Raspberry Muffins
A bakery style Raspberry Muffins recipe with a fresh lemon glaze that takes them over the top! They have a tender moist crumb filled with slightly sweet and tart raspberries and topped with a lemon glaze that is to die for.
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Why You’ll Love These
- Bakery-style raspberry muffins for breakfast, brunch, afternoon snack, or dessert! Using fresh or frozen raspberries.
- An easy raspberry muffin recipe that comes together in minutes without an electric mixer.
- They keep well for days! After about 3 days the glaze will start to melt into the muffins, but that makes them even more moist.
Some of our other favorite breakfast recipes are Puff Pastry Morning Buns, Sweet Potato Muffins, Sausage Hashbrown Breakfast Casserole, Bacon French Toast Bake, Blueberry Bread, and even Pigs in a Blanket with Biscuit Dough.
How to Make Raspberry Muffins From Scratch
pro tip
Resting the muffin batter allows the starches in the flour additional time to absorb the liquids causing them to swell. This results in a much better structured muffin allowing for a nice rounded dome.
Tips
- I prefer fresh raspberries, but you can also use frozen berries. Do not thaw them-use them straight from the freezer. Frozen thawed raspberries tend to disintegrate.
- Measure the flour properly. Aerate, spoon, and swoop level.
- Use room temperature buttermilk and eggs.
- Melt the butter and let it cool before adding to the other ingredients.
- Use fresh lemon juice, not the bottled kind. It makes a big difference.
- DO NOT overmix! Overmixing will result in dense, tough muffins. And raspberries are very delicate and will break up easily when mixing.
- The muffin cups will be full.
- Letting the batter rest for 15 minutes will give you taller, more rounded muffin tops.
- Place a baking sheet under the muffin pan so the bottoms don’t brown too much.
- Do NOT overbake the muffins. They will dry out.
- I use a zip-lock bag to drizzle the glaze over the muffins.
Variations
- This is our standard muffin recipe. You can add other berries such as strawberries, blueberries, or blackberries.
- Skip the lemon glaze and sprinkle sparkling sugar on the tops before baking.
- Use a streusel topping. In a small bowl, whisk together the 1/4 cup all-purpose flour and 1/4 cup granulated sugar. Cut in 2 tablespoons of unsalted butter with a pastry blender or a fork until crumbly. Refrigerator until ready to use, sprinkle evenly over each muffin, and bake.
- Add lemon zest to the muffin batter.
- If you would like to make mini muffins I suggest chopping the raspberries into smaller pieces.
FAQs
Reduce the oven temperature to 375 degrees F. Bake for 10-13 minutes, watch them closely, and start checking them at 10 minutes, a toothpick inserted in the center should come out clean. You don’t want to overbake them and dry them out. This recipe should make about 36 mini muffins.
Place the raspberry muffins in a single layer in an airtight container and store at room temperature for up to 4 days.
I recommend freezing them unglazed, in a single layer for up to 2 months for the best quality. Thaw in the refrigerator overnight, bring to room temperature, and then glaze as instructed.
More Muffin Recipes
Raspberry Muffins Recipe
Ingredients
Raspberry Muffins
- 2 1/2 cups All-purpose flour
- 2 1/2 tsp Baking powder
- 1 tsp Kosher salt
- 1 cup Granulated sugar
- 2 large Eggs room temperature
- 4 tbsp Unsalted butter melted, cooled slightly
- 1/4 cup Vegetable oil
- 1 cup Buttermilk room temperature
- 2 tsp Vanilla extract
- 1 1/2 cups Raspberries fresh or frozen (not thawed)
Lemon Glaze
- 1 cup Powdered sugar
- 1-2 tbsp Fresh lemon juice or more for desired consistency
- 1 tsp Lemon zest optional
Instructions
Muffins
- Line a muffin tin with paper liners or spray with baking spray that contains flour.
- In a medium bowl whisk together the flour, baking powder, and kosher salt. In a large bowl whisk the sugar and eggs together until thick and pale, about 1 minute. Slowly whisk in the vegetable oil and melted butter until combined.2 1/2 cups All-purpose flour, 2 1/2 tsp Baking powder, 1 tsp Kosher salt, 1 cup Granulated sugar, 2 large Eggs, 1/4 cup Vegetable oil, 4 tbsp Unsalted butter
- Add the buttermilk and vanilla and mix until well combined. Gently fold the dry ingredients and raspberries into the wet ingredients, just until combined. Be careful not to overmix, the batter will be lumpy with some dry flour remaining. Cover the bowl with plastic wrap and let the dough rest for 15 minutes while you preheat oven to 425 degrees F.1 cup Buttermilk, 2 tsp Vanilla extract, 1 1/2 cups Raspberries
- Using a cookie scoop divide the batter evenly amongst the muffin cups. (You can place 1 or 2 raspberries on top of the muffin batter before baking for appearances.) Bake for 13-18 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Glaze
- Once the muffins are cooled completely mix the powdered sugar, lemon zest, and lemon juice in a small bowl, then drizzle over the top of each muffin. I place the glaze in a small ziplock bag, snip a tiny corner off, and squeeze over the tops.1 cup Powdered sugar, 1-2 tbsp Fresh lemon juice, 1 tsp Lemon zest