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.
I would love to bake these raspberry lemon muffins if I win! I ADORE all things lemon.
Chocolate Zucchini muffins
I think i’ll use these as a good breakfast in bed for valentine’s day :)
I would bake some bacon egg muffins to have on hand! (Because the only thing better than your raspberry muffins would BACON.)
True story Ami. I have no delusions about raspberries versus bacon.
Honestly I would try out these muffins! They look delicious!
I plan on making birthday cupcakes. Thanks for the opportunity.
I’m gonna make my cheddar bacon corn bread muffins. the cheese causes them to stick to metal muffin tins, I would love to see how well they turn out with out using cupcake liners.
I would make bacon cheddar muffins. Yum! :)
Karen your mom and dad just left doing their home teaching and as usual brought me(I’d underline me but I don’t know how on this kindle) because I plan on eating all 4 of them. Good grief, the heavens opened just a smidge and I took one quick looks grabbed the muffin and downed it in 5 bites. I am not really a muffin fan but this was ambrosia to me. Your mom put dried cranberriesin hers and if it wasn’t almost bedtime I would be in the kitchen with my oven stoked up. My forever muffins, yummy!
I’m so glad you liked them Sister Reeder! Thanks for coming by to comment!!
I’ve been craving lemon everything recently. I love that they are in season during winter. They bring a little sunshine into the dreary days.
Amen Lindsey. Citrus keeps me alive on gray days.
oh my sounds delicious…now I am in a delimma of these muffins or banana blueberry tomorrow for breakfast
they look great!
blueberry muffins
thanks for the giveaway
Just found your site. I love it! I would probably make some kind of lemon muffins or cupcakes. Those are usually the favorite around my house!
These look wonderful! So I will just have to start with these Raspberry Lemon-Glazed Muffins!