These glazed lemon raspberry muffins are a delightful combination of tangy lemon and sweet, juicy raspberries. They’re a perfect treat for any time of the day – breakfast, brunch, or afternoon snack. The muffin’s exterior is golden and slightly crisp, while the interior is soft and fluffy. When you take a bite, you’ll experience a burst of tartness from the fresh lemon zest and a sweet pop from the plump raspberries. These muffins are versatile and can be enjoyed on their own or paired with a cup of coffee or tea. Enjoy!

What you need for glazed lemon raspberry muffins + substitutions:

• Unsalted butter- You can use salted butter as well if that’s what you have! Just decrease the salt in the recipe to 1/2 tsp instead of 3/4 tsp. Also, room temperature butter is very important as it helps the muffins get the right consistency!
• Granulated sugar- A classic in any recipe. You can use white sugar, cane sugar, whatever you prefer. I haven’t tested coconut sugar.
• Egg- The egg helps bind the recipe and really help give it taste and texture. Make sure these are room temperature as well (on the counter for at least an hour) to help the recipe bind together better. I don’t know if flax eggs would work as an alternative.
• Vanilla extract- No baked good recipe is complete without vanilla extract in my opinion. It’s key!
• Lemon juice- They ARE lemon muffins so of course lemon juice is key!
• Lemon zest- This is what REALLY gives that bright lemon flavor. The zest makes the muffins so vibrant and flavorful!
• All-purpose flour– I typically bake with all-purpose flour. Almond and coconut flour do not have the same measurements so they will not work in this recipe. However, gluten-free 1:1 all-purpose flour should work just fine. Make sure to find one with xantham gum, I love Bob’s Red Mill, but any should do.
• Sour Cream- This is what gives the muffins the soft moist texture. You can also substitute with greek yogurt or with whole milk but the sour cream will definitely lend the best texture.
• Raspberries– You can use fresh or frozen raspberries. Both work just fine!
• Sea salt- Salt is key in a baked good, because it really helps to bring out the flavor!
• Baking powder- Helps to inflate the cookies!
• Baking soda- Helps to produce a light and fluffy and perfectly cooked cookie.

 If you love these, you may also love:

• Fluffy Lemon Poppyseed Cookies with Cream Cheese Frosting
• Sprinkle Sugar Cookie Skillet
• The Best Blueberry Crisp

Alright friends let’s get to making this recipe! Enjoy!

Print Recipe

5 from 1 vote

Glazed Lemon Raspberry Muffins

These glazed lemon raspberry muffins are a delightful combination of tangy lemon and sweet, juicy raspberries. They're a perfect treat for any time of the day – breakfast, brunch, or afternoon snack. The muffin's exterior is golden and slightly crisp, while the interior is soft and fluffy. When you take a bite, you'll experience a burst of tartness from the fresh lemon zest and a sweet pop from the plump raspberries. These muffins are versatile and can be enjoyed on their own or paired with a cup of coffee or tea. Enjoy!

Course: Dessert

Keyword: dessert, easy dessert, kid friendly, lemon, muffins, raspberry, spring

Ingredients

For the Muffins:

• ¼ cup unsalted butter
• ½ cup granulated sugar
• 1 egg
• ½ tsp vanilla extract
• 1 tbsp lemon juice
• zest of 1 lemon
• ½ cup sour cream or greek yogurt
• 1 cup all-purpose flour
• ¼ tsp sea salt
• ½ tsp baking powder
• ½ tsp baking soda
• ½ cup raspberries

For the Glaze:

• ¼ cup powdered sugar
• 1-2 tsp whole milk

Instructions

• Preheat your oven to 425°F and line a muffin tin with paper liners or grease them really well with oil or butter.
• In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set the dry ingredients aside.
• In a separate large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg.
• Next add in the sour cream and lemon juice. Mix. Pour in the dry ingredients and mix until incorporated.
• Fold in the lemon zest and raspberries gently. Be careful not to overmix, or the raspberries may break and color the batter.
• Scoop the batter into the muffin tin, filling each liner about 3/4 full.
• Bake for 5 minutes and then turn the oven down to 350°F and bake for an additional 18-20 minutes until a toothpick inserted into the center of a muffin comes out clean.
• Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
• Meanwhile make the glaze. To avoid clumps in your glaze, sift the powdered sugar. Add in 1 tsp of milk at a time until you reach your desired consistency of glaze.
• Once the muffins are cooled, top with the glaze and serve. Enjoy!

Notes

For Storing: Store the leftover in an airtight container on the counter for the full day and then keep any leftovers in the fridge for 3-4 days.