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.
These muffins look amazing! I’d make this first.
I’ve been making these honey almond muffins that everyone is addicted to; this would make it SO much easier.
Honey Almond? That sounds really good! If you get a chance maybe you could email me the recipe sometime. thefoodcharlatan@gmail.com Thanks for commenting Margot!
These muffins look delicious! And, yes, I am completely SICK of the cold here in Indiana. We are CA transplants and find this cold no bueno. The giveaway is awesome; I have wanted to try the silicone products but have been scared I wouldn’t like them. I would make the raspberry muffins first. Such a pretty muffin that would look great Valentines morning. The kids would LOVE them!
Rebekah, I used to live in Indiana too! But I have to say…I’m glad I made it back to the homeland before this winter. It would kick my butt. I totally recommend the silicone bakeware-super easy clean up! More time for muffin stuffing. :)
I live in Indiana too and it is COLD here! Baking makes the snowed-in days pass much more pleasantly. :)
I used to live in Indiana Lynn! My husband went to grad school at IUPUI. I’ve never been so cold in my life! And this winter is way worse than anything I went through!
These silicone muffin pan and silicone baking cups look amazing! I am sure they make baking muffins, so much easier! It sounds like cleaning-up would be a breeze too! I love how the baking cups are reusable too what an awesome product. If I win the contest the first thing that popped in my mind to bake is the raspberry muffins, but I do not think I will be able to wait until February 3rd to make them! I am in the freezing cold temperatures in the midwest right now and a piece of Spring sounds perfect right now! I’ll definitely use the products to continue making a little piece of Spring in the midwest with these muffins. YUMMY!
Your recipe sounds amazing! I live in North Dakota so I am a wee-bit jealous that you are enjoying the sunny California weather. It’s been a long, cold winter and it’s not even close to being over yet. I have always wondered if the silicone bakeware worked and reading your blog has restored my confidence in the product. If I were to win this contest, I would bake our baby’s gender reveal cupcakes in them. It’s such an exciting time and I couldn’t think of a more perfect occasion to try out these amazing products!
Patricia, my husband is from Sidney MT, just across the border from North Dakota. We just spent Christmas there and I am not even kidding when I say that I went an entire week without leaving the house. Not one single time. I just stayed in the warm kitchen and baked :) But spring will come soon, I know it! In the meantime make some cupcakes :) PS Congrats on the baby!
I mean…these muffins look pretty good. All muffins call to me.
But if I’m being honest I’ll probably make your baked veggie cups if I win. I love those.
What I would bake first in this silicon bakeware set? These muffins! They look delicious! But of course I would try to paleo-fy them ;-)
I loooooove your site, always makes me so hungry. Thanks for all the time and effort you put in for us fellow foodies to drool over your recipes and photo’s :-)
Sjanett
I think I’d try chocolate chip oatmeal muffins first ;)
I would make my favorite honey cornbread muffins and these lemon glazed raspberry muffins (again).
I am going to make this raspberry muffin recipe. It looks soooo good!
I’d probably bake blueberry muffins
Can’t wait to try the Raspberry muffins! They look absolutely scrumptious!
Yum – I’ll bake this recipe for raspberry lemon muffins if I win! Your recipe combines my two most favs – lemon and raspberries! How could I go wrong? Thank you!
Chocolate muffins
I’d bake these! They look delicious