In search of a super moist and fluffy muffin filled with juicy raspberries and lemon flavor?! Look no further! These Lemon Raspberry Muffins have been tested and approved by the woman who taught me how to bake as a child! My grandma made this recipe with my little cousin and immediately made another batch to share with the rest of our family! If that doesn't convince you that you'll love them, you'll just have to taste them for yourself!
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What You Need to Make This Recipe
- Raspberries: you can use frozen berries, but I recommend using fresh ones!
- Lemon zest: grate the outside part of the lemon and lightly pack it in the teaspoon to measure.
- Unsalted butter & sugar: cream these together until they're light and airy for the most fluffy muffins!
- Eggs: necessary for the muffin's moist texture!
- Vanilla extract: a little extra flavor enhancement.
- Flour, salt, baking powder, baking soda: whisk these dry ingredients together for the muffin's structure.
- Kefir or buttermilk: I recommend using whole milk kefir or buttermilk and even trying lemon flavored kefir!
- Muffin tin: this recipe makes 12 regular sized muffins.
- Muffin liners: if you don't have parchment liners, spraying the pan with oil also works!
- Zester: you'll need this to grate the outer layer of the lemon!
When I first tested this recipe, I used lemon juice instead of zest. They tasted good, but the muffins were a bit too wet and didn't look or feel right. I think the lemon juice in addition to the kefir was a bit too acidic. This was corrected by substituting the juice for zest!
I originally made this recipe for Lifeway using their lemon whole milk kefir, but it's just as delicious with regular kefir or buttermilk! (This post isn't sponsored, these muffins were just so good I wanted to share them with you!) If you want a stronger citrus flavor, feel free to add a bit extra lemon zest. The muffins aren't like your typical bakery muffin. They're very soft with big raspberries in every bite, and they don't turn very brown from baking. So perfect for a quick breakfast or brunch in the summer! Or really, any time of year since you can make them with frozen raspberries too!
You don't need much more than your basic baking tools for this recipe. It's a very quick and simple recipe! You'll start by whisking together the dry ingredients and coating the raspberries in them. Then, cream together the wet ingredients (including the zest so the lemon flavor can be extracted throughout the butter & sugar). Finally, you'll alternately mix in the dry ingredients & kefir! Fill the muffin liners almost full, put them in the oven, and your kitchen will be smelling incredible within 20 minutes!
Looking for a cinnamony muffin recipe? I've got a Cinnamon Streusel Muffin recipe that's basically like sour cream coffee cake with cinnamon streusel layers. They're so good!
Tips & Storage
I highly recommend it as they might sink to the bottom if you don't. Coating them in the dry ingredients helps them stick in place while baking!
Yes, I have tested these with blueberries and they were amazing! My grandma also ran out of raspberries while making her second batch of these and subbed with chopped strawberries and said they were just as delicious!
Making your own buttermilk is super easy! It actually works great with this recipe because you'll get to use up the juice from the lemons you zested! All you have to do is add ½ tablespoon of lemon juice to ½ cup of whole milk.
I haven't tested them in my jumbo muffin pan yet, but I would think it'd be fine! I'd love to hear how they turn out if you try them this way.
I haven't tested them with gluten free ingredients, but please let me know if you do!
In an airtight container at room temperature for up to 1 week, or in the freezer for up to 1 month.
Did you try this recipe?
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The Best Lemon Raspberry Muffins
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1½ cups raspberries fresh or frozen*
- ½ cup (1 stick) unsalted butter room temperature
- ¾ cup granulated sugar
- 1½ teaspoons lemon zest slightly packed
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ½ cup whole milk kefir or buttermilk* room temperature
- Preheat oven to 375°F and line a 12-well pan with muffin liners.
- Whisk the flour, baking powder, baking soda and salt together in a medium bowl. Fold the raspberries in so that they're coated in the flour mixture.
- In a large bowl, cream together the butter and sugar until light and fluffy. Mix in the lemon zest, eggs and vanilla extract until combined.
- Alternately stir in the flour mixture and kefir (or buttermilk), ⅓ at a time. Scrape the sides and fold the batter until there are no flour streaks left.
- Fill muffin liners ¾ full and bake for 5 minutes. Then while keeping the oven closed, turn the temperature down to 350°F and bake for another 15-18 minutes. A toothpick inserted in the center should come out clean.
- Let the muffins cool in the pan for 5-10 minutes, then carefully remove them and let them cool on a wire rack.