These muffins are the perfect spring bake! They are soft and fluffy muffins with sweet raspberries and tangy lemon flavour bursting in every bite. Extra white sugar is sprinkled on top before baking for that bakery-style crisp top!
When I said I was diving in with the fruit bakes this spring I wasn't kidding! We are going full force over here and today's recipe is my favourite so far this year.
The combo of sweet raspberries and tangy lemon is SO good. Before baking, the muffins are sprinkled with a bit of extra white sugar. This gives them that crisp muffin top we all love!
For more muffin recipes, try Easy Carrot Muffins, One Banana Muffins, and Applesauce Muffins.
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Why this recipe works
- Lemon and raspberry – Light and fruity flavours with tangy lemon bursting in every bite!
- Easy to make – Comes together with just a few simple steps! No wait time either.
- Soft and fluffy – These muffins rise beautifully in the oven!
Ingredients Notes
Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!
- Buttermilk – Buttermilk is an important ingredient in these muffins. The acid in the buttermilk works with the leavening agents to give a fluffier crumb and more of a rise. To make buttermilk, stir 1 cup of room temperature milk with 1 tbsp of lemon juice or vinegar. Allow to sit on your counter for at least 10 minutes to activate before using.
- Eggs – Make sure they’re at room temperature before beginning.
- Flour – All-purpose flour is used in this recipe.
- Lemon – Both lemon zest and lemon juice are used in this recipe.
- Oil – I used a flavourless oil. You can also use melted butter.
- Raspberries – Make sure to use fresh bright red raspberries.
Step by step instructions
Here is how to make and bake these Lemon Raspberry Muffins. You will need a 12 muffin tin, muffin liners, 3 mixing bowls, a spatula, and a whisk.
Step 1 – Prep. Line the muffin tin with 12 liners and set aside.
Step 2 – Mix dry ingredients. In a medium-sized bowl, add in the dry ingredients. Mix together and set aside.
Step 3 – Mix lemon zest and white sugar. In a large bowl, add white sugar and lemon zest. Combine them together by rubbing them between your fingers, releasing the lemon oils. You will smell the lemon in the air. Do this for 1-2 minutes.
Step 4 – Add wet ingredients. Into the large bowl with the lemon sugar mixture, add the wet ingredients; oil, lemon juice, egg, yolk, vanilla, and buttermilk. Whisk until well combined.
Step 5 – Add in dry ingredients. Mix together the dry and wet ingredients to form a soft muffin batter.
Step 6 – Add raspberries. Mix the raspberries in 1-2 tsps of flour before adding them into the mixing bowl. This will help prevent them from sinking. Then mix them into the bowl.
Step 7 – Scoop. Evenly divide the batter between the liners. Sprinkle white sugar and extra berries on top (optional).
Step 8 – Bake. Bake the muffins at 425°F for 5 minutes, then turn down to 375°F and bake for 15-17 minutes. The muffins are ready when a toothpick inserted comes out clean.
These muffins are best served fresh or next day. They stay fresh at room temperature for a couple days, or in the refrigerator in an airtight container for up to 1 week!
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Make sure to add some extra white sugar on top before baking! This will give you a delicious crisp sugary muffin top we all love.
- Do not over-mix! A big reason muffins don’t rise is because the batter gets over-mixed.
- Use fresh, not frozen. Make sure to use fresh raspberries!
FAQ
Do I have to add raspberries?
No! You can use any type of berry, or leave them out completely.
Why do you do 2 temperatures?
The first temperature is a short-term high temperature. The goal here is that the muffins grow tall fast within the first 5 minutes to get that muffin dome.
Then, once you lower it down, it continues to bake inside.
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PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Lemon Raspberry Muffins
Ingredients
- 1/2 cup butter melted and cooled
- 3 tbsp oil
- 1 egg room temperature
- 1 egg yolk room temperature
- 3 tbsp lemon juice
- zest of 1 large lemon
- 1 cup buttermilk* room temperature
- 1 tbsp vanilla
- 1 cup white sugar
- 2 1/2 cups all-purpose flour plus extra for dusting
- 3 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp cornstarch
- 1 1/2 cups fresh raspberries plus extra for topping
Instructions
- Line a 12 tin muffin liner with 12 liners or 2 liners with 6 muffin tins in each (Your preference) and set aside. Melt the butter and prepare to measure the rest of your ingredients as it cools.1/2 cup butter
- In a medium-sized bowl, add the dry ingredients. Mix together and set aside.2 1/2 cups all-purpose flour, 3 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt, 1 tbsp cornstarch
- In a large bowl (this is the bowl you'll be using for the entire bake so make sure it is large!), add the white sugar and lemon zest. Using your fingers, rub them together for 2 minutes. This is going to release the lemon oils and fragrance.1 cup white sugar, zest of 1 large lemon
- Add in lemon juice, oil, butter, buttermilk, egg, egg yolk, and vanilla. Whisk until well combined. It's okay if it is clumpy.3 tbsp oil, 1 egg, 1 egg yolk, 3 tbsp lemon juice, 1 cup buttermilk*, 1 tbsp vanilla, 1/2 cup butter
- Add in the dry ingredients and using a spatula, slowly fold until a soft muffin batter forms. Mix until JUST combined.
- In the bowl with the raspberries, add 1-2 tsps of flour and gently toss around until evenly coated. The light coating of flour will absorb any extra liquid it may have before adding it into the mixing bowl.1 1/2 cups fresh raspberries
- Add the raspberries and mix in a few times.
- Evenly divide the batter between the muffin liners.
- Add 2-3 extra raspberries on top of each muffin. Sprinkle extra white sugar on top too. This will give you that nice muffin top 'crunch' that we all love on top of the muffins.
- Bake the muffins at 425°F for 5 minutes, then turn down to 375°F and bake for an additional 15-17 minutes. The muffins are ready when they bounce back at touch or a toothpick inserted comes out clean.
- Enjoy!!
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