Welcome in Spring with these citrusy, fluffy, and moist raspberry lemon muffins. Each muffin packed with raspberry and lemon flavor, perfect for this season (and really, any season).
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 this recipe?
Most of the ingredients to these muffins are easily found in your kitchen, so here's what you'll need:
- All purpose flour - the best type of flour that's great for most baking!
- Baking powder + baking soda - a little bit of both helps witht he 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
- Vanilla extract
- 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!
See the recipe card below for more information about the specific ingredient quantities.
How do I make this recipe?
These muffins don't take long to bake from start to finish, so you'll be indulging in these mouthwatering muffins in no time.
Step 1: Begin by preheating the oven to 375º and line a muffin tin with muffin liners. Grease the muffin tin with cooking spray and set aside.
Step 2: In a large bowl, whisk together eggs, milk, sugar, lemon juice, lemon zest, vanilla, and oil.
Step 3: In a separate bowl, whisk the flour, soda, powder, and salt. Using a hand whisk, add the dry ingredients to the wet.
Step 4: Pour in the raspberries and fold in with a spatula to incorporate. Once the batter comes together, let it sit on the counter for approximately 20m (see the hint below for why).
Step 5: Add batter to the muffin liners and top with extra raspberries. Bake 375° for 22 minutes. Let cool completely before taking out of the liners and place on a cooling rack for an additional 5 minutes before serving.
HINT: Remember to let the batter sit on the counter for at least 15-20 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.
- Weighing ingredients: have ditched weighing all of my dry ingredients solely by a measuring cup. I invested in a digital scale and for all of my current muffin recipes (and cookies for that matter) have been measured in grams and ounces. It makes a difference. Oat flour, coconut flour, all purpose flour, etc. all weigh different when thinking about the how much flour goes into a batter. Buying a scale was by far a huge investment and a game changer with my baking.
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:
- 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.
- 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.
- Add chocolate - chocolate pairs very well with raspberry, so add some chopped chocolate to this batter
These muffins will do well on the counter for up to 3-4 days in a tightly sealed tupperware container. If you would like to place them in the freezer, I highly recommend you do so in a ziplock bag with a label on it, indicating the date the muffins were baked. These muffins should be defrosted and consumed within one month.
Sprinkle a little demerara sugar on top of the muffins for a little added crunch and sweetness.
Hungry for More?
Looking for other recipes like this? Try these:
Moist Raspberry Lemon Muffins
- 1 kitchen scale optional
- 1 large bowl
- 1 medium bowl
- 1 Muffin tin
- 12 Muffin liners
- 1 spatula
- 1 whisk