I love how these muffins come together so easily, yet feel like something I’d pick up from a bakery case. The lemon zest rubbed into the sugar gives them an extra boost of citrus flavor, while the combination of butter and oil makes the texture soft and rich. Tossing the raspberries in flour helps keep them suspended throughout the muffins, so I get berry goodness in every bite. Whether I’m serving them warm with coffee or packing one for an afternoon snack, they’re always a hit.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Preheat and prep: I preheat my oven to 425°F and line a 12-cup muffin tin with paper liners or spray with baking spray.
Infuse the sugar: In a large bowl, I rub the lemon zest into the granulated sugar with my fingers until it turns pale yellow and smells fragrant. This step brings out maximum lemon flavor.
Mix dry ingredients: I add the flour, baking powder, baking soda, and salt to the sugar mixture and whisk everything together.
Combine wet ingredients: In a separate bowl, I whisk the eggs, milk, oil, melted butter, lemon juice, and vanilla until smooth.
Make the batter: I pour the wet ingredients into the dry ingredients and gently fold them together with a spatula or wooden spoon. I stop mixing as soon as the flour is incorporated—the batter should be thick and a little lumpy.
Fold in raspberries: I toss the raspberries with 1 tablespoon of flour (to prevent them from sinking) and fold them into the batter. Then I let the batter rest for 10–20 minutes to help it hydrate and rise better in the oven.
Fill the muffin cups: I divide the batter evenly into the muffin tin, filling each cup to the top for that sky-high rise. If I want a crunchy top, I sprinkle the muffins with coarse or turbinado sugar.
Bake: I bake the muffins at 425°F for 5 minutes, then (without opening the oven) reduce the temperature to 350°F and continue baking for 13–16 minutes, or until the tops are golden and a toothpick comes out clean.
Cool and serve: I let the muffins cool in the tin for 5 minutes before transferring them to a wire rack. I serve them warm or at room temperature.
Servings and Timing
This recipe makes 12 muffins and takes about 12 minutes to prep, 18–21 minutes to bake, and a few minutes to cool—ready in under 40 minutes from start to finish.
Variations
Blueberry lemon: I swap raspberries for fresh or frozen blueberries for a classic twist.
Almond twist: I add ½ teaspoon of almond extract for a more fragrant, nutty profile.
Glazed muffins: I mix powdered sweetener with lemon juice to drizzle a light lemon glaze over the cooled muffins.
Coconut flavor: I replace 1/4 cup of flour with shredded coconut for a summery variation.
Storage/Reheating
Room temperature: I store the muffins in an airtight container for up to 3 days. Fridge: For longer storage, I keep them in the fridge for up to 5 days. Freezer: I freeze the muffins individually wrapped for up to 2 months. I thaw them at room temperature or warm them in the microwave for about 20 seconds.
FAQs
Can I use frozen raspberries?
Yes. I don’t thaw them before adding, and I toss them in flour just like fresh ones to keep them from bleeding too much color into the batter.
Why do I start at 425°F?
The high heat in the beginning helps the muffins rise quickly and develop tall, domed tops. Then I reduce the heat so they bake evenly inside.
How do I avoid overmixing?
I stir just until I stop seeing streaks of flour. Overmixing creates tough, dense muffins instead of light, fluffy ones.
Can I make these muffins dairy-free?
Yes, I use a dairy-free milk (like almond milk) and swap the butter for a neutral oil or plant-based butter.
How do I know when they’re done?
I insert a toothpick into the center of a muffin—if it comes out clean or with just a few moist crumbs, they’re ready.
Conclusion
These Bakery-Style Raspberry Lemon Muffins are bright, tender, and full of berry-lemon flavor. They look impressive, taste like they came from a pastry shop, and come together easily in my own kitchen. Whether I’m baking for brunch, a picnic, or just because, these muffins are always a welcome treat.
