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You are here: Home / Breads and Muffins / Raspberry Lemon Muffins

Raspberry Lemon Muffins

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pin image for raspberry lemon muffins

These raspberry lemon muffins are an easy breakfast treat that require just a few minutes of prep and no special equipment. Berry lovers will go crazy for them!

two raspberry lemon muffins stacked on a wire rack with more muffins behind them

pin image for raspberry lemon muffins

Muffins are really just cupcakes masquerading as breakfast. And who doesn’t love cake for breakfast? (Seriously—I’m curious. Let me know if you don’t because I’d like to study you and learn your ways.)

If you’re in the “gimme cake any time of day camp” then you’ll go gaga for these raspberry lemon muffins. Soft muffins bursting with berries topped with a sweet-tart lemon glaze. They’re just the thing to pair with your morning cup of coffee!

Or tea. . .you do you.

And bonus? These muffins are CRAZY easy to make! No mixer, no special equipment. Just a bowl and a spatula and you’re on your way to breakfast town.

Why you’ll love these raspberry lemon muffins

  • No mixer required! 
  • The muffins call for frozen berries so you can make them any time of year
  • The ingredients are all easy to find and you probably already have most on hand right now

How to make raspberry lemon muffins

how to make raspberry lemon muffins step by step

  • Combine a few basic ingredients in a mixing bowl
  • Stir to combine
  • Add buttermilk, baking powder, baking soda, and salt
  • Mix really well
  • Fold in flour, then frozen raspberries
  • Transfer to muffin cups and bake

Notes

  • If you don’t have buttermilk you can use an equal amount of whole milk combined with a little lemon juice or white vinegar
  • After you add the buttermilk, baking powder, etc., really mix your batter well—after you add the flour you don’t want to mix too much or your muffins will be tough so this is your chance to ensure everything is combined well
  • Like I said above, don’t over-mix after you’ve added the flour; this causes gluten development, which is not what you want when you’re trying to make a nice, tender muffin

How to make lemon glaze

First, let me just say that if you’re in a hurry you can skip the glaze. Your muffins won’t have the same burst of lemon but they’ll still be delicious.
how to make lemon glaze step by step

  • Combine powdered sugar, lemon juice, and lemon zest in a bowl
  • Stir until smooth; your glaze should be about the consistency of maple syrup
  • Spoon or pour over the muffins

I like to let the muffins sit for a few minutes to allow the glaze to thicken. Then they’re ready to serve!

How to soften dry brown sugar

These raspberry lemon muffins call for brown sugar. But have you ever noticed brown sugar sometimes gets really hard? 

We’ve all been there—you grab your sugar and try to measure it out and it’s just one (or several) hard, dry clumps that are impossible to break apart.  Never fear! It’s still totally useable!

Just microwave your brown sugar for 20 to 30 seconds. I just put the whole bag in the microwave but if you’re hesitant to microwave plastic then transfer the sugar to a microwave-safe bowl first. 

You can buy tools to keep your sugar from hardening in the first place, and I’ve also heard that putting a slice of bread in your sugar container prevents it from hardening. 

But I don’t like special tools and the bread thing sounds gross—if you’ve ever tried either I’m curious to hear how it went for you.

A few more breakfast treats
Coconut Flour Blueberry Muffins
Paleo Banana Bread
Apple Coffee Cake
Salted Caramel Cinnamon Rolls

raspberry lemon muffin on a plate with a bite taken out of it and butter in the background

Did you make these raspberry lemon muffins? Hooray! Let me know what you think with a comment and a rating below. And post a pic on Insta. Tag @theitsybitsykitchen so I can see your beautiful creations!

5 from 13 votes
raspberry lemon muffin on a plate with a bite taken out of it and butter in the background
Print
Raspberry Lemon Muffins
Prep Time
15 mins
Cook Time
21 mins
Total Time
36 mins
 
Course: Breakfast
Cuisine: American
Servings: 10
Author: Kelsie
Ingredients
Muffins
  • 1/4 cup vegetable oil
  • 3/4 cup packed light brown sugar
  • 1 large egg
  • finely grated zest of 1 1/2 lemons
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk*
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups all-purpose flour
  • 1 1/4 cups coarsely chopped frozen raspberries
Glaze
  • 1 cup powdered sugar
  • finely grated zest of 1/2 a lemon
  • 2 to 5 tablespoons fresh lemon juice
Instructions
Muffins
  1. Preheat the oven to 400 degrees. Spray 10 to 12 muffins cups with cooking spray or line with cupcake liners. Set pan aside.
  2. Combine the oil, sugars, egg, lemon zest, lemon juice, and vanilla in a large mixing bowl and stir to combine. Add the buttermilk, baking powder, baking soda, and salt and stir until well combined.
  3. Fold in the flour until just incorporated—don’t over-mix or your muffins could turn out tough. Gently fold in the frozen raspberries.
  4. Divide batter evenly between prepared muffin cups, filling each about 2/3 full.
  5. Bake at 400 degrees for 15 minutes, then turn the oven down to 350 and bake an additional 6 to 10 minutes, until a toothpick inserted into the center of the muffins comes out clean.
  6. Cool muffins in pan for 5 minutes, then carefully remove to a wire rack to cool completely. (You can serve them at this point or top with a lemon glaze.)
Glaze
  1. Combine the powdered sugar, lemon zest, and 2 tablespoons of lemon juice. Stir until smooth, adding more juice if needed to achieve a pourable consistency. (If you end up adding too much juice just add a little more powdered sugar.)
  2. Spoon or pour the glaze over the muffins, let sit for a few minutes to let the glaze set, then serve.

Recipe Video

Recipe Notes
  • If you don’t have buttermilk you can use an equal amount of whole milk combined with a little lemon juice or white vinegar
  • After you add the buttermilk, baking powder, etc., really mix your batter well—after you add the flour you don’t want to mix too much or your muffins will be tough so this is your chance to ensure everything is combined well
  • As stated above, don’t over-mix after you’ve added the flour; this causes gluten development, which is not what you want when you’re trying to make a nice, tender muffin
  • These raspberry lemon muffins are best eaten the day they are made but can be stored at room temperature, covered with plastic wrap, for up to 1 day.
  • You can also wrap baked and cooled muffins individually (and tightly!) and store in the freezer for up to 3 months.
  • Let them thaw for awhile at room temp (or zap them in the microwave briefly) and they’re still delicious!

Related

Comments

  1. Emma @ Bake Then Eat says

    July 27, 2019 at 6:36 pm

    I can not resist cake at any time of the day and I especially love it in the morning. But I do try and behave in the morning and go for something a little healthier but muffins are irresistible.

    Reply
    • Kelsie says

      July 29, 2019 at 6:48 am

      Muffins are totally irresistible!

      Reply
  2. Joanne says

    July 21, 2019 at 4:24 am

    I love raspberries so much! They are wonderful with that bright citrus note!! These look soo good!

    Reply
  3. 2pots2cook says

    July 15, 2019 at 1:44 am

    5 stars
    Absolute evergreen ! Keeper it is !

    Reply
  4. Leanne @ Crumb Top Baking says

    July 12, 2019 at 3:47 pm

    5 stars
    I’m all about muffins for breakfast, and raspberry lemon is a great combo! Loving that glaze too. That’s a must for sure!

    Reply
  5. Kim Lange says

    July 11, 2019 at 8:26 am

    5 stars
    These look mouthwatering Kelsie! Of course muffins are disguised as cupcakes. hehehe

    Reply
  6. Cheyanne @ No Spoon Necessary says

    July 11, 2019 at 7:42 am

    5 stars
    LOL! I actually couldn’t agree with this line more – “Muffins are really just cupcakes masquerading as breakfast” – if you paid me! I mean, gimme all the muffins for breakfast (though I’d eat a cupcake too). 😉 These raspberry beauties look deeeelish! I love the combo of lemon and raspberry so these are right up my alley! Gimme!

    Reply
  7. Carlee says

    July 10, 2019 at 11:41 am

    I don’t think I have to tell you, but I am definitely in the pro cake for breakfast camp! These look fabulous and would make a perfect excuse to indulge in the morning!

    Reply
  8. John / Kitchen Riffs says

    July 10, 2019 at 8:22 am

    We do have one of those clay (I think it’s clay!) thingies to use with brown sugar. Works pretty well. Haven’t tried bread, but have tried sliced apples, which work quite well. We just stick them in a plastic sandwich bag, but don’t seal it, and lay the open bag on top of the brown sugar (we store ours in an airtight container in the refrigerator). The bag makes for an easy, nongross way of disposing of the apple slices. Anyway, good recipe — thanks.

    Reply
    • Kelsie says

      July 10, 2019 at 9:44 am

      That’s such a great idea! I never would’ve thought of using a plastic bag. Thank you, John!

      Reply
  9. Ben|Havocinthekitchen says

    July 8, 2019 at 4:58 pm

    5 stars
    I’m normally more a savoury-breakfast person (I rarely enjoy even pancakes or french toasts). However, once in a while I enjoy having a leftover cake in the morning, with my coffee, and I think I can totally enjoy this raspberry muffin, too. Also, love your advice on handling brown sugar…no more hammer or rolling pin haha 🙂

    Reply
    • Kelsie says

      July 9, 2019 at 5:06 am

      I’m more of a savory breakfast person too, if you can believe it haha. Thank you, Ben!

      Reply
  10. Katherine | Love In My Oven says

    July 8, 2019 at 3:06 pm

    5 stars
    Don’t judge – I stick bread in my brown sugar always! It works like a charm and the bread just turns into a rock-hard piece of crust so it doesn’t gross me out too much! But these! These muffins deserve a brand new bag of brown sugar 😉 So yummy!

    Reply
    • Kelsie says

      July 9, 2019 at 5:06 am

      That’s so interesting! I always thought it would get moldy. I might have to try it! Thank you, Katherine!

      Reply
  11. annie@ciaochowbambina says

    July 8, 2019 at 2:33 pm

    5 stars
    It’s like you know me….I’m going absolutely gaga over these muffins!! Pinned!

    Reply
    • Kelsie says

      July 9, 2019 at 5:06 am

      Thank you, Annie!

      Reply
  12. Laura says

    July 8, 2019 at 12:44 pm

    5 stars
    I’ve heard about the bread softening brown sugar. But I have to admit, I just use it dried out if it gets that way. But in my house, I don’t think I experience it all that often. I do like the microwave idea – I’ll try it next time for sure! But, on these lovely lemon-raspberry gems! They sound so luscious, and you’re so right – I definitely have all of the ingredients in my kitchen. A muffin-making party may be in the works. You know, because if we call it a cupcake, we may not eat it for breakfast. 😉

    Reply
    • Kelsie says

      July 9, 2019 at 5:05 am

      The microwave works so well! Thanks, Laura!

      Reply
  13. Kelly @ Kelly Lynn’s Sweets and Treats says

    July 8, 2019 at 10:54 am

    Mmmm. Cake for breakfast!! I’m down! And the flavors of these muffins are perfect for Summer 🙂

    Reply
    • Kelsie says

      July 9, 2019 at 5:05 am

      Haha! Thank you, Kelly!

      Reply
  14. Mary Ann | The Beach House Kitchen says

    July 8, 2019 at 10:09 am

    5 stars
    I just enjoyed a raspberry lemon scone for breakfast this morning Kelsie! I’ve always loved that flavor combo. Bet these are delish!

    Reply
    • Kelsie says

      July 9, 2019 at 5:05 am

      Thank you, Mary Ann!

      Reply
  15. Milena says

    July 8, 2019 at 7:25 am

    5 stars
    I so see myself making these at 10 pm so I can enjoy them for breakfast the next morning. We have a date raspberry lemon muffins (cupcakes):)

    Reply
    • Kelsie says

      July 9, 2019 at 5:05 am

      Late night baking is my favorite! Thanks, Milena!

      Reply
  16. Haylie / Our Balanced Bowl says

    July 8, 2019 at 6:31 am

    5 stars
    Loving the combo of the raspberry and lemon! The perfect Summer muffin! Also love that no mixer is required – I’m all for easy recipes in the Summer. I could so see myself eating one of these alongside a large iced coffee – YUM!

    Reply
    • Kelsie says

      July 9, 2019 at 5:04 am

      Thank you, Haylie!

      Reply
  17. Dawn - Girl Heart Food says

    July 8, 2019 at 4:27 am

    5 stars
    I’ve heard about the bread thing before in sugar, but have never tried myself! Speaking of trying…these muffins! They look like just what my Monday needs and love that there’s no special equipment required. Pinned! Happy Monday, Kelsie 🙂

    Reply
    • Kelsie says

      July 9, 2019 at 5:04 am

      Thank you, Dawn!

      Reply

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About

photo of Kelsie Roehl     Hey there! I’m Kelsie and this is where I share my buttery, sugary, and all-around delicious recipes. I LOVE to bake and I want you to love baking too, so all of my recipes are totally do-able for the home baker.  If you need a little dessert in your life, consider this your one-stop shop for anything sweet! Need a little more info? Here you go!

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