If you’re looking for a delightful treat that’s perfect for breakfast, brunch, or even as a sweet snack, you’ve got to try these lemon raspberry muffins with glaze.
They’re fluffy, moist, and loaded with sweetly tart fruity flavor.
I can’t wait to share these with my friends over coffee later. They’re just the thing for lazy weekend mornings or as a little pick-me-up during the week.
Why You’ll Love These Lemon Raspberry Muffins with Glaze
Mouthwatering Taste: The tender crumb of the muffin, punctuated by juicy raspberries and topped with a zippy lemon glaze, is enough to make your mouth water.
Eye-Catching Presentation: The vibrant colors of the raspberries and the glossy lemon glaze make these muffins visually appealing. They’ll stand out on any brunch table.
Make Ahead: Not only do these muffins hold well at room temp or in the fridge, but they also freeze really well. So you can make double and keep some for later.
Ingredients
- All-Purpose Flour: Provides the structure for these moist and tender muffins.
- Granulated Sugar: Adds sweetness and helps create a tender crumb.
- Baking Powder & Baking Soda: Ensures the muffins rise beautifully with a light and fluffy texture.
- Salt: Enhances the flavors and balances the sweetness.
- Large Eggs: Bind the ingredients together and add richness.
- Milk: Adds moisture and contributes to the soft texture.
- Sour Cream: Makes the muffins extra moist and adds a slight tang.
- Vegetable Oil: Keeps the muffins moist and tender.
- Lemon: Adds a fresh, citrusy flavor that pairs perfectly with the raspberries.
- Raspberries: Provide bursts of juicy, sweet-tart flavor throughout. Use fresh or frozen, but don’t thaw frozen berries. Just add them right to the batter.
- Lemon Glaze: A simple mix of powdered sugar and lemon juice.
How to Make Lemon Raspberry Muffins with Glaze
What I love about these raspberry lemon-glazed muffins is how the bright, citrusy notes of lemon perfectly complement the sweet, slightly tart raspberries.
The muffin itself is soft, fluffy, and moist, providing the ideal canvas for these incredible flavors to shine through.
And let’s not forget about that luscious lemon glaze drizzled on top – it adds an extra layer of zesty goodness that takes them to a whole new level of deliciousness.
Yet somehow, they’re a breeze to make!
1. PREP. Preheat the oven to 425°F (220°C) and fill a 12-cup muffin tin with paper liners.
2. MIX DRY. In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt.
3. MIX WET. In a separate bowl, combine the eggs, milk, sour cream, oil, lemon zest, and lemon juice.
4. COMBINE. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the raspberries.
5. BAKE. Divide the muffin batter between the liners. Bake for 5 minutes, then reduce heat to 350°F (175°C) and bake for another 15-18 minutes.
6. COOL. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
7. GLAZE. In a small bowl, whisk the powdered sugar and 2 tablespoons of lemon juice until smooth. Adjust with more lemon juice if needed.
8. DRIZZLE. When the muffins are cool, drizzle them with the lemon glaze. Serve and enjoy!
Tips For the Best Lemon Raspberry Muffins with Glaze
These muffins are so soft and tender, you really don’t need any glaze.
And I love how the bright pops of red from the berries peek through the golden muffin tops – it’s like edible art!
Just be sure to check out these tips before you start.
- Zest first. It’s much easier to zest the whole lemon and then juice it. Remember: only get the yellow peel and not the white pith underneath.
- Use room temperature ingredients. Take everything out of the fridge 20-30 minutes before you start to make mixing easier.
- Measure properly. Too much flour is the most common reason behind dense muffins. So, either spoon and level the flour into measuring cups, or weight it for better accuracy.
- Gentle mixing. Combine the wet and dry ingredients with a spatula by hand to avoid overmixing, which can lead to tough muffins.
- Coat the raspberries. Toss the raspberries with a small amount of flour before adding them to the batter to prevent them from sinking to the bottom.
- Bake right away. The raspberries will start to bleed into the batter, which can turn blue/gray if left too long. So, only fold the fruit into the batter when you know you’re ready to bake.
- Cool completely. Allow the muffins to cool completely before glazing to prevent the glaze from melting and running off the muffins.
- Optional mix-ins. Add 1/2 cup of white chocolate chips, shredded coconut, or chopped nuts for extra flavor and texture. You can also top them with streusel! Check out these coffee cake muffins for the recipe.
How to Store
Who says you can’t have a bit of sunshine, even on a cloudy day?
These glazed lemon raspberry muffins are proof that sometimes the simplest pleasures are the sweetest!
And since they store so well, you can have some on hand at all times!
To Store: Place the cooled muffins in an airtight container and refrigerate for up to 5 days. Ensure the glaze is fully set before storing to prevent sticking.
To Freeze: Wrap each muffin (without glaze) individually in plastic wrap and place them in a freezer-safe bag. Freeze for up to 3 months and thaw at room temperature before serving with fresh glaze.
To Reheat: Warm the muffins in a preheated oven at 350°F for 5-7 minutes. Alternatively, microwave each muffin for 15-20 seconds.
More Muffin Recipes You’ll Love
Red Velvet Muffins
White Chocolate Chip Muffins
Banana Blueberry Muffins
Apple Cider Donut Muffins
Lemon Raspberry Muffins with Glaze
12
servings10
minutes20
minutes302
kcalThese lemon raspberry muffins are fluffy, moist, and loaded with sweetly tart fruity flavor. They’re ideal for breakfast, brunch, or as an afternoon snack.
Ingredients
- For the Muffins:
2 cups (240g) all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, lightly beaten
1/2 cup milk
1/4 cup sour cream
1/2 cup vegetable oil
1 small lemon, zested and juiced
1 1/2 cups fresh or frozen raspberries (do not thaw)
- For the Glaze:
1 cup powdered sugar
2-3 tablespoons fresh lemon juice
Instructions
- Preheat the oven to 425°F (220°C) and fill a 12-cup muffin tin with paper liners.
- Make the muffins: In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine the eggs, milk, sour cream, oil, lemon zest, and lemon juice.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. Gently fold in the raspberries.
- Divide the muffin batter between the liners, filling each about 3/4 full.
- Bake for 5 minutes, then reduce the heat to 350°F (175°C) and bake for another 15-18 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- Make the glaze: In a small bowl, whisk the powdered sugar and 2 tablespoons of lemon juice until smooth. Add more lemon juice if needed to achieve the desired consistency.
- When the muffins are cool, drizzle them with the lemon glaze. Serve and enjoy!
Notes
- Measure properly. Too much flour is the most common reason behind dense muffins. So, either spoon and level the flour into measuring cups, or weight it for better accuracy.
- Gentle mixing. Combine the wet and dry ingredients with a spatula by hand to avoid overmixing.
