Sweet, tangy and bursting with flavor, these lemon raspberry muffins are a refreshing twist on the classic lemon poppy seed combination. This recipe is simple to make and makes perfectly domed tops and soft, crumbly interiors you find in bakery cases.
If there’s anything I’ve learned about myself through baking, it’s that I’m always looking for ways to enhance my recipes and add some of my favorite flavors to more treats. Take Nutella for instance. I’ve added it to banana bread, brownies, and even babka.
Lemon poppy seed muffins are a classic combination, but I wanted to add in one of my favorite fruits: raspberries. The addition of raspberries takes these lemon raspberry muffins to new heights. The already moist and zesty muffins now burst with raspberry flavor in every bite. The muffins have a slight crunch from the poppy seeds to balance out the soft and fluffy crumb.
This one-bowl lemon raspberry muffin recipe is perfect for a last-minute brunch and great to make with children. It’s become a year-round favorite for my family, which is great because you can use both fresh and frozen raspberries in the lemon muffin.
How to Make Lemon Raspberry Muffins
Once you’ve preheated your oven and prepared your muffin tin, you’ll start by making lemon sugar. You do this by whisking together the sugar and lemon zest, until it smells fragrant. Doing this first brings out the oils in the lemon zest, giving the muffins a bright, lemony flavor.
Add the flour, poppy seeds (if using), and other dry ingredients. In another bowl, whisk together the liquid ingredients until combined. Doing this separately helps ensure less mixing in the overall muffin batter.
Pour the egg mixture into the flour, stirring just until combined. Gently fold In the raspberries, being careful not to mash them, until evenly distributed. Divide the batter between the muffin cups and bake for 15-20 minutes, until a toothpick inserted inside comes out clean. Cool for a few minutes in the pan, before transferring to a wire rack to cool completely.
Some Baking Tips
- Do not overmix the batter. Your batter may look lumpy, but that’s normal and will lead to soft, tender muffins.
- Muffin tins vary, so be sure to fill your muffin cups no more than ¾ full with batter.
- Muffins are best the same day they are made, but can be frozen for up to 2 months and thawed in the fridge overnight.
Other raspberry recipes:
- Raspberry White Chocolate Muffins
- Raspberry Clafoutis
- Raspberry Crumb Cake
- Raspberry White Chocolate Brownies (Blondies)
- 3/4 cup (150g) granulated sugar
- 2 teaspoons lemon zest
- 1 3/4 cups (245g) all-purpose flour
- 2 tablespoons poppy seeds , optional
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 3/4 cup (180 ml) plain yogurt
- 6 tablespoons (85g) unsalted butter , melted and slightly cooled
- 1/4 cup (60 ml) fresh lemon juice
- 1 cup fresh or unthawed frozen raspberries
- Preheat oven to 375ºF/190ºC degrees. Spray 12 muffin cups with nonstick cooking spray or line with cupcake liners. Set aside.
In a large bowl whisk together sugar and lemon zest. This step helps to bring out the lemon flavor. Add flour, poppy seeds (if using), baking powder, baking soda, and salt, and whisk until combined. Set aside. In a medium bowl, whisk together eggs, yogurt, melted butter, and lemon juice until combined and smooth. Pour the egg mixture into the flour mixture and stir with a wooden spoon or a rubber spatula just until combined. Fold in raspberries gently, being careful not to mash.
- Divide batter evenly between muffin cups. Bake for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove from oven. Allow to cool 5 minutes in pan, then gently transfer to a wire rack to cool completely.
- Muffins are best the same day they are made, but can be kept in an airtight container, at room temperature or in the fridge, for up to 3 days.