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Classic Moist Lemon Raspberry Muffins

Two Lemon Raspberry Muffins stacked, the top one broken open to show moist interior and fresh raspberries.
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A straightforward recipe for making moist, flavorful lemon raspberry muffins from scratch, topped with a simple lemon glaze.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 large eggs
  • 1/2 cup milk
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen raspberries
  • For the Glaze: 1 cup powdered sugar
  • For the Glaze: 2 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk together the melted butter, eggs, milk, lemon juice, lemon zest, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine.
  5. Gently fold in the raspberries. If using frozen raspberries, do not thaw them first.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  9. While the muffins cool, prepare the glaze: Whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth. Add more lemon juice, a few drops at a time, if the glaze is too thick.
  10. Drizzle the glaze over the cooled muffins before serving.

Notes

  • For extra lift, ensure your baking powder is fresh.
  • If you prefer a stronger lemon flavor, add 1 teaspoon of lemon extract along with the vanilla.
  • To prevent raspberries from sinking, gently toss them in 1 teaspoon of the measured flour before folding them into the batter.

Nutrition

Find it online: https://savoryskies.com/lemon-raspberry-muffins-recipe/