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

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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


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Lemon Raspberry Baked Oatmeal:

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 Strawberry Lemon Shortcake:

Strawberry Lemon Shortcake from The Food Charlatan

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  1. I have a wonderment.
    Am I able to use frozen raspberries in this recipe if that’s all I have on hand?
    They look amazing, but I’m not able to get to the store to get fresh berries for a bit.

  2. What does it mean to “completely zest a lemon” I’m planning on making these this weekend as I just picked several bushels of lemons off our tree and needing to do something with it.

    1. Hi Evita! To completely zest a lemon, use a microplane grater to remove all the yellow zest from the lemon, avoiding the white pith (if you zest that it’ll make these muffins bitter). Enjoy!

  3. 5 stars
    I used 1/2 a stick of butter by mistake. They came out excellent! Happy accident. I also cut the raspberries in half. 

  4. The muffins looks so great. I wish I had them now. :) I do have 2 questions i’d like to ask. Can you use dried cranberries in this recipe? And also, how long will they last in the fridge?

    1. Hi Ging! Yes you can use dried cranberries but they won’t taste the same! And I would think they would last in the fridge 2-3 days before drying out too much.

  5. These muffins really are amazing! They are moist and flavorful:) My daughter and I made them and they recieved great ‘reviews’!!!

  6. I made these and they turned out great. Made 18 muffins and definitely should use silicone tray. I made mine in both the silicone and a regular muffin. Tray and the ones in the silicone tray turned out more moist. Wish I could leave a picture.

      1. 5 stars
        Love these muffins and they were so moist!
        My kids are not a fan of lemon so I was trying to find an alternative with the raspberries.
        If you like lemon and raspberry these are definitely worth making!!

  7. Hi Karen, last night we had breakfast for dinner. My husband unfortunately is a workaholic so Sunday brunches are a very rare event around our home. This is why I make breakfast for dinner from time to time. I made an amazing casserole loaded with all kinds of goodies like, bacon, potatoes peppers and onions, yeah, anyone hungry yet ?! :) and I also made these freaking awesome muffins of yours. New favorite and that’s a fact. I love the smell of the sugar & lemon zest you put on top :)~ Yeah, that’s drool. I shared with everyone on Snap Chat 😆. Thank you for sharing. You Rock ✌

    1. Haha!! I love your drool face! :)~ I’m totally using that. I’m so glad you liked the muffins Esther! Nothing is better than breakfast for dinner!!

      1. I actually had a bunch of those bueaty’s left over and we had them for breakfast with coffee. Yummmy …. Anyway, when I went to share on Snap Chat, I took a picture of my breakfast and used it as my selfie so as to show it off. Again, thank you 😎

  8. Just made these and they are delicious! Used some whole wheat flour and had blueberries to eat up. I used the colorful silicone cups that I had bought and not used yet. They turned out great. I can freeze them and put them in the top of the dishwasher. Had extra batter so I made some doughnuts in my new doughnut pan that I haven’t used either. They were a little bumpy because this is a thick batter, but the better to hold the glaze and lemon sugar with! They both turned out awesome and I got to use all my new baking stuff. Thanks!

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