Oh my, I have been so excited to share this Raspberry Lemon Muffins recipe with you—You are going to LOVE these muffins! They are absolutely melt-in-your-mouth delicious! I like to pull this recipe out for special occasions this time of year. They are so good that people will think you must have picked them up at some fancy bakery:) The sweet raspberries and the tangy lemon glaze are like Springtime in your mouth! I think that these muffins would be the perfect addition to, or even a reason to have, a weekend brunch!
Happy Spring everyone! Enjoy these wonderful raspberry lemon muffins!
Other Spring Time Recipes to try:
Country Cake with Lemon Cream and Berries
For making the glaze this is the best lemon juicer tool I have found!
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Raspberry Lemon Muffins
Description
The sweet raspberries and the tangy lemon glaze are like Springtime in your mouth!
Ingredients
- 1 1/2 cups flour
- 1/2 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1 egg, lightly beaten
- 1/2 cup butter, melted
- 1/2 cup buttermilk (or you can substitute milk)
- 1 cup fresh or frozen raspberries
- 1 tsp grated lemon peel
Topping:
- 1/2 cup brown sugar
- 1/4 cup flour
- 1 tsp grated lemon peel
- 1 tsp ground cinnamon
- 2 Tbs butter, softened
Glaze:
- 1/2 cup powdered sugar
- 1 1/2 Tbs fresh lemon juice
Instructions
- Preheat oven to 350 degrees.
- Combine 1 1/2 cup flour, sugar, baking powder, salt, and 1/2 tsp cinnamon in a medium bowl.
- Make a well in the center of the dry ingredients and add the egg, melted butter, and buttermilk.
- Stir just until all ingredients are combined.
- Gently stir in the raspberries and 1 tsp lemon peel.
- Fill 12 paper-lined or greased muffin cups 3/4 full. Set aside.
- Combine, brown sugar, 1/4 flour, 1 tsp cinnamon and 1 tsp lemon peel.
- Cut in butter with pastry blender or use your fingers until crumbly.
- Sprinkle mixture over muffins. Bake 20-25 minutes or until lightly golden brown.
- Cool for 20 minutes and glaze with mixture of powdered sugar and lemon juice.
Recipe Source: slightly adapted from a recipe my friend Starlie gave me.
These muffins are so moist and flavorful!! Love them! And they are so pretty. Thx for the great recioe
These were FABULOUS!
I use your website all the time:) usually from my iPhone or iPad. I was wondering if you could create an APP? I’d even pay the .99cents or $1.99! ☺
Hi there. Just tried the recipe and it is DELICIOUS!! Thanks for and greetings from Portugal 🙂
I just made these and they were FABULOUS! Thanks for the great recipe. This is a 10/10!
Hi Mel. I’ve made these muffins twice now and am so in love with them. They are hands down the best muffin s ever!! I finally got around to posting them today, so thank you for sharing. I hope you and your family are enjoying your summer. Take care
I made these muffins last week cause they sounded amazing..and they were, I kept some for us and gave 1 1/2 doz away as gifts…I got rave reviews, One friend just has to have the recipe and the other one called it HEAVEN IN A MUFFIN!!
How many muffins does this recipe make?
I was looking for a muffin recipe to use of some fresh raspberries we had picked. I came across this one and just by looking at the picture, knew they would be delicious! My whole family agreed that they were the best muffins ever and tasted like they came from some fancy bakery! Thanks for our new favorite muffin recipe!!
Made these for dinner last night and loved them!!
Oh my,these look fabulous!
Starlie,
So good to hear from you my sweet friend!! I miss you too and think of you often when I whip of one of your many yummy recipes from our recipe group. That was so fun!! I love your idea about the huckleberries–I bet that would be yummy!
Nancy,
I am so sorry that I did not see this question sooner! Im not sure how I missed it–but yes you can toss them in frozen. I think it would be a mess if you defrosted them first. They would be so mushy and “bleed” a lot juice. Your muffins would probably still be tastey–but would be pink colored:)
What a great idea to use blueberries! Im not sure why I never thought of that. I bet that would be fantastic!!!
I’m glad you liked the Scones Deioris:) They are favorite of mine too!
these look so tasty! This might be a dumb question but if i’m using frozen raspberries, do i let them thaw first before throwing them in or just leave them frozen… or does it matter?
Hi Melanie! I just made these yesterday to welcome Spring. I miss our recipe group and I miss you! I make these every year on Easter Sunday as well. My family loves them. If anyone lives near a source for huckleberries these are an amazing substitution for the raspberries. Blueberries are good too.
I made these for my lil’ ones (and not so lil’ ones) and we voted. . .BeSt! MuFFiNS! EvA!!! Love them. I think I’ll make enough for a small army and put them in the freezer! Thanks! These would also be de-lish with blueberries.
The muffins look wonderful! Thanks for sharing 🙂
Those muffins look delicious and I’m sure they are.
I wanted to tell you that I made the Cherry Lemon Scones this past weekend — LOVE them. The comment was made “Did you make those?”
“Yes.” Wow, they look like they came from a bakery” LOVED that!
Those muffins do look amazing. I’m excited to try them!
Mel those muffins look and sound amazing!! I seriously can’t wait to try them! 🙂
This looks absolutely delicious!