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.
