Description
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
Scale
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
- Serving Size: 1 muffin
- Calories: 250kcal
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg