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Home ยป Breakfasts and Pastries ยป Easy Raspberry Lemon Muffins

Easy Raspberry Lemon Muffins

May 26, 2022 by Claire | The Simple, Sweet Life 18 Comments

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Get your day off to a sweet start with these raspberry lemon muffins! These easy muffins are deliciously moist, strike just the right balance between sweet and tart, and make the perfect on-the-go, take-breakfast-with-you kind of munchy.

raspberry muffins in a vintage muffin pan with condiments around it.

Breakfast: The best meal of the day and the one I most hate to make. I’m more of a breakfast for dinner type of gal… You know, enjoy making (and eating) the meal while I’m conscious and have the brain capacity to do so…

I’m not saying I wouldn’t take free pancakes or bacon if someone was offering to come over and make it first thing in the morning, I just don’t want to be that person.

Groggy breakfast making is how you end up with bacon grease burns on your stomach (says the voice of experience)…

Enter muffins.

Bake the night before and have a delicious, fresh breakfast at a reduced risk of burns! And also potentially in bed. New life goal: train the cat to deliver muffins in bed. Right after I train him stay off the counters, stop kicking the sand out of the litterbox and just generally listen to what I say…

Cats aside, these muffins are the perfect little piece of Spring! Tart lemon, juicy raspberries, and a touch of sweet glaze all rolled into a moist, crumbly little muffin.

Here’s how to make these muffins

First, make your batter.

In the bowl of a stand mixer, beat the butter until smooth.

If you forgot to take your butter out of the fridge ahead of time, don’t worry; The easiest and quickest way to soften butter is to cut it into 1/2 tablespoon squares, place the squares on a plate and microwave it using 5 second increments until it’s softened.

Add the granulated sugar and beat on medium until it’s creamed (about 2-3 minutes).

Why do we cream the butter and sugar, and how do we know when it’s ready? Creaming these two ingredients together allows the sugar to aerate the butter, leading to muffins that are light with a fine crumb. Properly creamed butter is light, fluffy and doesn’t cling to the sides of the bowl. If you’re new to baking and want to learn more, check out this article on creaming butter and sugar by King Arthur.

In a bowl, combine the remaining wet ingredients (eggs, milk, sour cream, lemon juice and vanilla extract) and whisk until combined. In a separate bowl, stir together the dry ingredients (flour, baking powder, baking soda, salt and lemon zest).

raspberry muffin batter in a muffin pan.

Alternating between the two and beating on low between each new addition until just combined, add half the dry ingredients followed by all of the wet ingredients followed by the remaining half of the dry ingredients.

Mash a half cup of raspberries, then fold all of the raspberries (whole and mashed) into the batter. You don’t have to mash the berries, but I like the extra swirl of berry juice mashing them provides.

Add four tablespoons of batter to each cup of a greased or cupcake liner lined muffin pan.

Bake at 425F for 5 minutes. Reduce the oven temperature to 375F and continue baking for 13-15 minutes, or until a toothpick inserted in the center of the muffins comes out mostly crumb-free (all crumbs should be baked).

Allow the muffins to cool in the pan before turning them out onto a cooling rack.

baked raspberry lemon muffins on a cooling rack.

Finally, glaze the muffins.

In a bowl, whisk together the powdered sugar and water. The glaze should resemble a loose paste.

Dip each muffin into the glaze, allowing any excess to drain off before placing them right-side-up on your cooling rack.

Garnish with freeze dried raspberries for an extra pop of color.

glazed raspberry muffins with a bowl of glaze and freeze dried raspberries nearby.

Expert tips

  • Estimating lemons: One lemon produces about 1/4 cup of fresh squeezed juice.
  • Softening refrigerated butter: Cut the butter into 1/2 tablespoon squares, place the squares on a plate and microwave it using 5 second increments until it’s softened.
  • Testing for doneness: Although tempting to wait until the toothpick comes out clean, doing so will likely lead to over-baking your muffins. Instead, you want your toothpick to come out without any raw batter and with some cooked crumbs still clinging to it.
  • Storage: These muffins can be kept at room temperature in an air tight container for 2-3 days.
raspberry muffin with a bite taken out of it on a plate.

Did you make this recipe? Iโ€™d love to hear how it went in the comments below. Better still, snap a photo and tag it on Instagram with #thesimplesweetlife. I love seeing your creations!

Print

Raspberry Lemon Muffins

glazed raspberry muffins with a bowl of glaze and freeze dried raspberries nearby.
Print Recipe

These easy raspberry lemon muffins are deliciously moist, strike just the right balance between sweet and tart, and make the perfect on-the-go, take-breakfast-with-you kind of munchy.

  • Author: The Simple, Sweet Life
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Ingredients

Units Scale

For the muffins:

  • 2 eggs
  • 3/4 cup granulated sugar
  • 1/3 cup unsalted butter, at room temperature
  • 1/4 cup milk
  • 1/4 cup sour cream
  • 1/4 cup lemon juice
  • 1 tsp vanilla extract
  • 1 1/2 cup all purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tbsp lemon zest
  • 1 1/2 cup raspberries (fresh or frozen)

For the glaze:

  • 1 cup powdered sugar
  • 1 1/2 tbsp water

Instructions

  1. In the bowl of a stand mixer, beat the butter until smooth.
  2. Add the granulated sugar and beat until creamed (about 2-3 minutes).
  3. In one bowl, combine all of the remaining wet ingredients (eggs, milk, sour cream, lemon juice and vanilla extract) and in another combine the dry (flour, baking powder, baking soda, salt and lemon zest).
  4. Add half of the dry ingredients to the butter, eggs and sugar, and beat on low until just combine.
  5. Add the wet ingredients, beating until just incorporated.
  6. Repeat with the remaining dry ingredients.
  7. Gently mash 1/2 cup raspberries.
  8. Add all of the raspberries (whole and mashed) to the batter and fold in.
  9. Grease or line a muffin pan and add four tablespoons of batter to each cup.
  10. Bake at 425F for 5 minutes, then reduce to 375F and continue baking for 13-15 minutes or until a toothpick inserted in the center comes out mostly clean.
  11. Allow muffins to cool in pan before turning them out onto a cooling rack.
  12. In a bowl, combine the powdered sugar and water.
  13. Dip each muffin into the glaze allowing the excess to draining off before turning them upright.
  14. Garnish with freeze dried raspberries if desired.

Notes

  • Estimating lemons: One lemon produces about 1/4 cup of fresh squeezed juice.
  • Softening refrigerated butter: Cut the butter into 1/2 tablespoon squares, place the squares on a plate and microwave it using 5 second increments until it’s softened.
  • Testing for doneness:ย Although tempting to wait until the toothpick comes out clean, doing so will likely lead to over-baking your muffins. Instead, you want your toothpick to come out without any raw batter and with some cooked crumbs still clinging to it.
  • Storage: These muffins can be kept at room temperature in an air tight container for 2-3 days.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 222
  • Sugar: 23.5g
  • Sodium: 156mg
  • Fat: 7.3g
  • Saturated Fat: 4.2g
  • Carbohydrates: 37.1g
  • Fiber: 1.5g
  • Protein: 3.1g
  • Cholesterol: 43mg

Keywords: raspberry lemon muffins, raspberry muffin recipe, raspberry muffins with sour cream

Did you make this recipe?

Tag @thesimplesweetlifeblog on Instagram and hashtag it #thesimplesweetlife

If you liked this recipe, you might also like…

  • Raspberry s’more bars
  • Sheet pan pancakes 6 ways
  • Overnight chocolate strawberry croissant french toast

Update Notes: This post was originally published in March of 2016 but was republished with an updated recipe, photos, directions and tips in May of 2022.

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Filed Under: Breakfasts and Pastries

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Comments

  1. Elsa | the whinery says

    March 16, 2016 at 12:07 am

    I’m excited about spring too and longer days too! These muffins are dreamy… they look so delicious. They’ll definitely make mornings brighter ๐Ÿ™‚

    Reply
    • The Simple, Sweet Life says

      March 22, 2016 at 2:42 pm

      I’m so glad you like the muffins! Fingers crossed we’ll be seeing some spring soon! ๐Ÿ˜€

      Reply
  2. Sue says

    March 18, 2016 at 6:05 am

    These sound great and I love the colors and fresh flavors!

    Reply
    • The Simple, Sweet Life says

      March 22, 2016 at 2:43 pm

      Thank you! ๐Ÿ˜€

      Reply
  3. Jane says

    March 22, 2016 at 3:21 pm

    Your blog is absoloutely gorgeous and these look oh so yummy!! ๐Ÿ™‚

    Reply
    • The Simple, Sweet Life says

      April 4, 2016 at 2:12 pm

      Thank you so much Jane! ๐Ÿ˜€

      Reply
  4. Colleen says

    March 22, 2016 at 3:27 pm

    I feel like Spring came, saw that what was happening, and then decided to go somewhere else! These muffins looks gorgeous!

    Reply
    • The Simple, Sweet Life says

      April 4, 2016 at 2:13 pm

      Now if only we knew where it went so we could find it… ๐Ÿ˜‰

      Reply
  5. Mitzi Smith says

    March 22, 2016 at 3:48 pm

    oh my, these look so good!!

    Reply
    • The Simple, Sweet Life says

      April 4, 2016 at 2:13 pm

      Thank you Mitzi! ๐Ÿ˜€

      Reply
  6. sweetteasweetie (@SweetTSweetie) says

    March 22, 2016 at 4:51 pm

    What beautiful muffins! Raspberry & lemon is always a winning combo!
    Kari
    http://www.sweetteasweetie.com

    Reply
    • The Simple, Sweet Life says

      April 4, 2016 at 2:14 pm

      Thanks so much for the sweet comment Kari! ๐Ÿ™‚

      Reply
  7. clairaverdin says

    March 22, 2016 at 5:30 pm

    I love any kind of lemon dessert! Theses seem to be the perfect spring dessert.

    Reply
    • The Simple, Sweet Life says

      April 4, 2016 at 2:14 pm

      I’m so glad you think so! ๐Ÿ™‚

      Reply
  8. Ali A says

    March 23, 2016 at 2:03 am

    whoa, these look amazing! love the combo of flavors (lemon, raspberries and vanilla? perfection) & they look simple enough to make which is always a plus ๐Ÿ™‚

    Reply
    • The Simple, Sweet Life says

      April 4, 2016 at 2:16 pm

      The simple things really are often the best. Yummy AND easy? Yes please. ๐Ÿ˜€

      Reply
  9. Linda @ 2 Cookin' Mamas says

    March 30, 2016 at 2:09 am

    These sound like spring personified! Love fruity muffins for breakfast and usually do bake up eggs in muffin tins and breakfast burritos to take out of my freezer for a quick pop into the microwave. It’s the only way I get my husband to eat breakfast! Love your style!

    Reply
    • The Simple, Sweet Life says

      April 4, 2016 at 2:19 pm

      I feel ya! I typically spend my Sundays meal prepping breakfasts and lunches because, let’s face it, I’m not going to do that every night after work AND cook dinner. It’s one or the other, people, one or the other! ๐Ÿ˜‰ So glad you like the blog! ๐Ÿ˜€

      Reply

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Hei pรฅ deg!

I'm Claire, the baker, blogger, sprinkle enthusiast, and cookie painter behind The Simple, Sweet Life. Whether you like simple sweets, comfort (baked) foods, or works of sugar art, you're sure to find something here to sweeten your day! Get to know me better here!

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