These raspberry muffins are no mixer lemon raspberry muffins. They use frozen (you can also use fresh berries) raspberries. They have a strong raspberry flavor balanced with tart lemon flavor in these soft and moist muffins. Each bite contains pockets of raspberry throughout.
These raspberry muffins are a quick breakfast and the best way to start your day. Lemon and raspberry are a perfect combination and give these muffins a delightful flavor. These moist raspberry muffins will give you a little bit of joy along with your morning cup of coffee.
Why This Recipe Works
- Easy recipe- This recipe doesn't even require a mixer. These are simple enough for even a first time muffin baker who wants easy muffins.
- Soft texture- This recipe make the most tender and moist muffin! No dry crumbly muffins here.
- Raspberry and lemon- The balance of raspberry and lemon make for a fun way to start your day with fruity muffins.
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Sour cream- Use full fat sour cream or greek yogurt. Pull this out 2 hours before baking.
- Eggs- Pull the large eggs out 2 hours before using.
- Buttermilk- Pull the buttermilk out 2 hours before using.
- Baking powder + Baking soda- Both are used to give the muffins a better rise.
- Unsalted butter- The butter needs to be melted and then cooled before use. If it is too warm it will affect the texture.
- Lemon zest- I used the zest of 1 large lemon.
- Raspberries- Fresh raspberries will work just as well, but frozen are generally cheaper and more convenient.
Step By Step Instructions
Here is how to make and bake these raspberry muffins. You will not need an electric mixer (stand mixer or hand mixer) for this recipe.
STEP 1: Dry ingredients. In a medium bowl, mix together the all purpose flour, baking powder, baking soda, and salt.
STEP 2: Wet ingredients. In a separate bowl, mix together the sugar, melted butter, eggs, sour cream, buttermilk, vanilla extract, and lemon zest.
Make sure that your ingredients are brought to room temperature before use. Do not use the melted butter while it is still hot.
STEP 3: Combine. Pour the liquid ingredients into the flour mixture and mix with a spatula until just combined.
Make sure to mix the raspberries and 1 Tablespoon of flour to prevent the berries from sticking to the muffin liners. Add the frozen raspberries and fold them in.
STEP 4: Rest. Cover your bowl and let it rest for 1 hour.
STEP 5: Prep. Preheat your oven to 425°F. Line your 12 cup muffin tin with paper liners.
To get higher domes and fluffier muffins I recommend only using alternating cups.
STEP 6: Scoop. Use a large cookie scoop to fill the muffin liners to the top with batter. Place coarse sugar on top of the muffins.
STEP 7: Bake. Put them in the oven for 5 minutes baking time at 425°F, then lower the oven temperature to 350°F for another 10-13 minutes.
They are done when a toothpick inserted into the center of the muffins comes out clean.
STEP 8: Cool. Let the muffins cool in the muffin tray for 10 minutes before transferring them to a wire rack.
Expert Baking Tips
- Flour- Make sure the flour is spooned and leveled. If you stick the measuring cup into the flour, it will compact it. Compacted flour will dry out the muffins.
- Bake 6 muffins at a time, to get a bigger rise and larger dome. A bigger rise also gives them a better texture.
- It is incredibly easy to over mix muffin batter. As soon as it is combined, stop mixing.
- The muffins start at a higher temperature to encourage a fast rise so that they get that high muffin top and texture.
Make sure that the dairy ingredients are at room temperature before using. Also, the buttermilk and sour cream will help the muffins be very fluffy.
Dry muffins have to do with over baking or over measuring the flour. If your oven runs hot, check the muffins early.
Yes you can! You will have to reduce your bake time compared to regular size muffins.
Why do you put a raspberry swirl on top of the muffins?
The additional teaspoon of raspberry swirl on top of the muffins provides an extra raspberry flavor. You may choose to replace it with a sugar topping instead if you do not want the increased raspberry flavor. I recommend the raspberry topping because I think it tastes great, but do what you think tastes best!
Why do you only put 6 muffins in your 12 muffin pan?
Separating the muffins only using alternating muffin cups allows the air to get to the muffins evenly. This will also allow them to bake faster than a full 12 muffins. This extra room will give your muffins a larger rise and incorporate more air for an better texture.
Storing and Freezing
Store these raspberry muffins in the fridge in an airtight container. Store up to 5 days.
The raspberry muffins can be frozen. Wrap in plastic wrap and store in an airtight container and freeze up to 30 days.
Thaw for 1-2 hours before eating.
Other Breakfast Recipes To Try
- 2 ¼ cups All-purpose flour
- 2 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 1 cup White granulated sugar
- ½ cup Unsalted butter melted and cooled
- 2 Large eggs room temperature
- ¼ cup Sour cream room temperature
- 1 cup Buttermilk room temperature
- 1 teaspoon Pure vanilla extract
- Zest of 1 lemon
- 1 cup Raspberries frozen or fresh. I used frozen.
- 1 tablespoon All-purpose flour
- Coarse sugar to top the muffins
- In a medium bowl, mix the flour, baking powder, baking soda, and salt. Set aside.2 ¼ cups All-purpose flour, 2 teaspoon Baking powder, ½ teaspoon Baking soda, ½ teaspoon Salt
- In a separate bowl, mix the sugar, melted butter (make sure it is cooled), eggs, sour cream, buttermilk, vanilla, and zest of 1 lemon.1 cup White granulated sugar, ½ cup Unsalted butter, 2 Large eggs, ¼ cup Sour cream, 1 cup Buttermilk, 1 teaspoon Pure vanilla extract, Zest of 1 lemon
- Pour the wet ingredients into the dry. Mix until just combined. Mix the raspberries with 1 Tablespoon of flour. Add in frozen raspberries and use a rubber spatula to mix in the berries.1 cup Raspberries, 1 tablespoon All-purpose flour
- Cover the bowl and let it rest for 1 hour.
- Preheat the oven to 425°F. Line a 12 cup muffin pan with muffin liners. TIP: The best way to get extra domed muffin tops is to only add batter to every other muffin cup.
- Use a large cookie scoop to scoop the batter into the muffin liners. It should be full to the top to get the biggest muffins. Top with coarse sugar.Coarse sugar
- Bake for 5 minutes at 425°F. Lower the oven temperature to 350°F. Bake for another 10-13 minutes until a toothpick inserted comes out clean.
- Let the muffins sit in the hot pans for 10 minutes before transferring to a cooling rack.