemon is irresistible, and the sugared tops add the perfect crunch.
Ingredients Notes
Full ingredient amounts are listed in the recipe card below. These notes highlight a few important details.
- Buttermilk – Key for tender muffins. Make homemade buttermilk by stirring 1 cup room-temperature milk with 1 tbsp lemon juice or vinegar; let sit 10 minutes.
- Eggs – Use at room temperature for better texture and even mixing.
- Flour – This recipe uses all-purpose flour.
- Lemon – Both zest and juice add bright citrus flavor.
- Oil – Choose a neutral-flavored oil, or substitute melted butter for richness.
- Raspberries – Use fresh, ripe raspberries for best results.
Step by step instructions
Follow these steps to make Lemon Raspberry Muffins. You will need a 12-cup muffin tin, liners, mixing bowls, a spatula, and a whisk.
Step 1 – Prep. Line a 12-cup muffin tin with liners and preheat the oven as directed in the recipe card.
Step 2 – Mix dry ingredients. In a medium bowl combine flour, baking powder, baking soda, salt, and cornstarch. Set aside.
Step 3 – Infuse sugar with lemon. In a large bowl rub the white sugar and lemon zest together with your fingers for 1–2 minutes until fragrant; this releases the lemon oils and adds more flavor.
Step 4 – Add wet ingredients. To the lemon-scented sugar add oil, lemon juice, the egg and yolk, vanilla, buttermilk and melted butter. Whisk until combined; some small lumps are fine.
Step 5 – Combine batter. Fold the dry ingredients into the wet mixture with a spatula until just combined to avoid over-mixing.
Step 6 – Prepare raspberries. Toss the fresh raspberries with 1–2 teaspoons of flour so they don’t sink, then gently fold them into the batter.
Step 7 – Fill tins. Divide the batter evenly among the liners. Top each muffin with a few extra raspberries and a sprinkle of white sugar if desired for a crunchy top.
Step 8 – Bake. Bake at 425°F (220°C) for 5 minutes to encourage doming, then reduce the oven to 375°F (190°C) and bake 15–17 minutes more, until a toothpick comes out clean or tops spring back when touched.
Serve fresh or the next day. Muffins keep at room temperature for a couple of days in an airtight container, or refrigerated up to one week.
Expert Baking Tips
Simple tips to improve your muffins.
- Sprinkle extra white sugar on top before baking for a crisp, sweet muffin top.
- Do not over-mix the batter. Over-mixing reduces rise and makes muffins dense.
- Use fresh raspberries rather than frozen for the best texture and flavor.
FAQ
Do I have to add raspberries?
No. You can substitute other berries, fruit, or omit fruit altogether.
Why bake at two temperatures?
The initial high temperature helps the muffins rise quickly and form a domed top. Lowering the temperature finishes baking the crumb without over-browning the exterior.
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Lemon Raspberry Muffins
Ania
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
- Line a 12-cup muffin tin with liners. Melt butter and let it cool while you prepare other ingredients.
- Whisk together the dry ingredients: flour, baking powder, baking soda, salt and cornstarch. Set aside.
- In a large bowl, rub the white sugar and lemon zest together for 1–2 minutes to release the oils and fragrance.
- Add lemon juice, oil, melted butter, buttermilk, egg, egg yolk and vanilla to the lemon-scented sugar. Whisk until combined.
- Fold the dry ingredients into the wet mixture with a spatula until just combined to form a soft muffin batter.
- Toss the raspberries with 1–2 tsp flour to lightly coat them, then gently fold into the batter.
- Divide the batter evenly among the liners. Add 2–3 raspberries on top of each muffin and sprinkle with extra white sugar, if desired.
- Bake at 425°F (220°C) for 5 minutes, then reduce oven temperature to 375°F (190°C) and bake 15–17 minutes more, until a toothpick comes out clean or tops spring back.
- Allow to cool slightly, then enjoy.
Notes
*To make buttermilk: mix 1 cup milk with 1 tbsp lemon juice or vinegar. Let sit at room temperature for at least 10 minutes before using.
Nutrition
Serving: 1 muffin — Calories: 226 kcal — Carbohydrates: 39 g — Protein: 4 g — Fat: 6 g — Sugar: 18 g