Bakery-Style Raspberry Muffins with a Zesty Lemon Glaze

Indulge in the ultimate breakfast or snack experience with these irresistible bakery-style Raspberry Muffins, crowned with a bright and fresh lemon glaze. Imagine biting into a muffin with a tender, moist crumb, bursting with the slightly sweet and tart flavor of juicy raspberries. Then, that delectable lemon glaze adds a touch of citrusy brightness, elevating these muffins from delicious to absolutely extraordinary. This recipe promises not just muffins, but a truly gourmet treat that feels like it came straight from your favorite local bakery, yet is surprisingly simple to create in your own kitchen.

A perfectly baked, golden-brown raspberry muffin on a dark plate, garnished with fresh raspberries and a drizzle of lemon glaze, showcasing its fluffy texture.

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Why These Raspberry Muffins Will Become Your New Favorite

There are countless reasons to adore these homemade raspberry muffins, but a few stand out, making them a must-try for any baking enthusiast or lover of delightful treats. From their impressive appearance to their simple preparation and excellent keeping qualities, they truly offer the best of all worlds.

Effortless Bakery-Style Perfection: Achieve those coveted tall, domed tops and a wonderfully tender, moist crumb that makes a muffin truly “bakery-style.” These muffins are perfect for any occasion, whether it’s a special breakfast, a relaxed brunch with friends, an afternoon pick-me-up, or a satisfying dessert. You can use either fresh, vibrant raspberries or convenient frozen berries, making them adaptable all year round.
Incredibly Easy to Make: Forget complicated techniques or specialized equipment. This raspberry muffin recipe comes together in mere minutes, requiring nothing more than a few bowls and a whisk. No electric mixer is needed, making it ideal for busy mornings or spontaneous baking sessions. The straightforward steps ensure a stress-free baking experience even for beginners.
They Stay Fresh and Delicious for Days: One of the best qualities of these muffins is how well they keep. While the lemon glaze might gently melt into the muffins after a couple of days, this only enhances their moisture and deepens their flavor. This means you can enjoy their delightful taste and texture for several days, making them perfect for meal prep or a lingering sweet treat throughout the week.

If you’re as passionate about delightful breakfast and brunch recipes as we are, you’ll also love exploring some of our other cherished creations. Discover the flaky goodness of Puff Pastry Morning Buns, the wholesome sweetness of Sweet Potato Muffins, or the savory comfort of Sausage Hashbrown Breakfast Casserole. For a heartier option, try our indulgent Bacon French Toast Bake, the simple charm of Blueberry Bread, and for a fun twist, our classic Pigs in a Blanket with Biscuit Dough.

All the fresh ingredients for homemade raspberry muffins, including flour, sugar, eggs, butter, buttermilk, vanilla, and vibrant raspberries, arranged neatly on a dark surface.

Crafting the Perfect Raspberry Muffins: A Step-by-Step Guide

Making delicious, moist, and fluffy raspberry muffins from scratch is a rewarding process, and surprisingly straightforward. Follow these easy steps to bake a batch of homemade goodness that rivals any bakery.

Prepare Your Muffin Pan: Begin by preparing your muffin tin. Line each cup with paper liners, which makes for easy removal and cleanup. Alternatively, you can thoroughly spray the muffin tin with a nonstick baking spray (preferably one that contains flour for extra insurance). This crucial first step ensures your beautiful muffins won’t stick, allowing them to bake evenly and release effortlessly.

Combine Wet and Dry Ingredients (Separately): In a medium bowl, whisk together all your dry ingredients: the all-purpose flour, baking powder, and kosher salt. Set this aside. In a large bowl, combine the granulated sugar and eggs. Whisk them vigorously for about 1 minute until the mixture becomes thick and pale yellow, indicating that air has been incorporated. Gradually add the vegetable oil and slightly cooled melted unsalted butter, mixing thoroughly until everything is well combined and smooth. Finally, stir in the room temperature buttermilk and vanilla extract, ensuring a uniform wet mixture.

Granulated sugar and eggs being whisked together in a glass mixing bowl until thick and pale, with the dry ingredients in a separate dark bowl on a dark surface.

The combined wet ingredients for raspberry muffins, including eggs, sugar, oils, buttermilk, and vanilla, in a glass mixing bowl, with dry ingredients waiting in a separate dark bowl.

Gently Fold and Rest the Batter: Now for the delicate part. Pour the dry ingredients into the wet mixture. Add the raspberries directly on top of the dry ingredients. Gently fold everything together using a spatula, just until the ingredients are barely combined. It’s crucial not to overmix the batter; a few lumps and visible streaks of dry flour are perfectly fine. Overmixing develops gluten, leading to tough muffins. The raspberries are also quite delicate, so gentle folding prevents them from breaking apart too much. Once combined, cover the bowl with plastic wrap and let the batter rest at room temperature for 15 minutes. During this resting period, preheat your oven to 425 degrees F (218 degrees C).

pro tip

Allowing the muffin batter to rest for 15 minutes is a professional baker’s secret weapon for achieving those beautifully tall, rounded muffin domes. During this short rest, the starches in the flour have additional time to fully absorb the liquids, causing them to swell. This leads to a better-structured muffin that bakes up higher and boasts a more tender, refined texture. Don’t skip this step if you’re aiming for that truly impressive bakery aesthetic!

Dry ingredients and fresh raspberries are carefully added on top of the wet ingredients in a glass mixing bowl, ready for a gentle fold to create the raspberry muffin batter. — Adding the raspberries on top of the dry ingredients before mixing will toss them with the flour. This helps keep them suspended in the muffins and prevents them from sinking to the bottom.

The raspberry muffin batter, displaying a slightly lumpy texture and even distribution of raspberries, rests in a glass mixing bowl on a dark surface after 15 minutes. — This is the batter after resting for 15 minutes, ready for baking. Notice the slightly thicker consistency.

Bake to Golden Perfection: After the batter has rested and the oven is preheated, use an ice cream scoop or a large cookie scoop to evenly divide the raspberry muffin batter among the prepared muffin liners. The cups will be quite full, which contributes to those beautiful domed tops. For an extra touch, you can place one or two whole raspberries on top of each muffin before baking. Transfer the muffin tin to the preheated 425 degrees F (218 degrees C) oven and bake for 13-18 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. Be careful not to overbake, as this can lead to dry muffins.

Evenly divided raspberry muffin batter fills the muffin liners in a muffin pan, ready to be baked into fluffy treats.

A fresh batch of golden-brown baked raspberry muffins, with their characteristic domed tops, cooling in the muffin pan directly out of the oven.

Glaze and Serve: Once the muffins are completely cooled – this is important to prevent the glaze from melting immediately – prepare the lemon glaze. In a small bowl, whisk together the powdered sugar, fresh lemon zest (optional, but highly recommended for extra zing), and 1-2 tablespoons of fresh lemon juice. Start with 1 tablespoon of lemon juice and add more gradually until you reach your desired drizzling consistency. For a neat drizzle, transfer the glaze to a small ziplock bag, snip a tiny corner off, and squeeze it over the top of each cooled muffin. Let the glaze set for a few minutes before serving.

A steady stream of bright lemon glaze is drizzled from a piping bag over golden-brown raspberry muffins cooling on a wire rack, set over a parchment-lined baking sheet.

Freshly baked raspberry muffins, beautifully adorned with a zesty lemon glaze, cooling on a wire rack above a baking sheet lined with parchment paper, showcasing their bakery-style finish.

Expert Tips for Unforgettable Raspberry Muffins

To ensure your raspberry muffins are always a triumph, keep these helpful tips in mind:

Fresh vs. Frozen Raspberries: While you can use both, we highly recommend fresh raspberries for their vibrant flavor and firmer texture. If opting for frozen berries, do not thaw them! Use them straight from the freezer to prevent them from bleeding into the batter and making the muffins watery. Thawed frozen raspberries tend to become mushy and can disintegrate during mixing.
Measure Flour Accurately: Precision in baking is key, especially with flour. Always aerate your flour by fluffing it with a fork or spoon, then spoon it into your measuring cup. Level the top with a straight edge (like the back of a knife) without packing it down. This “spoon and level” method prevents you from adding too much flour, which can lead to dense, dry muffins.
Room Temperature Ingredients are Essential: For a smooth, emulsified batter and uniform texture, ensure your buttermilk and eggs are at room temperature. Cold ingredients don’t mix as easily and can result in a lumpy batter or an uneven bake. Take them out of the fridge about 30 minutes to an hour before you start baking.
Cool the Melted Butter: When melting butter, let it cool slightly before adding it to the other wet ingredients. Hot butter can cook the eggs or curdle the buttermilk, affecting the texture of your muffins.
Always Use Fresh Lemon Juice: For the glaze, fresh lemon juice makes a monumental difference. Bottled lemon juice often has a duller, sometimes artificial, flavor that won’t give you the bright, zesty kick that freshly squeezed juice provides.
Avoid Overmixing at All Costs: This is perhaps the most crucial tip for light and tender muffins. Overmixing develops gluten in the flour, resulting in tough, chewy muffins. Mix only until the dry ingredients are just incorporated into the wet, even if some lumps and streaks of flour remain. Remember, raspberries are delicate and will break up easily if handled too much.
Fill Muffin Cups Generously: Don’t be shy! For those beautiful, high-domed bakery-style tops, fill your muffin cups almost to the brim. This allows the batter to climb high as it bakes.
Embrace the Batter Rest: The 15-minute resting period for the batter is a game-changer. It allows the flour to fully hydrate, leading to taller, more rounded muffin tops and an even more tender crumb. If you’re short on time, you can skip it, but for optimal results, it’s worth the wait.
Prevent Over-Browning on the Bottom: Placing a baking sheet under your muffin pan can help distribute heat more evenly and prevent the bottoms of your muffins from browning too quickly or excessively.
Do Not Overbake: As soon as a toothpick inserted into the center comes out clean, take the muffins out of the oven. Overbaking is a common culprit for dry, crumbly muffins.
Neat Glaze Drizzle: For a professional-looking drizzle, transfer your lemon glaze into a small zip-lock bag. Snip off a tiny corner, and you’ll have perfect control for a uniform and elegant topping.

Exciting Variations to Customize Your Muffins

While these raspberry muffins are perfect as they are, there’s always room for creativity! Here are some delightful variations to make them uniquely yours:

Switch Up the Berries: This base muffin recipe is incredibly versatile. Feel free to swap raspberries for other fresh or frozen berries like sweet blueberries, sliced strawberries, or tangy blackberries. Adjust sugar slightly if using very tart fruits.
Simple Sparkling Tops: If a glaze isn’t your preference, skip the lemon glaze entirely. Instead, sprinkle coarse sparkling sugar generously over the tops of the unbaked muffins. This creates a beautiful, crunchy, and slightly sweet crust.
Add a Delicious Streusel Topping: For an added layer of texture and flavor, prepare a simple streusel. In a small bowl, whisk together 1/4 cup all-purpose flour and 1/4 cup granulated sugar. Cut in 2 tablespoons of cold unsalted butter using a pastry blender or a fork until the mixture resembles coarse crumbs. Refrigerate until ready to use, then sprinkle evenly over each muffin before baking.
Boost the Lemon Flavor: For lemon lovers, incorporate extra lemon zest directly into the muffin batter along with the wet ingredients. This will infuse every bite with a brighter citrus note, complementing the raspberries beautifully.
Mini Muffins for Sharing: To make adorable mini muffins, chop your raspberries into smaller pieces before folding them into the batter. This ensures a good berry distribution in smaller bites.

Frequently Asked Questions About Raspberry Muffins

How do I make Raspberry Mini Muffins?

To make mini raspberry muffins, you’ll need to adjust the baking temperature and time. Reduce your oven temperature to 375 degrees F (190 degrees C). Bake for approximately 10-13 minutes, keeping a close eye on them, as mini muffins bake much faster. Start checking for doneness around the 10-minute mark; a toothpick inserted into the center should come out clean. It’s crucial not to overbake them, as they can dry out quickly. This recipe should yield about 36 delightful mini muffins.

What is the best way to store homemade Raspberry Muffins?

To keep your raspberry muffins fresh, place them in a single layer in an airtight container. Store them at room temperature for up to 4 days. If your kitchen is particularly warm or humid, you might consider refrigerating them after the first day, but room temperature usually yields the best texture.

Can I freeze Raspberry Muffins?

Yes, these muffins freeze beautifully! For the best quality, we recommend freezing them unglazed. Arrange the muffins in a single layer on a baking sheet and freeze until solid, then transfer them to an airtight freezer-safe bag or container. They can be frozen for up to 2 months. To enjoy, thaw them overnight in the refrigerator, then bring them to room temperature before glazing as instructed in the recipe.

Can I substitute buttermilk?

If you don’t have buttermilk on hand, you can easily make a homemade substitute. For every cup of buttermilk required (this recipe calls for 1 cup), simply pour 1 tablespoon of fresh lemon juice or white vinegar into a liquid measuring cup, then fill the rest of the cup with regular milk (dairy or non-dairy). Stir it lightly and let it sit for 5-10 minutes until it slightly curdles. This acidified milk will work just like buttermilk in the recipe.

Why did my muffins turn out dense or flat?

Dense or flat muffins are usually a sign of overmixing the batter. When you overmix, you develop the gluten in the flour too much, leading to a tough, dense texture instead of a light and fluffy one. Ensure you mix only until the dry ingredients are just combined with the wet, even if there are still some small lumps. Also, make sure your baking powder is fresh and active, as expired leavening agents can result in flat muffins.

Discover More Muffin Delights

If you’ve fallen in love with these raspberry muffins, you’re in for a treat! Our collection of muffin recipes offers a variety of flavors and textures to satisfy every craving. Explore these other fantastic options:

Lemon Poppy Seed Muffins

Lemon Streusel Blueberry Muffins

Double Chocolate Muffins

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A perfectly baked raspberry muffin on a dark plate, garnished with fresh raspberries and a drizzle of lemon glaze, ready to be enjoyed.

Lemon Glazed Raspberry Muffins

These tender, fluffy, and incredibly moist muffins are packed with slightly tart and sweet raspberries, then lovingly drizzled with a bright and refreshing lemon glaze. A true bakery-style treat!

5 from 2 votes

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Course:
Breakfast, Brunch

Cuisine:
American

Prep Time:

30

Cook Time:

18

Servings:
12

Calories:

307
kcal

Author:
Leigh Harris

Ingredients

Raspberry Muffins

2 1/2 cups All-purpose flour
2 1/2 tsp Baking powder
1 tsp Kosher salt
1 cup Granulated sugar
2 large Eggs room temperature
4 tbsp Unsalted butter melted, cooled slightly
1/4 cup Vegetable oil
1 cup Buttermilk room temperature
2 tsp Vanilla extract
1 1/2 cups Raspberries fresh or frozen (not thawed)

Lemon Glaze

1 cup Powdered sugar
1-2 tbsp Fresh lemon juice or more for desired consistency
1 tsp Lemon zest optional

Instructions

Muffins

Line a muffin tin with paper liners or generously spray with baking spray that contains flour to prevent sticking.
In a medium bowl, whisk together the flour, baking powder, and kosher salt. In a large separate bowl, whisk the granulated sugar and eggs vigorously for about 1 minute until the mixture is thick and pale. Slowly whisk in the vegetable oil and slightly cooled melted butter until thoroughly combined.
2 1/2 cups All-purpose flour,
2 1/2 tsp Baking powder,
1 tsp Kosher salt,
1 cup Granulated sugar,
2 large Eggs,
1/4 cup Vegetable oil,
4 tbsp Unsalted butter
Add the room temperature buttermilk and vanilla extract to the wet ingredients and mix until well combined. Gently fold the dry ingredients and raspberries into the wet ingredients, mixing only until just combined. The batter will be lumpy, and some dry flour streaks are acceptable – do not overmix. Cover the bowl with plastic wrap and let the batter rest for 15 minutes while your oven preheats to 425 degrees F (218 degrees C).
1 cup Buttermilk,
2 tsp Vanilla extract,
1 1/2 cups Raspberries
Using a large cookie or ice cream scoop, divide the rested batter evenly amongst the muffin cups. For a beautiful presentation, you can place 1 or 2 extra raspberries on top of the muffin batter before baking. Bake for 13-18 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. Be careful not to overbake to maintain moisture. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before glazing.

Lemon Glaze

Once the muffins are completely cool, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar, fresh lemon zest (if using), and 1-2 tablespoons of fresh lemon juice. Start with 1 tablespoon and add more until you achieve a smooth, drizzling consistency. For easy and neat application, transfer the glaze to a small ziplock bag, snip off a tiny corner, and artfully drizzle it over the top of each cooled muffin. Allow the glaze to set for a few minutes before serving.
1 cup Powdered sugar,
1-2 tbsp Fresh lemon juice,
1 tsp Lemon zest

Notes

The batter resting period for 15 minutes is highly recommended for achieving taller, more rounded muffin tops and a superior texture. While not strictly necessary if you’re in a hurry, it significantly enhances the final result.

For storage, place the baked raspberry muffins in an airtight container and store at room temperature for up to 4 days. For longer storage, you can freeze them (preferably unglazed) for up to 2 months. Thaw overnight in the refrigerator, bring to room temperature, then glaze as desired.

Nutrition