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.
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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.
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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.
Cranberry orange muffins
How am I just now finding you?!? <3
I think I’d bake the egg cups. Then I’d go over to your house to eat some of these. You really should be calling your older brother when you make this stuff.
I’d bake the muffins you have featured. I love blueberry muffins so I’d make them, too. And I’d let my Foods and Nutrition students try the new bake-ware. We’ll be talking about vegetarian meals soon. The vegan blueberry muffins recipe that a reader recently shared are the ones we will try in lab, using the silicone bake-ware. Thank you for all the wonderful recipes and photos you share.
Lemon poppy seed muffins, at least that’s what I’m trying out tomorrow!
I would so make this recipe, I have no silicone bakeware and have been wanting to try some
If I win, I won’t bake anything. I’d ask my wife to bake these muffins. Right away.
Rich.
If I win, I am making these gorgeous lemon-glazed raspberry muffins first! Just the thought is making my mouth water.
I’d make oatmeal banana muffins!
These muffins. They look amazing! The whole idea of not having my muffins not stick sounds amazing!
O my gosh these look so great! And I would make blueberry muffins!
The Raspberry Lemon Muffins.
If I were to win this giveaway, I would have to make my grandmas Blueberry lavendar walnut muffins! A favorite both at home and at work!
Bluberry Lavender!! For real? Is that a secret recipe Roxann? :)
Those look so yummy; definitely sharing this recipe with family. And the pan and muffin cups… what wouldn’t I use them for is a better question. The reason I don’t make muffins or cupcake often is because I hate cleaning the pan and the little wrappers are more trash.
these would be perfect with some tea on a cold day like today!