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If you’re searching for a bright, delightful treat that balances zesty citrus with bursts of juicy berries, this Lemon Raspberry Muffins with Lemon Glaze Recipe is absolutely going to steal your heart. These muffins bring together the refreshing tang of lemon and the sweet-tart punch of raspberries, all topped with a glossy, lemony glaze that adds just the right touch of sweetness and shine. They’re moist, tender, and have that irresistible crumb that keeps you coming back for one more bite—perfect for breakfast, snack time, or even a light dessert that feels special yet simple.

Ingredients You’ll Need

A white bowl filled with frozen mixed red berries covered in frost sits in the foreground on a white marbled surface. Surrounding it are several small clear glass bowls containing white sugar, flour, cubed pale yellow butter, a small amount of salt, frothy white milk, and a clear liquid, likely oil. Two brown eggs and a bright yellow lemon are also placed on the surface, along with a tiny glass cup holding dark brown vanilla extract. The items are arranged neatly, showing a clear view of the ingredients used for baking. photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this recipe plays a starring role, making these muffins wonderfully fragrant, moist, and colorful. The combination of fresh lemon zest and tangy raspberries injects fresh flavor bright enough to wake up your senses, while staples like flour, butter, and buttermilk create that perfect tender crumb. Let’s dive into what you’ll need to bring this recipe to life.

All-purpose flour (360 g): The foundational base that provides structure and gives the muffins their light crumb.
Baking powder (14 g): Helps the muffins rise beautifully, keeping them fluffy and airy.
Salt (1 tsp): Balances the sweetness and enhances the overall flavor.
Granulated sugar (250 g): Sweetens the muffin and works with lemon zest to create a fragrant, aromatic batter.
Lemon zest (zest of 2 lemons): Adds bright citrus oils that fill your kitchen with a fresh lemon scent.
Unsalted butter (84 g, room temperature): Provides rich flavor and tenderness to the crumb.
Neutral oil (50 g): Keeps the muffins moist and soft for days.
Eggs (2, room temperature): Bind the batter and contribute to rise and texture.
Vanilla extract (1 tbsp): Adds warmth and depth that balances the tartness of the lemon and raspberries.
Buttermilk (170 g, room temperature): Brings tenderness and slight tang that complements the berries and lemon.
Frozen raspberries (320 g, tossed in 22 g flour): Bursts of juicy fruit that prevent sinking and distribute evenly in the muffins.
Turbinado sugar (for sprinkling): Provides a crunchy, caramelized topping for some delightful texture contrast.
Powdered sugar (113 g) & lemon juice (36 g): Combined into a shiny glaze that adds sweet-tart perfection on top.

How to Make Lemon Raspberry Muffins with Lemon Glaze Recipe

Step 1: Prep and Preheat

Start by heating your oven to 425 degrees Fahrenheit and lining two muffin pans with parchment liners, placing them in every other cup to ensure even baking and ease of removal later on. This small step makes a big difference in the final appearance and texture of your muffins.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, and salt. Setting these dry ingredients aside now means you can add them with confidence later, helping the batter come together perfectly without overmixing.

Step 3: Cream Sugar and Lemon Zest

Using a stand mixer fitted with the paddle attachment, rub the granulated sugar and lemon zest together until the sugar looks damp and smells intoxicatingly lemony. This infuses your sugar with the lemon oils, adding depth to every bite.

Step 4: Incorporate Butter, Oil, Eggs, and Vanilla

Add the softened butter to the lemon-sugar mixture and cream for about 2-3 minutes until light and fluffy — this step builds air into the batter. Then scrape the bowl, mix in the neutral oil, eggs, and vanilla extract until fully combined and smooth.

Step 5: Combine Dry Ingredients and Buttermilk

Add half of your dry ingredients to the wet mixture and mix just until combined to avoid overworking the batter. Pour in the buttermilk, which adds moisture and slight tanginess, then fold in the remaining dry ingredients gently.

Step 6: Prepare the Raspberries

Toss the frozen raspberries in the reserved 3 tablespoons of flour. This coating prevents the berries from sinking and bleeding too much into the batter, helping maintain beautiful pockets of raspberry vibrant color and flavor throughout each muffin.

Step 7: Fold Raspberries into Batter

Gently fold the floured raspberries into the batter, distributing them evenly but with care to keep the berries intact and the batter light.

Step 8: Portion and Bake

Divide the batter evenly among the 12 muffin cups, topping each with a generous sprinkle of turbinado sugar, which will create a satisfyingly crunchy finish after baking. Bake at 425 degrees for 5 minutes, then reduce heat to 375 degrees and continue baking for 15 to 18 minutes, until golden and a toothpick inserted comes out clean.

Step 9: Cool and Glaze

Allow the muffins to cool in the pan for a few minutes. Meanwhile, whisk together powdered sugar and lemon juice in a small bowl to create your luscious glaze. While muffins are still warm, dip each one into the glaze, then set on a wire rack to chill and let the glaze set into a shiny, tangy coating.

How to Serve Lemon Raspberry Muffins with Lemon Glaze Recipe

The image shows a close-up of two raspberry muffins on a white marbled surface, with one muffin torn open to reveal a soft, light golden inside dotted with bright red raspberry pieces. The top layer of the muffins is golden brown with a slightly glossy texture from a glaze and scattered deep red raspberry spots. Fresh, vibrant red raspberries are placed below the torn muffin, adding a pop of natural color. The muffins sit in a metal muffin tray, and the background includes a white cup with smooth edges, softly blurred out. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For an extra special touch, add a few fresh raspberries or a thin lemon slice on top after the glaze sets. A light dusting of additional lemon zest can lift the presentation and flavor even more, making them feel like an elegant treat.

Side Dishes

Pair these muffins with a dollop of whipped cream or a mild cream cheese spread for added richness, perfect alongside a cup of tea or freshly brewed coffee. Fresh fruit or a light yogurt also complements them beautifully for a balanced breakfast or snack plate.

Creative Ways to Present

If you’re bringing these muffins to a brunch or party, arrange them on a tiered cake stand with edible flowers like pansies or violets for a whimsical, inviting look. You can also serve them with little jars of lemon curd or raspberry jam on the side so guests can customize their experience.

Make Ahead and Storage

Storing Leftovers

Store leftover muffins in an airtight container at room temperature for up to 2 days to keep them soft and fresh. If your kitchen is warm, refrigeration will prolong freshness up to 4 days, though it might slightly firm up the crumb.

Freezing

These muffins freeze wonderfully! Wrap them individually in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to 3 months without losing flavor or texture.

Reheating

To enjoy muffins as if freshly baked, warm them in the microwave for 15 to 20 seconds or in a 350-degree Fahrenheit oven for 5 to 7 minutes. This helps revive that tender crumb and melts the glaze slightly for an indulgent bite.

FAQs

Can I use fresh raspberries instead of frozen?

Absolutely! Fresh raspberries will work well; just toss them in a bit of flour before folding into the batter to prevent sinking. Keep in mind fresh berries might release slightly more juice during baking.

Can I substitute another fruit for raspberries?

Yes! Blueberries, blackberries, or chopped strawberries can all make great alternatives, offering a different but equally delicious fruity burst within the lemony muffins.

What if I don’t have buttermilk?

No problem—simply make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes to curdle, then use in place of buttermilk to maintain the tender texture and tang of the muffins.

Can I prepare the batter the night before?

It’s best to bake these muffins right after mixing for optimal rise and texture. However, you can prepare the dry and wet ingredients separately the night before to save time in the morning.

Is the lemon glaze necessary?

The glaze adds a wonderful sweet and tangy finishing touch that sets these muffins apart, but if you prefer less sweetness, you can skip it or drizzle lightly according to taste.

Final Thoughts

There’s something truly magical about the way bright lemon and juicy raspberries come together in this Lemon Raspberry Muffins with Lemon Glaze Recipe. Whether you’re treating yourself or sharing with loved ones, these muffins deliver fresh flavor and comforting texture in every bite. Give them a try—you might just find a new favorite to bake again and again!

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