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!
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
- 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.
- 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
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!
- 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
- 1 cup powdered sugar
- finely grated zest of 1/2 a lemon
- 2 to 5 tablespoons fresh lemon juice
- Preheat the oven to 400 degrees. Spray 10 to 12 muffins cups with cooking spray or line with cupcake liners. Set pan aside.
- 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.
- Fold in the flour until just incorporated—don’t over-mix or your muffins could turn out tough. Gently fold in the frozen raspberries.
- Divide batter evenly between prepared muffin cups, filling each about 2/3 full.
- 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.
- 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.)
- 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.)
- Spoon or pour the glaze over the muffins, let sit for a few minutes to let the glaze set, then serve.
Recipe Video
- 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!
Emma @ Bake Then Eat says
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.
Kelsie says
Muffins are totally irresistible!
Joanne says
I love raspberries so much! They are wonderful with that bright citrus note!! These look soo good!
2pots2cook says
Absolute evergreen ! Keeper it is !
Leanne @ Crumb Top Baking says
I’m all about muffins for breakfast, and raspberry lemon is a great combo! Loving that glaze too. That’s a must for sure!
Kim Lange says
These look mouthwatering Kelsie! Of course muffins are disguised as cupcakes. hehehe
Cheyanne @ No Spoon Necessary says
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!
Carlee says
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!
John / Kitchen Riffs says
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.
Kelsie says
That’s such a great idea! I never would’ve thought of using a plastic bag. Thank you, John!
Ben|Havocinthekitchen says
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 🙂
Kelsie says
I’m more of a savory breakfast person too, if you can believe it haha. Thank you, Ben!
Katherine | Love In My Oven says
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!
Kelsie says
That’s so interesting! I always thought it would get moldy. I might have to try it! Thank you, Katherine!
annie@ciaochowbambina says
It’s like you know me….I’m going absolutely gaga over these muffins!! Pinned!
Kelsie says
Thank you, Annie!
Laura says
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. 😉
Kelsie says
The microwave works so well! Thanks, Laura!
Kelly @ Kelly Lynn’s Sweets and Treats says
Mmmm. Cake for breakfast!! I’m down! And the flavors of these muffins are perfect for Summer 🙂
Kelsie says
Haha! Thank you, Kelly!
Mary Ann | The Beach House Kitchen says
I just enjoyed a raspberry lemon scone for breakfast this morning Kelsie! I’ve always loved that flavor combo. Bet these are delish!
Kelsie says
Thank you, Mary Ann!
Milena says
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):)
Kelsie says
Late night baking is my favorite! Thanks, Milena!
Haylie / Our Balanced Bowl says
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!
Kelsie says
Thank you, Haylie!
Dawn - Girl Heart Food says
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 🙂
Kelsie says
Thank you, Dawn!