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Easy Raspberry Lemon Muffins

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These Easy Raspberry Lemon Muffins are a perfect balance of tart lemon and sweet raspberries, with a zesty lemon glaze on top. Soft, fluffy, and bursting with flavor, they make a delightful breakfast or snack!

Ingredients

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For the Muffins:

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1/2 cup plain yogurt or sour cream
  • 1/2 cup whole milk
  • 1 tbsp lemon zest
  • 2 tbsp freshly squeezed lemon juice
  • 1 tsp vanilla extract
  • 1 cup fresh or frozen raspberries (do not thaw if frozen)

For the Lemon Glaze:

  • 1 cup confectioners’ sugar
  • 2–3 tbsp freshly squeezed lemon juice
  • 1/2 tsp lemon zest

Instructions

  • Preheat Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease with cooking spray.
  • Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
  • Combine Wet Ingredients: In a large bowl, whisk together the melted butter, eggs, yogurt, milk, lemon zest, lemon juice, and vanilla extract until smooth.
  • Mix the Batter: Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix. Gently fold in the raspberries.
  • Fill Muffin Tins: Divide the batter evenly among the muffin cups, filling each about 2/3 full.
  • Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
  • Make the Glaze: In a small bowl, whisk together the confectioners’ sugar, lemon juice, and lemon zest until smooth. Adjust the consistency with more sugar or juice as needed.
  • Glaze the Muffins: Once the muffins are completely cool, drizzle the lemon glaze over the tops.
  • Serve and Enjoy: Let the glaze set for a few minutes, then serve these muffins with a cup of tea or coffee!

Notes

  • If using frozen raspberries, don’t thaw them before adding to the batter to prevent them from bleeding into the muffins.
  • For an extra burst of lemon, add more zest to the glaze.
  • These muffins can be stored in an airtight container for up to 3 days.

Nutrition

Find it online: https://deliceflash.com/easy-raspberry-lemon-muffins/