Raspberry Lemon Muffins

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


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


  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.


  • 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.


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