Raspberry Muffins Recipe

5 from 2 votes

Tender, fluffy, moist muffins loaded with slightly tart and sweet raspberries drizzled with a fresh lemon glaze.

Prep Time30

Cook Time18

Course: Breakfast, Brunch

Cuisine: American

Keyword: easy raspberry muffins, glaze, lemon, muffins, raspberry, raspberry muffins recipe

Servings:

Calories: 307kcal

Author: Leigh Harris

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.

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

Letting the batter rest for 15 minutes will give you taller, more rounded muffin tops. This step is not necessary if you are in a hurry.

Store at room temperature for up to 4 days. Freeze for up to 2 months for the best quality.