Move over, blueberry muffins! If you want an easy breakfast treat that’s guaranteed to impress, it’s time to grab a container of plump raspberries instead. I’d made blueberry muffins and strawberry muffins before, but it wasn’t until last year that I was introduced to raspberry muffins. I don’t bake with raspberries often, so a batch of these muffins always feels incredibly special. They’re light and tender, with a just-sweet-enough bright, lemon-y flavor and pockets of sweet-tart berries. A drizzle of lemon glaze at the end is technically optional, although I add it every time and highly recommend it.

Why you’ll love it

Key Ingredients in lemon raspberry muffins

Helpful swaps

Lemon Raspberry Muffins

Serves 12

For the muffins:

Paper muffin liners or cooking spray

8 tablespoons (1 stick) unsalted butter, melted and cooled

Finely grated zest of 2 medium lemons (about 2 tablespoons)

3/4 cup granulated sugar

1/2 teaspoon kosher salt

2 large eggs

1/2 cup whole or 2% milk

2 tablespoons freshly squeezed lemon juice

1 teaspoon lemon extract

1 tablespoon baking powder

1 3/4 cups all-purpose flour

1 1/2 cups fresh raspberries (about 6 ounces), plus more for topping

For the glaze (optional):

1/2 cup powdered sugar

1 tablespoon freshly squeezed lemon juice, plus more as needed

Make the muffins:

1. Heat the oven to 400 F. Line a standard 12-well muffin pan with paper liners or coat the wells with cooking spray.

2. Finely grate the zest of two medium lemons into a large bowl. Add 3/4 cup granulated sugar and rub the sugar and zest together with your fingertips until the sugar is moist and the mixture is fragrant, about 30 seconds.

3. Whisk in 1 stick melted and cooled unsalted butter and 1/2 teaspoon kosher salt. Whisk in 2 large eggs, 1/2 cup whole milk, 2 tablespoons lemon juice, and 1 teaspoon lemon extract until combined.

4. Sprinkle 1 tablespoon baking powder evenly over the top. Add 1 3/4 cups all-purpose flour and stir with a flexible spatula until mostly incorporated and some flour is still visible. Gently fold in 1 1/2 cups raspberries until just combined. Do not overmix. The batter will be thick.

5. Divide the batter between the muffin wells (scant 1/3 cup per well). Top with more raspberries if desired.

6. Bake until the muffins are golden-brown and a toothpick inserted into the center of a muffin comes out clean, 20 to 24 minutes. Let cool for 5 minutes. Transfer the muffins to a wire rack and let cool completely, about 30 minutes.

Make the glaze:

1. Whisk 1/2 cup powdered sugar and 1 tablespoon lemon juice together in a small bowl until smooth. If the glaze is too thick to drizzle, whisk in more lemon juice a few drops at a time as needed. Drizzle the glaze evenly over the muffins and let sit until set, about 15 minutes.

Recipe notes: The muffins will keep in an airtight container at room temperature for up to five days. They can also be frozen, then thawed at room temperature.

(Kelli Foster is a culinary producer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

©2026 Apartment Therapy. Distributed by Tribune Content AGency, LLC.