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–+ servings
Nine lemon raspberry muffins lined up on a wire rack.
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Lemon Raspberry Muffins

Packed with fresh raspberries and bright lemon, these lemon raspberry muffins are a bite of sunshine any time of year.
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 12 muffins

Ingredients

  • 2 teaspoons lemon zest
  • ½ cup granulated sugar
  • ¼ cup light brown sugar
  • 2 ¼ cups all-purpose flour
  • ¾ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • 1 large egg
  • ¼ cup fresh lemon juice
  • ¾ cup buttermilk
  • 6 tablespoons vegetable oil
  • 6 ounces fresh raspberries see notes if using frozen
  • Coarse sugar for topping
US Customary - Metric

Instructions

  • Preheat oven to 425°F. Line 12 standard muffin cups with paper liners or spray with nonstick cooking spray.
  • In a large bowl, add the lemon zest, granulated sugar and brown sugar. Mix the ingredients together with your fingertips until the sugar is moistened and fragrant.
  • To the sugar mixture, add the flour, baking soda and salt. In another bowl, combine the egg, lemon juice, buttermilk and oil. Create a small well in the dry ingredients, pouring the wet ingredients into the well and stirring just to combine. Gently fold in the raspberries.
  • Divide batter evenly into the prepared muffin wells. The wells will be very full. Sprinkle the tops with coarse sugar.
  • Bake at 425°F for 10 minutes. Leaving the oven door closed, set the oven temperature to 350°F and continue to bake for another 7-9 minutes, until the tops are golden and a toothpick inserted into the center comes out clean.
  • Let muffins cool in the pan for about 5 minutes before removing them to a wire rack to finish cooling.

Notes

  • My favorite coarse sugar for topping muffins and quick breads is Sugar in the Raw Turbinado Cane Sugar.
  • If using frozen raspberries, do not thaw them before adding them to the batter.
  • If your berries are on the larger size, you can halve them before adding them to the batter to more evenly distribute them throughout the muffins.
  • Store muffins in an airtight container at room temperature for 1-2 days or in the refrigerator for up to 4 days.
  • Substitutions:
    • You may substitute the vegetable oil for any neutral-flavored oil, such as avocado oil.
    • For a dairy-free version, make a buttermilk substitute using dairy-free milk.
    • For a vegan version, substitute the buttermilk as noted above and swap the egg for a flax egg (1 tablespoon ground flax + 3 tablespoons water, allow to thicken for 5 minutes).