Easy Lemon Raspberry Muffins

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Easy Lemon Raspberry Muffins are a fresh and fun breakfast treat and are easy enough for young kids to help make.

easy lemon raspberry muffins

Why Make Easy Lemon Raspberry Muffins?

We run a bit hot and cold on raspberries in our house. Most weeks everybody loves them, (its typically my daughter’s most requested fruit) and they get eaten in no time. But every once in a while we hit a patch where I offer them at every meal, and get no takers.

When that happens, I am left with a giant package of them to find another use for. We make smoothies or sometimes I mash them up and spread them over a slice of crusty bread and soft brie cheese. But by far, my favorite way to use extra raspberries is to make these muffins.

This is a super simple recipe and it uses mostly pantry staple ingredients. The muffins come out moist and delicious every time, and best of all, I only use one bowl. Its a quick and easy way to have breakfast or snacks on hand for the next few days.

What Ingredients Do You Need for Lemon Raspberry Muffins?

  • butter, softened
  • sugar
  • milk
  • salt
  • baking powder
  • flour
  • egg
  • lemon extract
  • raspberries
ingredients for easy lemon raspberry muffins

How Do You Make Lemon Raspberry Muffins?

Using a stand mixer or hand mixer, cream together the softened butter and the sugar.

Add milk and mix on low so it doesn’t splash out of bowl.

Add the flour 1/2 cup at a time and mix. Scrape down the sides of the bowl to make sure that it is all getting mixed into the batter.

Mix in egg and lemon extract, salt and baking powder.

Using a spoon or a spatula, hand stir the berries into the batter. Since raspberries are fairly soft, they will mash a bit, but that’s ok. Hand mixing them into the batter still gives you nice, big chunks of berries in the batter which is what we want.

Line a muffin tin with muffin liners. This recipe makes 8 large muffins or 11-12 smaller muffins.

Scoop batter into each tin. I use a 1/4 c cookie scoop like this one

scoop into muffin tins

Fill the unused muffin tin spots (if you make less than 12) about 1/3 of the way with water. This will help the muffins bake evenly.

Bake at 375 for 18-21 minutes or until muffins are cooked though the center.

bakeeasy lemon raspberry muffins

Cool on a baking rack before serving.

cool easy lemon raspberry muffins on rack
easy lemon raspberry muffins

How Do You Store Lemon Raspberry Muffins?

Store in an airtight container for up to 4 days. They will get more and more moist the longer you store them, so you could line the container with a paper towel if you prefer.

easy lemon raspberry muffins

Can You Freeze Muffins?

Yes! These muffins will last up to three months in the freezer. Store them in a ziploc bag and try to get as much air out of it as possible before you seal it. When you are ready to eat them, simply leave them out on the counter to come to room temperate, and then reheat in the microwave for a few seconds.

Looking for another good muffin recipe? Try my Easy Blueberry Muffins. For something even sweeter, try Banana Bread with Chocolate Chips.

easy lemon raspberry muffins
easy lemon raspberry muffins

Easy Lemon Raspberry Muffins

Liz Olberding @ Up North Nosh
Easy Lemon Raspberry Muffins are a fresh and fun breakfast treat and are easy enough for young kids to help make.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast
Cuisine American
Servings 11
Calories 180 kcal

Equipment

  • 1 muffin tin
  • 11 muffin liners

Ingredients
  

  • 1/3 cup butter softened
  • 3/4 cup sugar
  • 1/2 cup milk
  • 1/4 t salt
  • 1 1/2 cup flour
  • 2 t baking powder
  • 1 egg
  • 2 t lemon extract
  • 1 cup fresh raspberries

Instructions
 

  • Using a mixer, cream together the softened butter and the sugar.
  • Add milk and mix on low speed.
  • Add the flour 1/2 cup at a time and mix. Scrape down the sides of the bowl to make sure that it is all getting mixed into the batter.
  • Add egg, lemon extract, salt, baking powder and mix.
  • Using a spoon or a spatula, hand stir the berries into the batter. Since raspberries are fairly soft, they will mash a bit, but that's ok. Hand mixing them into the batter still gives you nice, big chunks of berries in the batter which is what we want.
  • Line a muffin tin with muffin liners. This recipe makes 8 large muffins or 11-12 smaller muffins.
  • Scoop batter into each tin.
  • If you are making larger muffins, fill the unused cups in the muffin tin about 1/3 of the way with water. This will help the muffins bake evenly.
  • Bake at 375 for 18-21 minutes or until muffins are cooked though the center.
  • Cool on a baking rack before serving.

Notes

Store in an airtight container for up to 4 days. They will get more and more moist the longer you store them, so you could line the container with a paper towel if you prefer.
These muffins will last up to three months in the freezer. Store them in a ziplock bag and try to get as much air out of it as possible before you seal it. When you are ready to eat them, simply leave them out on the counter to come to room temperate, and then reheat in the microwave for a few seconds.
 

Nutrition

Calories: 180kcalCarbohydrates: 29gProtein: 3gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 30mgSodium: 190mgPotassium: 58mgFiber: 1gSugar: 15gVitamin A: 218IUVitamin C: 3mgCalcium: 65mgIron: 1mg
Keyword baked goods, breakfast, lemon muffin, lemon raspberry muffin
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