Lemon Raspberry Muffins

lemon raspberry muffin recipeThis week has been crazy. I did not realize how busy the end of the school year is. So far this week we have had 2 birthday parties, Kindergarten graduation, a dinner party, and 3 more parties before the weekend is over. But it is worth all of the craziness, because Will is having a good time and I cannot believe that he is headed to first grade. Grades with a number in front of them seem real to me now. Not that Kindergarten wasn’t real, but he went to Kindergarten a baby and the other night he read ME a story. All thanks to this lady. As much as I love the structure of the school year, I am looking forward to care-free days with no schedules and homework. As I type this, it is almost 9am and we are all in our jammies and my children are hanging out playing on the floor next to me. We are headed to meet some friends at the splash park and we will see where the rest of the day takes us. You just can’t do that during school.

Back to your regularly scheduled programming…

The other day when I was making my blueberry muffins, I thought that I would play around with the basic batter recipe and make another flavor. Here is Northern California we have cafes called La Bou that have these really delicious lemon raspberry muffins. They are filled with raspberries and have a crunchy, sugary top. They are good, and I do really like them, but I knew that I could improve on them and I think that this version is just about perfect. The La Bou muffin needed more lemon flavor. I want to know that there is lemon in my muffin not just believe what it says in the muffin title. These are super quick to put together and I am sure that you could use frozen raspberries as well. I am pretty sure that I am now obsessed with muffin making. They are so fast and easy. I think that these would be great with peaches and blueberries, strawberries, blackberries, the possibilities are endless.

lemon raspberry muffin recipe6 Tablespoons unsalted butter
1/3 cup whole milk
1 large egg
1 large egg yolk
2 teaspoons lemon juice
3/4 teaspoon vanilla
1 1/2 cups flour
3/4 cup sugar
zest of one lemon
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 pint raspberries
sanding sugar (or regular sugar to sprinkle on top)

lemon raspberry muffin recipeIn one bowl, whisk together the dry ingredients. In another whisk together the wet ingredients.

lemon raspberry muffin recipeAdd the wet to the dry and mix until the batter just comes together. It can be lumpy. The more you mix the batter, the less tender the muffin will be.

lemon raspberry muffin recipeFold in the gorgeous fresh red raspberries.

lemon raspberry muffin recipePut the batter in a lined muffin tin. Can you tell how much I love these fancy liners? I sourced them for you on my blueberry muffin post in the comments section.

lemon raspberry muffin recipeSprinkle the tops of the muffins generously with the sanding sugar. Bake in a preheated 375 degree oven for 18 to 20 minutes or until a toothpick comes out clean.

lemon raspberry muffin recipeLook at the crunchy top. I wish that I had some of these little babies right now.

lemon raspberry muffin recipeLook at all of the gorgeous raspberries. I need to make these again ASAP. I may never need to go to La Bou ever again.

berry crumb muffins with lemon glaze

Lemon Raspberry Muffins

Yield: 12 muffins
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes

Lemon Raspberry Muffins with Crumb Top and Lemon Glaze - a fresh and light lemon raspberry muffin.

Ingredients

  • 6 Tablespoons unsalted butter
  • 1/3 cup whole milk
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons lemon juice
  • 3/4 teaspoon vanilla
  • 1 1/2 cups flour
  • 3/4 cup sugar
  • zest of one lemon
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 pint raspberries
  • sanding sugar (or regular sugar to sprinkle on top)

Instructions

  1. In one bowl, whisk together the dry ingredients. In another whisk together the wet ingredients.
  2. Add the wet to the dry and mix until the batter just comes together. It can be lumpy. The more you mix the batter, the less tender the muffin will be.
  3. Fold in the gorgeous fresh red raspberries.
  4. Put the batter in a lined muffin tin.
  5. Sprinkle the tops of the muffins generously with the sanding sugar. Bake in a preheated 375-degree oven for 18 to 20 minutes or until a toothpick comes out clean.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 195Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 62mgSodium: 210mgCarbohydrates: 29gFiber: 2gSugar: 15gProtein: 4g

All information and tools presented and written within this site are intended for informational purposes only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Oh hey there!

Well, hello there! I’m Bree Hester, the Boston-based blogger and food photographer here at Baked Bree. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next family adventure.

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New York Crumb Cake

This Post Has 13 Comments

  1. Cristina

    These muffins look scrumptious! I love the crunchy top idea. Photos are just great 🙂

    1. bakedbree

      thank you!

  2. Shannon

    Oh, I made these last night and am in love with them. They’re declicious! And sooooo good. I honestly think I might serve them with ice cream and call them cupcakes. Thanks for another great recipe.

    1. bakedbree

      I am so glad that you liked them. I call them muffins so that I don’t feel so bad about eating cupcakes for breakfast!

  3. Rosemary

    Hello! I came across this site when I was searching for a recipe for lemon raspberry muffin recipes! I had just gone berry picking and while I made a pie out of all the blueberries I had, I didn’t quite know what I was going to do with my pint of gorgeous red raspberries. The muffins turned out to taste exactly as I’d hoped and they looked so beautiful, I had to take photos to show all of my friends, haha.

    Thank you so much!!

    1. bakedbree

      You are so welcome! I am glad to hear that you liked them.

  4. Desdemona

    Moved to the East Coast and I’m dying for familiar Sac foods!! Going to try your recipe! Thanks

    1. bakedbree

      I know the feeling.

  5. Josey

    I tried this and it came out real doughy … what am I doing wrong???

    1. bakedbree

      Maybe underbaked?

  6. CONNIE

    You don’t know how beyond over the moon happy I was s I to find this recipe! I absolutely are lare myove these muffins. Dark chocolate is my #1 for s my 2n my d et tooth fix and theese are #2. Plus they are low fat. I am retired but when I did work in my unit, we would take turns bringing in food for our weekly morning meetings, most people would just get donuts, I would bring assorted pastries from La Boy. The L.R. muffins quickly became the favorite and soon we were making a weekly order for them. I can’t wait to make them, it will be today. Thank you, thank you, thank you…Connie

    1. bakedbree

      I glad that you found a recipe for them! It has been a long time since I had one, I could go for one right now.

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