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Lemon Raspberry Muffins with Lemon Glaze Recipe

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4 from 10 reviews

These Lemon Raspberry Muffins are a delightful treat bursting with bright lemon flavor and juicy raspberries. Perfectly moist and topped with a tangy lemon glaze, they make a wonderful breakfast or snack that’s easy to prepare and sure to please.

  • Total Time: 30 minutes
  • Yield: 15 muffins

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt

Wet Ingredients

  • 2 large eggs, lightly beaten
  • 1 cup milk
  • 1 small lemon (juice and zest)
  • 1/2 cup vegetable or canola oil

Fruit

  • 1 1/2 cups raspberries (fresh or frozen)

For the Glaze

  • 1 cup powdered sugar
  • 2-3 Tablespoons fresh lemon juice

Instructions

  1. Preheat and Mix Wet Ingredients: Preheat your oven to 400°F (200°C). In a mixing bowl, combine the lightly beaten eggs, oil, and lemon zest. Pour the fresh lemon juice into the milk, let it sit for 1 minute to slightly curdle, then add this to the egg mixture. Mix everything together until well combined.
  2. Combine Dry Ingredients: In a separate large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Carefully fold the wet ingredients into the dry mixture without over-mixing, to ensure light and fluffy muffins.
  3. Add Raspberries: Gently fold the fresh or frozen raspberries into the batter, distributing them evenly without breaking them up too much.
  4. Fill Muffin Tin and Bake: Line a muffin tin with liners or grease with non-stick cooking spray. Fill each muffin cup about three-quarters full with batter. Bake at 400°F for 16 to 20 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  5. Make the Lemon Glaze: While the muffins are baking, whisk together the powdered sugar and 2 tablespoons of fresh lemon juice in a small bowl. Add more lemon juice if you prefer a thinner glaze.
  6. Glaze and Serve: Allow the muffins to cool slightly in the pan for a few minutes, then drizzle the lemon glaze over the top. Serve warm or at room temperature for the best flavor.

Notes

  • Use fresh or frozen raspberries depending on availability; if using frozen, do not thaw to avoid bleeding into the batter.
  • Be careful not to over-mix the batter to keep the muffins light and fluffy.
  • You can substitute milk with a non-dairy alternative such as almond or oat milk if desired.
  • Store muffins in an airtight container at room temperature for up to 2 days or freeze for longer storage.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipeteach.com/lemon-raspberry-muffins-with-lemon-glaze-recipe/