The Best Lemon Raspberry Muffins Recipe

While berries tend to be at their peak in the spring, these muffins are really delicious for any season, 365 days a year, and will make any spring brunch or holiday gathering instantly more delicious.

I am constantly inspired by citrus. I love making my lemon poppy seed muffins and bakery-inspired lemon blueberry muffins, so of course, I needed to round citrus out with this raspberry lemon version.

What ingredients do I need for these lemon raspberry muffins?

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

See the recipe card below for more information about the specific ingredient quantities.

How do I make these muffins?

Step 1: In a large bowl, combined the eggs and sugar, using a whisk.

Step 2: To the same bowl, pour in the vanilla extract, oil, milk, and mix to combine.

Step 3: Squeeze in the lemon juice, the add in the zest and whisk.

Step 4: In the same bowl, pour in the flour, baking soda, and baking powder.

Step 5: 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.

Step 6: Using a large cookie scoop, divide the batter evenly across the muffin tin. Bake for 23 minutes and let cool for 15 minutes afterwards.

HINT: Remember to let the batter sit on the counter for at least 25-30 minutes, this allows the baking soda and baking powder to work and gives the loaf/bread a nicer rise and an airy texture.

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.

Serving Variations

These muffins are fabulous as is, but if you want to vary how you serve or make them, feel free to consider the following ideas:

1. Make a Loaf - instead of making individual muffins, you can pour the batter into a loaf pan and bake it like a quick bread for breakfast. If making a loaf, bake at 350º for 55 minutes.
2. Make 'em mini - if you have a miniature muffin tin you can easily make these bite size for a fun little snack for your kids.
3. Add chocolate - chocolate pairs very well with raspberry, so add some chopped chocolate to this batter.

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.