These One-Bowl Lemon Muffins Are so Easy, I Make a Batch Weekly

These muffins are light and tender, with a just-sweet-enough bright, lemon-y flavor and pockets of sweet-tart berries.

The lemon and raspberry flavors totally shine through. Alex Lepe/TCA

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

• The lemon and raspberry flavors shine. These muffins really deliver on lemon flavor. Each bite is packed with a bright, sweet, tart fruity taste.
• They feel fancy but couldn’t be easier. You only need a basic list of ingredients, and the muffins come together in four simple steps, with no mixer required.

Key Ingredients in Lemon Raspberry Muffins

• Butter: Using unsalted butter for the fat ensures these muffins are soft, tender, and super flavorful.
• Lemon: A mix of lemon zest, lemon juice, and lemon extract really packs each bite with a sunny lemon flavor.
• Raspberries: Look for a container of raspberries that are firm and free of any mushy berries.

Helpful Swaps

• An equal amount of vanilla extract can be used as a substitute for lemon extract. You’ll still get a nice lemon flavor; it’ll just be a little more subtle.
• An equal amount of frozen raspberries (not thawed) can be substituted for fresh. Plan to bake for an extra two to three minutes.

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 percent 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: