Lemon Raspberry Muffins

Sweet raspberries are the perfect complement to the tartness of Lemon Raspberry Muffins! - Bake or Break

In my current berry craze, I often find myself with a lack of baking focus. When I see summer fruits in all their glory, I tend to procure as many as possible with no real idea what I’m going to do with them. Inevitably, I end up with a whole slew of fruit and a feeling of urgency to make the most of it.

My recent fruit excess mainly consisted of a whole bunch of raspberries. I had also somehow acquired a giant bag of lemons that had been taunting me from my countertop. So I made a small dent in the inventory with a batch of these utterly delightful Lemon Raspberry Muffins.

Lemon Raspberry Muffins are a lovely, sweet, tart treat for breakfast or an afternoon snack! - Bake or Break

The combination of sweet and tart in these muffins is really just lovely. The flavors are so fresh and bright that you’ll find yourself smiling as you enjoy your muffin. And then you’ll probably find yourself reaching for a second muffin.

If you have a berry buying problem like I do, then this recipe is a great way to make good use of some of your berry supply. Try substituting another berry, like blueberries or strawberries, that will benefit from being paired with a burst of lemon.

Find more muffin recipes in the Recipe Index.

Lemon Raspberry Muffins

Yield: 12 standard-size muffins

Prep Time: 15 minutes

Cook Time: 18 minutes

Lemon Raspberry Muffins are a lovely, sweet, tart treat for breakfast or an afternoon snack!

Ingredients:

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • zest of 1 medium lemon
  • 1/2 cup unsalted butter, melted and cooled
  • 1/2 cup milk
  • 2 large eggs, lightly beaten
  • juice of 1 medium lemon
  • 6 ounces raspberries
  • sanding sugar, optional

Directions:

  1. Preheat oven to 400°F. Line or grease 12 standard muffin cups.
  2. Stir together the flour, sugar, brown sugar, baking powder, baking soda, salt, and lemon zest. Make a well in the center of the mixture.
  3. In a separate bowl, stir together the butter, milk, eggs, and lemon juice. Pour into the well in the flour mixture. Stir just until combined. Gently stir in the raspberries.
  4. Divide the batter among the prepared muffins cups, filling each about 3/4 full. If desired, sprinkle the top of each with a pinch or two of sanding sugar.
  5. Bake 14 to 18 minutes, or until the edges are browned and a pick inserted into the center comes out clean.
  6. Cool the muffins in the pan 5 to 10 minutes before serving.