The Best Lemon Raspberry Muffins Recipe

These homemade Lemon Raspberry Muffins are bursting with so much summery flavor, you have to try them! Made with a bright lemon cake base and packed with juicy raspberries, these homemade muffins are the perfect breakfast, snack, or dessert.

If you love fresh lemony flavor and the juicy sweetness of raspberries, this Lemon Raspberry Muffin recipe is about to become your new favorite bake. They’re soft, fluffy, and bursting with tart citrus and pockets of fruit in every bite. Whether you’re making them for a weekend brunch, a springtime snack, or just to use up a handful of berries, this original recipe is easy to follow and delivers bakery-worthy results at home.

Since you are here and love a good muffin recipe, check out these Crumbl Raspberry Cheesecake Cookies, this Raspberry Cake With Raspberry Buttercream, this Starbucks Pumpkin Cream Cheese Muffins Copycat, these White Chocolate Raspberry Overnight Oats, or these No-bake Coconut Balls with Raspberry Jam.

Ingredients for these lemon raspberry muffins

Here are the ingredients you will need to make these moist raspberry muffins. Scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements. 

• All-purpose Flour: provides the structure and base of the muffin.
• Baking Powder and Baking Soda: act as the main leavening agents to create fluffy muffins.
• Salt: balances the sweetness and enhances the flavors.
• Granulated Sugar: sweetens the muffin batter.
• Lemon Zest: adds concentrated lemon flavor without extra liquid.
• Large Eggs: provide structure and richness while helping bind the ingredients together.
• Whole Milk: adds extra moisture and helps create a tender crumb.
• Neutral Oil: like canola oil or vegetable oil, contributes to a soft texture.
• Unsalted Butter: adds rich flavor and helps give the moist muffins a more satisfying bite. You will want it to be melted.
• Freshly Squeezed Lemon Juice: infuses the batter with fresh citrus flavor and reacts with the baking soda to aid in leavening.
• Vanilla Extract: adds a subtle sweetness to balance the tartness of the lemon and berries.
• Raspberries: provide bursts of tart, juicy flavor that pair perfectly with the lemon.
• (Optional) Coarse Sugar or Turbinado Sugar: gets sprinkled on the tops of the muffins before baking to create a crunchy top.

How to make homemade lemon raspberry muffins

This is how you can make these raspberry lemon muffins. Make sure to scroll down to the recipe card at the end of this post for the oven temp, baking time, and full step-by-step instructions! 

1. Preheat your oven and line a standard 12-cup muffin tin with paper liners or generously grease with nonstick spray to prevent sticking.
2. In a large bowl, combine the granulated sugar and lemon zest. Use your fingers to massage the zest into the sugar until it becomes fragrant and turns a pale yellow. This helps release the natural oils for a stronger lemon flavor.
3. Add the flour, baking powder, baking soda, and salt to the same bowl with the lemon sugar. Whisk everything together until evenly mixed.

4. In a separate bowl, whisk the eggs, milk, oil, melted butter, lemon juice, and vanilla extract until smooth and fully combined.
5. Pour the wet ingredients into the dry ingredients and gently stir with a spatula or wooden spoon just until no streaks of flour remain. The batter will be thick and slightly lumpy and avoid overmixing to keep the muffins tender.

6. Toss the raspberries in a little flour to keep them from sinking, then carefully fold them into the batter. Let the batter sit to hydrate and relax the gluten for a better rise.

7. Spoon the batter evenly into the prepared muffin liners, filling each of the muffin cups all the way to the top for tall, bakery-style muffins. Sprinkle the surface of the batter with coarse sugar if desired.

9. Bake for 5 minutes, then reduce the oven temperature without opening the door. Continue baking until the tops are golden and a toothpick inserted into the center of the muffin comes out clean.
10. Let the muffins cool in the muffin pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature!

Tips and Tricks for the best results

• Pull your eggs and milk out of the fridge 30 minutes prior to starting the recipe to let them warm up to room temperature.
• Use a kitchen scale instead of measuring cups to weigh the flour with better accuracy.
• Pass your flour mixture through a fine-mesh sieve first before adding them to the liquid ingredients to avoid clumping.
• Don’t skip the rubbing of the zest and sugar together! Doing so allows the natural oils of the lemon zest to release and makes the flavor more intense.
• Have a little patience and let the batter rest for a bit before baking.

Why do you need to make this lemon raspberry muffin recipe?

• This is the new recipe you’ve been looking for to enjoy the summery fruit season.
• They’re versatile and perfect for breakfast, brunch, a mid-day snack, or dessert.
• All it requires are simple ingredients and a few easy steps.
• This great recipe is an easy way to impress family and friends on Sunday mornings.
• The aroma that will come from your oven as they bake is enough of a reason to whip up a batch!

Frequently asked questions – FAQ

Should I use frozen or fresh raspberries?

Both will work! Fresh berries can be used immediately and without prep. If you use frozen raspberries, however, you’ll need to thaw them first and let them sit in a sieve to strain out the excess liquid.

Why do I need to rub the lemon zest into the sugar?

This step releases the lemon’s natural oils, infusing the sugar with bright citrus flavor and giving the muffins a stronger lemon taste.

Can I use bottled lemon juice instead of freshly squeezed?

You can if it’s more convenient for you, just know that the flavor will be slightly different. Fresh lemon juice from fresh lemons is always preferred.

How do I store leftover muffins?

The muffins can stay out at room temperature as long as they’re in an airtight container. They should taste fresh for at two to three days. For longer storage, keep them in the refrigerator for up to a week or in the freezer in a freezer-safe bag for up to two months.

Can I make these into mini muffins?

You can definitely do so, but you’ll need to reduce the baking time. I would start with 10 minutes and then check on them every 1-2 minutes after. Keep an eye on them and test the center of a muffin with a toothpick.

Can I make gluten-free lemon raspberry muffins?

Sure I think you should be able to as long as you use a gluten-free flour baking blend like the one from Bob’s Red Mill or King Arthur. Just know that the texture will be different.

Can I make dairy-free lemon raspberry muffins?

I don’t see why not! Just swap out the butter for dairy-free butter and use a non-dairy milk like oat milk, soy milk, or almond milk.

Can I use a different berry or mix-ins?

Absolutely! Blueberries or chopped strawberries make great substitutions or additions to raspberries.

Homemade Lemon Raspberry Muffin Recipe