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Raspberry Lemon Muffins with Lemon Glaze

These raspberry lemon muffins with lemon glaze are sweet and tart at the same time! They are perfect for brunches, breakfast or snacks on-the-go!

Raspberry lemon muffin with bite taken out

I have had muffins on my mind ever since I shared those jam-filled muffins. I’m about to make a pretty serious declaration:

Muffins are my favorite baked good.

Sure, donuts, cakes, cupcakes, bread – all baked goods, all delicious.

But muffins can be both sweet and savory. Best of both worlds. 

Muffin tin with raspberry lemon muffins

You can carry one around with one hand, no mess. You can always stuff one in your purse for a snack (YES, I have done this.)

Oh, muffins. I am tempted to write an “Ode to a Muffin” haiku right now.

I won’t (I’ll leave that to the professionals.) Instead, I am going to share with you a delicious muffin recipe.

picture of raspberry lemon muffins

Raspberry Lemon Muffins with Lemon Glaze

I like easy recipes and this raspberry lemon muffin recipe is easy-peazy. No stand mixer or hand mixers needed; just grab your favorite whisk, wooden spoon and bowl.

One of the keys to keeping these muffins fluffy is to not over mix the batter. When the dry and wet ingredients are just-combined, stop mixing and grab a spatula to fold the raspberries in.

Raspberry lemon muffins on a cooling rack

Raspberries: Fresh or Frozen

You can use either fresh or frozen raspberries in this recipe. Fresh is always my preference but when I’m in a pinch, I will use frozen. No need to defrost them.

If you have raspberry bushes or neighbors with them, make sure to stash away some fresh berries in the freezer so you can make these muffins whenever you have a whim.

photo of raspberry lemon muffins
Raspberry Lemon Muffins with Lemon Glaze

Raspberry Lemon Muffins with Lemon Glaze

Yield: 12
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

These raspberry lemon muffins with lemon glaze are sweet and tart at the same time! They are perfect for brunches, breakfast or snacks on-the-go!



  • 2.5 cups all-purpose flour
  • ½ cup white sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup milk
  • ½ cup butter, melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 1 cup raspberries


  • 2 cups powdered sugar
  • 4 tablespoons fresh lemon juice


  1. Preheat oven to 400 degrees F. Grease a 12-cup muffin tin and set aside.
  2. In a large bowl, combine the flour, sugar, baking powder and salt with a wire whisk. In a medium bowl, beat the milk, melted butter, egg, vanilla extract and lemon zest with a fork until well blended.
  3. Add the milk mixture to the the flour mixture and stir until just combined (the batter will be lumpy.) Fold in the raspberries.
  4. Fill the muffin-pan cups two-thirds full with batter. Bake until a toothpick inserted in the center of the muffin comes out clean, 20-25 minutes. Allow to cool for 1 minute, then remove muffins from pan.
  5. Finish cooling on a wire rack. Drizzle glaze over cooled muffins. Store leftovers in a sealable container.
  6. To make the glaze, place the powdered sugar in a medium bowl. Add the lemon juice and stir until well mixed.
Nutrition Information:
Yield: 12 Serving Size: 1 muffin
Amount Per Serving: Calories: 299Total Fat: 9gSaturated Fat: 5gCholesterol: 38mgSodium: 205mgFiber: 1gSugar: 30gProtein: 4g

Did you make this recipe?

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  1. Muffin pans for your muffins.
  2. Baking cups (in case you decide you don’t want to grease the pan.)
  3. Cooling racks.

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Tiffany @ A Touch of Grace

Wednesday 20th of April 2016

Muffins are my jam and I have these on my list to try, but I don't know if I could make anything better than your recipe. These look amazing! Thanks for sharing at the Shine Blog Hop!

Quinn Caudill

Tuesday 19th of April 2016

Looks yummy! Love the addition of lemon. Thanks for sharing with us at Throwback Thursday. Pinned and shared!

Maris Callahan

Wednesday 13th of April 2016

I love lemon baked goods!


Tuesday 12th of April 2016

I bake with strawberries a lot, and I LOVE lemon, but for some reason I neglect to use raspberries much. Looking at these muffins, though, I"m not sure why. They look amazing!

I host a weekly link party that just went live- I'd love for you to stop by and link up!

Jessica - The Novice Chef

Monday 11th of April 2016

Raspberry & Lemon are two of my favorite flavors. Must try!!!

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