I'm such a sucker for anything lemony-especially when it's baked into a muffin. That bright, zesty flavor just makes everything taste like sunshine.

We've already got some lemony hits like lemon blueberry muffins and a stack of lemon poppy seed pancakes, but I wanted something that screams spring. Enter: these lemon raspberry muffins.

The tart flavor of the raspberry combined with the citrus of the lemon just makes the rainiest spring day that much brighter.

lemon raspberry muffin on a cooling rack

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Recipe at a Glance:
Muffin Swaps and Substitutions
Trusted Tips and Key Reminders
The Main Ingredients
Step by Step Directions
Storage and Freezer Information
Hungry for More?
Moist Raspberry Lemon Muffins

This recipe was updated on April 14th 2025 to condense redundant information, revise the recipe directions, and make for an easier user experience.

Recipe at a Glance:

Muffin Swaps and Substitutions

Gluten free flour: this won't really change the bake time, but it will alter the taste and texture. I swear by Bob's Red Mill Gluten-Free All Purpose Flour, which you can find on Thrive Market or in a variety of other stores.
Milk: if you want to make this dairy free, swap out the regular milk for almond or oat milk!
Sugar: I like using Wholesome Sweet's brand of organic cane sugar, but I also really like their coconut sugar (Bob's Red Mill makes a great coconut sugar too). Coconut sugar is usually a 1:1 replacement, but sometimes, real organic sugar is best, and in these muffins the real deal is where it's at. Plus it's one cup of sugar across all 16 muffins so it's not super sweet.

lemon raspberry muffin on a cooling rack on its side

Trusted Tips and Key Reminders

Switch from the whisk when mixing the batter to a spatula as you fold in the flour. After trial and error, and lots of revamping and recipe writing, this yields an airy texture and less chewy, as a whisk is intended to whisk volume to the eggs, and over-whisking or mixing can cause the batter to get gummy.
Let the muffin batter sit on the counter for an extended period of time. When the batter rests, it gives the leavening agents (baking soda, baking powder) to marry and build up so that when the muffins bake, it'll aid with the texture, mouthfeel, and overall rise.
Leave room in between the muffins in the muffin tin itself. That might mean using more than one muffin tin to bake with. This gives the muffins some room to rise up higher and fluffier when they bake.
USE A SCALE! I highly recommend investing in a good quality scale. Measuring in grams versus a regular measuring cup yields such different and varying results when you bake. Baking is science, so using a scale will give accurate measurements every single time.

ingredients to make lemon raspberry muffins

The Main Ingredients

All purpose flour - the best type of flour that's great for most baking!
Baking powder + baking soda - a little bit of both helps with the rise and the texture.
Eggs - we use eggs to bind all of the ingredients together, which also helps with the rise and inner texture of the muffins themselves.
Cane sugar - added sweetness goes a long way.
Milk - we use milk to give our muffins texture, taste, and that airy feel.
Avocado oil - if you don't have avocado oil you can swap for vegetable or olive oil.
Zest of lemon - zest of lemon gives the muffins more lemon flavor.
Lemon juice - only fresh squeezed lemon juice here, the pre-made lemon juice will not taste the same
Chopped fresh raspberries - fresh raspberries are the star of the show!

Be sure to check out the recipe card at the end of this post for more information about quantities, measurements, and specific cooking instructions.

Step by Step Directions

Combine Eggs and Sugar

In a large bowl, combined the eggs and sugar, using a whisk.

Add More Wet Ingredients

To the same bowl, pour in the vanilla extract, oil, milk, and mix to combine.

lemon zest added to a mixing bowl with wet ingredients for muffins

Squeeze in the Lemon

Squeeze in the lemon juice, the add in the zest and whisk.

Whisk in the Dry Ingredients

In the same bowl, pour in the flour, baking soda, and baking powder.

raspberries in a large bowl with muffin batter

Add the Berries

Add the raspberries to the batter then fold with a spatula. Let the batter sit for 25-30 minutes. Meanwhile, preheat the oven to 375º.

lemon raspberry muffin batter divided in a muffin tin

Scoop then Bake

Using a large cookie scoop, divide the batter evenly across the muffin tin. Bake for 23 minutes and let cool for 15 minutes afterwards.

the inside of a lemon raspberry muffin on its side

Storage and Freezer Information

To Store: You can easily store these muffins in an airtight container on the counter for up to 4-5 days. I don't recommend storing them in the fridge as they will likely dry out.

To Freeze: Place any muffins you'd like to freeze in a ziplock bag. When you want to eat them, you can simply thaw on the counter, they should thaw and be ready to eat within 45 minutes.