These moist raspberry lemon muffins are full of fresh raspberries! The lemon glaze on top puts them over the edge. Perfect for breakfast…or dessert! Originally published January 24, 2014.
Table of Contents
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.
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.
Moist raspberry lemon muffins with fresh lemon glaze
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.
Key ingredients
- We’re using the zest of a whole lemon (plus the juice!), which is where that bright, citrusy flavor really shines. Just be sure to avoid the white pith when zesting. It can give your muffins a bitter taste.
- Fresh raspberries add juicy pops of sweetness to these muffins. You can also use frozen raspberries. Just toss them into the batter straight from the freezer; there’s no need to thaw them.
- Sour cream is the secret to ultra-moist, ultra-tender muffins.
How to make raspberry lemon-glazed muffins
Preheat your oven and grease your muffin pan. Let your raspberries dry completely after rinsing.
Mix your dry ingredients separately, then stir together the wet ingredients until smooth. When you combine everything, don’t over mix. Stop when the batter is just coming together for the most tender muffins.
Don’t forget to lightly flour the raspberries so they don’t sink to the bottom. Be gentle so they don’t fall apart.
Fill each space in the muffin tin with about 3 tablespoons of batter and bake until lightly golden and set in the center. Let them cool slightly before glazing.
To make the glaze, simmer lemon juice and sugar until syrupy, then brush it over the warm muffins and dip them in lemon sugar for that extra pop of flavor. I like to serve these warm, but they are also delicious at room temp.
How to store
Store muffins in an airtight container at room temperature for up to 2 days. After that, pop them in the fridge to keep them fresh a little longer (about 4–5 days total).
How to reheat
Warm the muffins in the microwave for about 10–15 seconds to bring back that soft, just-baked texture. If they’ve been refrigerated, give them a few extra seconds.
Can I freeze leftovers?
Yes! These muffins freeze beautifully! Let them cool completely, then store in a freezer-safe bag or container for up to 2 months. Thaw at room temperature or microwave straight from frozen for a quick treat.
More muffin recipes you’ll love
Breads, Muffins & Rolls
Rhubarb Cream Cheese Muffins
Breads, Muffins & Rolls
Bran Muffins with Buttery Molasses Glaze
Breads, Muffins & Rolls
Cinnamon Sugar Dipped Muffins (French Breakfast Puffs)
Breads, Muffins & Rolls
How to make Pancake Muffins
Facebook | Pinterest | Instagram
Raspberry Lemon-Glazed Muffins
Ingredients
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
Instructions
- 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.
If I won, I’ll use then to message egg muffins, to help with my mornings! I just landed my dream job, and the only down side is getting up hours earlier than what I am used to. So a grab-and-go breakfast is pretty much non-negotiable. I’d definitely make those muffins, too!
This looks way good. I’ll have to try it for our celebration party!
Thanks for posting!
I’d probably make Morning Glory Muffins or your recipe – which sounds amazing!
Yum! If I win I will make those raspberry muffins! They look delicious!!!
These look amazing!! Beautiful colors and the recipe sounds delicious. Thanks for sharing!
These are gorgeous! Love the colors. The next time I make muffins, it will be these for sure!
I will be baking these muffins and some gingerbread muffins. Love raspberries and these muffins look so good – wish I had one now!
Lemon and raspberry. These look divine. Great combo of flavors. Yum!
These look very yummy! And those muffin cups look pretty useful.
I will make one of two things right away if I win the ovenware and liners are these muffins, hands down, and a baked oatmeal recipe I’ve been wanting to try that works best in a ovenware like this one.
If I won these, I would either make lemon-blueberry muffins (at least I get cheap blueberries for living in WA!) or cupcakes of an as-of-yet undetermined variety. The kids have been begging for cupcakes, so maybe I would humor them by making some.
Oh! And I also know someone who uses the silicone baking liners (cups?) to help divide things in her kids’ lunchboxes. Don’t want those sliced cucumbers to get your sandwich mushy? Use a silicone cup! Want to divide a Tupperware container like a Lunchables box? Use a silicone cup! I though it was quite genius.
In retrospect, seeing “Use a silicone cup!” in print makes me think of protective cups for men, so… If you use it, just call it something else. I’d rather not think about those when I think about food. Gross.
I’d bake these awesome vegan blueberry muffins that have a secret ingredient: avocado. Sounds gross, I know, but they aren’t green – they’re just incredibly moist and awesome, like the best cake of your dreams. I hate scrubbing muffin pans, and Brian hates cupcake liners (he has a phobia of accidentally taking a bite of paper) so these would be a real boon.
Sarah, do you have a link to that recipe? It sounds awesome.
Karen, Karen, Karen. Your blog is like the sugar to my yeast proof. My love of and desire to bake/cook grows each time I see one of your posts! I now have cinnamon rolls and cookies on the counter and I fully intend to maintain the trend. Thanks for the inspiration (and motivation to work out regularly ;) ). I think I need to win the ovenware because not only are those raspberry lemon muffins calling my name, the breakfast/egg muffins I keep seeing are as well. Plus, I do love me some silicone and so does husband, especially when doing dishes.
I think I’m going to have that framed: “Your blog is like the sugar to my yeast proof.” You are so awesome Lauren. Thanks so much for reading! I love hearing from you. PS somehow even though I’m the one making this stuff I still don’t have motivation to work out. What is wrong with me??
The muffins look so yummy.
I’ve been wanting to try these because I loath washing cupcake pans! Today I’m really in the mood for coffee cake cupcakes. Heated up so they are just a little gooeyy inside. Oh man, cheat days tomorrow!!!