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

Raspberry Lemon Muffins

Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 21 minutes
Total Time 36 minutes
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!