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 Bakery Style Chocolate Chip Muffins, Lemon Blueberry Muffins, and Bakery Style Strawberry 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 milk with 1 tbsp of lemon juice or vinegar. Allow to sit on your counter for at least 10 minutes 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, and not frozen. Frozen berries hold a lot more liquid, therefore making the batter runnier and affecting the entire bake.
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 liners with 12 liners and set aside. If you need a recommendation, this is my favourite tin.
Step 2 – Mix dry ingredients. In a medium-sized bowl, add in flour, baking soda, baking powder, cornstarch, and salt. Mix together and set aside.
Step 3 – Mix lemon zest and white sugar. In a large bowl, add white sugar and lemon zest. Using your fingers, combine them to release all of the lemon oils and fragrances. Do this for 2 minutes and set aside.
Step 4 – Add wet ingredients. Into the large bowl with the lemon sugar mixture, add oil, egg, egg yolk, lemon juice, vanilla, and buttermilk. Whisk until well combined.
Step 5 – Add in dry ingredients. Pour the dry ingredients into the wet and using a spatula, gently fold to create a soft muffin batter.
Step 6 – Add raspberries. Gently toss the raspberries in 1-2 tsps of flour before adding them into the mixing bowl. This will help absorb any liquid they may have from washing. Then add into the bowl and mix in a few times.
Step 7 – Scoop. Evenly divide the batter between 12 liners, they should be almost or all the way full. Using a cookie scooper helps big time to minimize the mess. Sprinkle white sugar and extra berries on top.
Step 8 – Bake. 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.
These muffins stay fresh covered at room temperature for a few 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
- Use a gram scale. I cannot emphasize this enough! It is the most accurate way of measuring your ingredients in the kitchen. This is one of my favourites.
- 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 or turn out tough is because the batter is over-mixed. Once you see no flour streaks, stop mixing.
- Use fresh, not frozen. Make sure to use fresh raspberries!
FAQ
Do I have to add raspberries?
No! Feel free to leave them out or add another berry in like blueberries, strawberries, or blackberries.
Why do you do 2 temperatures?
The first temperature is a short-term high temperature. The goal here is that the heat is so hot it activates the leavening agents so the muffins grow tall quickly within the first 5 minutes and you get that muffin dome.
Then, once you lower it down, it continues to bake inside.
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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 flour, baking powder, baking soda, cornstarch, and salt. 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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