These moist muffins are full of fresh raspberries! The lemon glaze on top puts them over the edge. Perfect for breakfast…or dessert!

Raspberry Lemon Muffins

So, if I’ve understood correctly, you all are tired of this whole winter thing. I don’t think a day has passed in the new year that I haven’t seen a social media post of someone’s snow-blanketed backyard. I’m not complaining, I’ve been there. Raspberry Lemon Muffins But…I’m not there anymore, and I have to say that I felt pretty fabulous today as I drove around town with the sunlight streaming into my rolled-down windows. California may be full of a bunch of crazy people, but the weather kind of makes up for it. Raspberry Lemon Muffins To all of you who are virtually clawing my eyes out right now, I offer you springtime muffins. Look! They’re so happy! When you eat them (all of them…at least I did), close your eyes and think of tulips, and you will be able to forget about the massive snowstorm out your window. I promise. Raspberry Lemon Muffins I have even more to sweeten the deal! A giveaway! Hooray! OvenArt Bakeware approached me a while back and asked if I would review their Silicone Baking Cups and Silicone Muffin Pan in exchange for a giveaway for my readers. So of course I said h-e-double-hockey-sticks-yes. What can I say, I’m a sucker for free stuff. Raspberry Lemon Muffins This OvenArt silicone bakeware is the real deal my friends. I said I would only review the products if I absolutely loved them, and I absolutely do. First of all, they are adorable: Raspberry Lemon Muffins Teal! Yellow! Pink! Spring! Raspberry Lemon Muffins And the muffins didn’t stick. At all. I didn’t even have to use a knife to wedge them out. Check it: Raspberry Lemon Muffins I made my Baked Veggie Egg Cups in them too, and they come out perfectly. No sticking, at all. You don’t need to use cupcake liners. I especially loved the perfect shape of the muffins when baked in the Silicone Baking Cups. They are SO EASY to clean. I’m one of those horrible people who bakes muffins and then leaves the metal pan to sit and get crusty, leaving the poor soul doing dishes that night with a tough job. (Bless you, Eric.) But since food baked in the Silicone pans leaves almost no residue, there is hardly any clean up. Raspberry Lemon Muffins And can I just say their customer service is incredible? After receiving the products I got an email from a real human being (Hi Robyn!) asking how I liked the pans and if there was anything they could do to enhance my experience. High class. Raspberry Lemon Muffins Now for the giveaway! (This giveaway now closed.) OvenArt Bakeware has agreed to send one lucky winner both of these products: the Silicone Baking Cups and the Silicone Muffin Pan. There are 2 ways to enter: use the Rafflecopter below to either like The Food Charlatan on Facebook, comment on this post (tell me what you will bake first if you win!) or you can do both and get 2 entries! The contest runs until midnight on February 3rd, so you’ve got over a week to enter. I will contact the winner by email, and they will have 48 hours to respond, otherwise I will pick a new winner. Giveaway only open to US residents. a Rafflecopter giveaway

OvenArt Bakeware sent me free product to review, but I’m not being compensated for this post. All opinions are my own, of course! Also, this post contains some Amazon Affiliate links. If you purchase through those links, congratulations, you are helping send my kids to college. Or at least a trade school. 

Raspberry Lemon Muffins

P.S. Are you guys ready for the Superbowl?? I’ve been beefing up my Appetizer board on Pinterest if you are still looking for some food inspiration.

Do you guys give up? Or are you thirsty for more?
Facebook | Pinterest | Instagram | Twitter


Raspberry Lemon-Glazed Muffins

4.93 from 14 votes
Prep: 10 minutes
Cook: 20 minutes
Cooling Time: 5 minutes
Total: 35 minutes
Servings: 12 Muffins
These moist muffins are full of fresh raspberries! The lemon glaze on top puts them over the edge. Perfect for breakfast...or dessert!


For the muffins:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup sugar
  • 1 lemon, completely zested
  • 1/4 cup unsalted butter, 1/2 stick, melted
  • 1 & 1/4 cups sour cream
  • 1 & 1/2 cups raspberries

For the glaze:

  • 1/4 cup sugar
  • 1/4 cup lemon juice, fresh
  • 1/3 cup sugar
  • lemon zest


  • Preheat the oven 350 degrees. Grease a muffin pan; set aside.
  • Rinse the raspberries and let them sit out to dry.
  • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In a large bowl or stand mixer, stir together the egg and 1 cup of sugar until it forms a paste. Add half of the lemon zest, or at least a teaspoon. Add the melted butter and stir to combine. Add the sour cream in 2 additions, stirring until just combined.
  • Use a wooden spoon to stir in the flour mixture. Stop when it is not quite combined all the way.
  • Sprinkle about a tablespoon of flour over the raspberries, toss to coat, and immediately fold them into the batter. Be gentle, those little guys are fragile. Mix until the raspberries are incorporated, but don’t overdo it.
  • Spoon the batter into the greased muffin pan. You want about 3 tablespoons of batter per muffin.
  • Bake for 20-22 minutes, or until lightly golden, and a toothpick inserted in the center comes out clean. Let set for a few minutes, then transfer to a wire rack and let cool for 5-10 minutes.
  • While the muffins are setting up and cooking, make the glaze. In a small saucepan combine the ¼ cup sugar with the ¼ cup fresh lemon juice. Turn the heat to medium and stir to combine. Let it simmer until the sugar is dissolved and the mixture has become syrupy, about 5-10 minutes.
  • In a small bowl, combine 1/3 cup sugar with the remaining lemon zest, or at least a teaspoon.
  • Brush the top of each muffin liberally with the lemon glaze. Dip the tops of the glazed muffins into the sugar-zest mixture. These are best served warm.


Source: Bakingdom


Serving: 1muffin | Calories: 275kcal | Carbohydrates: 46g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 229mg | Potassium: 103mg | Fiber: 2g | Sugar: 28g | Vitamin A: 294IU | Vitamin C: 11mg | Calcium: 98mg | Iron: 1mg
Course: Breakfast
Cuisine: American
Calories: 275
Keyword: glazed, lemon, Muffins, raspberry
Did you make this? I'd love to see it!Mention @thefoodcharlatan or tag #thefoodcharlatan!

Raspberry Lemon MuffinsDon’t forget to flour the raspberries so they don’t sink to the bottom.

Raspberry Lemon MuffinsGet them real good with the glaze.

Raspberry Lemon MuffinsThen for a sugar dip. Yum!


Raspberry Lemon Muffins


You might also like:

Raspberry Sweet Rolls with Coconut Cream Cheese Frosting:

Raspberry Sweet Rolls with Coconut Cream Cheese Frosting from The Food Charlatan

Blackberry Lemon Cheesecake Bars:

Blackberry Lemon Cheesecake Bars

Lemon Raspberry Baked Oatmeal:

Lemon Raspberry Baked Oatmeal from

 Strawberry Lemon Shortcake:

Strawberry Lemon Shortcake from The Food Charlatan

Categorized as , , , ,

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites.

You May Also Like...


  1. These were very good, I doubled the batch and made raspberry as one half and blueberry with the other. Both very good with the lemon. I personally think the glaze with the sugar dip is too much, but the kids were in heaven! lol, have a great day, all.

  2. Well, I have frozen Meyer lemon juice (from when they were in season) & raspberries picked from my garden – if these aren’t scrumptious, I don’t know what is.

    1. Awesome, D! I need to try these muffins with Meyers! That would be fabulous. My neighbor has a tree and I’m always in her yard nabbing some :) irresistible!

  3. These look amazing!!!! I was just wondering: is there an alternative to the sour cream? My husband is lactose intolerant but I would love to make these for a dinner date.

    1. Hey Edi! I’ve never tried this with anything but sour cream. I know greek yogurt would work, but obviously that’s dairy. There’s lots of buzz about cashew cream these days; maybe you could try out something like this Other than a vegan sour cream substitute I don’t have any suggestions for you. Let me know what you try!

  4. So I made these this morning. I do not have silicone muffin pans, so I had to use old fashion paper and muffin tins. Not sure if silicone are different size, but my batch made 18 muffins and they took a lot longer to bake. That being said, they are delicious, love the lemon sugar that you dip in the end!

    1. Valerie, I’m glad you are an experienced enough baker that they turned out for you instead of being a flop! I feel like the silicone pan was just a tiny bit smaller, but honestly not by much. I filled mine up pretty high. Well in any case, I’m glad they worked for you :) And I’m with you on the lemon sugar dip, it totally makes it!!

  5. Beautiful photographs, and the muffins that I made looked exactly like those in the photos. But I didn’t find this to be a good recipe. The muffins were pretty flavorless (and I even added lemon extract after tasting the batter) and the texture was really off. The raspberries were the best part. I have another lemon muffin recipe that I like very much, so I’ll add raspberries the next time I make that one.

    1. Thanks for commenting Lisa! I’m sorry you didn’t love the recipe. Good thing you have another one up your sleeve!

  6. This recipe is to DIE for! I’m a college student trying to eat healthy on a budget, and this is definitely going on my weekend treats list! It’s both practical and delicious. Thanks for sharing! :)

    1. Hey Paige! I’m so glad you like it! You have to let me know how it goes. I totally get how it is eating healthy in college when you are poor :) At least you are making an effort. I subsisted on crackers and yogurt and vending machine cookies for 4 years.

  7. Those look delicious! My favorite muffin in Almond Poppyseed, absolutely amazing! I would probably make those first! I hope I win! Thanks so much for the opportunity!

  8. Your muffins look delicious! I recently discovered that I cannot eat processed sugar. What do you suggest that I replace the 1 cup sugar for? Applesauce? Honey? I am eager to hear back as I am excited to try your recipe! Thank you :)

    1. Hi Amber! I would definitely try honey first. You may want to look up some honey-sugar conversions though, you might not need the full amount. Applesauce isn’t sweet enough. You could also try agave, although I don’t have experience with that. Let me know what works! I’m curious now. Thanks for commenting!

  9. I love silicone baking products! I have measuring cups and an 8 inch square pan and they are awesome! I would love to win the muffin cups and pan so I can make those amazing looking Raspberry Lemon-Glazed Muffins! Thanks for the giveaway!

  10. I’m writing this down in my recipe book & what I need at the market. I think this will go over big for next Sunday’s family Supper, Thank You~

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.