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!
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.
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.
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.
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.
- 2.5 cups all-purpose flour
- 1/2 cup white sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 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
Preheat oven to 400 degrees F. Grease a 12-cup muffin tin and set aside.
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.
Add the milk mixture to the the flour mixture and stir until just combined (the batter will be lumpy.) Fold in the raspberries.
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.
Finish cooling on a wire rack. Drizzle glaze over cooled muffins. Store leftovers in a sealable container.
To make the glaze, place the powdered sugar in a medium bowl. Add the lemon juice and stir until well mixed.
- Wilton Recipe Right Muffin Pan, 12-Cup Non-Stick Muffin Pan
- Wilton Bright Standard Cupcake Liners, 300-Count
- Baker's Secret 1061483 10-by-16-Inch Nonstick Cooling Rack, Set of 2
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Nutrition Information:Yield: 12 Serving Size: 1 muffin
Amount Per Serving:Calories: 299 Total Fat: 9g Saturated Fat: 5g Cholesterol: 38mg Sodium: 205mg Fiber: 1g Sugar: 30g Protein: 4g
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- Muffin pans for your muffins.
- Baking cups (in case you decide you don’t want to grease the pan.)
- Cooling racks.
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