Lemon Raspberry Muffins

These Lemon Raspberry Muffins are the perfect brunch menu item! The fresh raspberries and lemon zest give the muffins a bright burst of tart flavor and a lemon glaze drizzled over the top adds the perfect amount of sweetness!

Lemon Raspberry Muffins by Love Grows Wild www.lovegrowswild.com #breakfast #brunch #muffin #raspberry #lemon #recipe

Once a week on Sunday mornings, I get up and cook a big breakfast for my family. My Mom started that tradition years ago when we were little, and it’s something I’ve carried on doing for my family! Some weeks I make big stacks of pancakes, and other weeks I spoil my family with the works: biscuits and gravy, omelets, bacon, and fried potatoes! Though not exactly figure-friendly, it definitely satisfies the growing boys in my house!

But most weeks I keep Sunday breakfast light and simple, with homemade muffins and fresh fruit. Muffins are so quick and easy to whip up, and there’s nothing like breaking open a steamy, fresh-baked muffin! I shared these Lemon Raspberry Muffins here awhile back, but I’ve recently made a few changes to the recipe to make them even more lemony and delicious! So I thought I would re-photograph them (since I’ve come a long way with my photography skills!) and share the new recipe with you!

Lemon Raspberry Muffins by Love Grows Wild www.lovegrowswild.com #breakfast #brunch #muffin #raspberry #lemon #recipe

Lemon Raspberry Muffins by Love Grows Wild www.lovegrowswild.com #breakfast #brunch #muffin #raspberry #lemon #recipe
Lemon Raspberry Muffins by Love Grows Wild www.lovegrowswild.com #breakfast #brunch #muffin #raspberry #lemon #recipe
Lemon Raspberry Muffins
2 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup buttermilk
1/2 cup canola oil
1 teaspoon grated lemon zest
1 1/4 cups raspberries
1 cup confectioners sugar
3 tablespoons fresh lemon juice
Preheat oven to 400 degrees. Combine flour, sugar, baking powder, and salt in a large bowl. In another bowl, mix eggs, buttermilk, oil, and lemon zest. Stir the wet ingredients into the flour mixture until moistened. Fold in raspberries. Fill 18 muffin cups 2/3 full and bake at 400 degrees for 18-20 minutes. In a small bowl, whisk together the confectioners sugar and lemon juice. If glaze is too thick, add another tablespoon of lemon juice. Drizzle the glaze over the muffins and allow to harden slightly, about 5 minutes. 

Find nutrition information for this recipe and more here:

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  1. YUM!! These look amazing! I might have to make these for Easter brunch! 🙂


  2. These sound delicious Liz. I love anything lemon flavored, I’m a sucker for citrus!

  3. These sound so good! I love lemon, and the addition of raspberry makes them even better. Yum!

  4. These look so good, lemon and raspberry…YUM! Can’t wait to try these out!

  5. Yum Liz… these look absolutely delicious! They are so perfect for an Easter brunch!

    I also Love the design of your blog. 🙂 Very simple and clean!

    Krista @ joyfulhealthyeats

  6. This looks so yummy! Thank you for the recipe! Hope you do not mind me pinning it 🙂

  7. These look delicious! I love anything with lemons and raspberries. Might have to make these this week.

  8. Oh my goodness! These look delicious. I just pinned them to my baking board on Pinterest and started following you via Bloglovin. Swinging by from Sugar Bee Craft’s Take A Look Tuesday. 🙂

  9. These look delicious! I’m always looking for new recipes to use raspberries, since we grow our own. Pinned! I’d love for you to share this at my Terrific Tuesdays link party

  10. yuuuummy. These look fantastic!

  11. These look so lovely and yummy, too – perfect for a springtime brunch! I’ll be pinning!

  12. these sound delicious and perfect for spring or summer! thanks for sharing

  13. Your pictures look awesome Liz!!! I want to come over for breakfast 🙂 Love the sound of these yummy muffins…and that raspberry shot is so cool!!!

  14. Your pictures are amazing! YUm!
    I would love if you link this tomorrow morning!

  15. Liz, these muffins look perfect! Look at that peak! Gorgeous! It was so great meeting you at BYBC2013!
    ~Amber @ Dessert Now, Dinner Later!

  16. These look delicious! Lemon and raspberry are a wonderful combination. Great photo too!

  17. Yum! I love anything lemon. Definitely trying these soon! 🙂

  18. These are gorgeous Liz! And they sound wonderful!

  19. I LOVE lemon and raspberry; perfect Spring recipe! 🙂
    Mackenzie 🙂

  20. Yum!! I wish I had some right now 🙂

  21. These look delicious-they are pinned for my next muffin craving!

  22. Thank you for linking up to Create and Inspire last week! Tonight we’re featuring YOU! http://anightowlblog.com/2013/04/create-inspire-party-45.html

  23. These look like the perfect muffins for Spring Liz! Can’t wait to give them a try!

  24. These look SO good Liz! I’ll be featuring them over at Clean and Scentsible tomorrow. Hope you are having a good Spring Break with your boys!
    Jenn xo

  25. Um, yes please! Lemon and raspberry are my favorite flavors and one of the best combos (afterall, it was how we opted to do our wedding cake!). Definitely making these 🙂 Do you think it would work as well with frozen berries?

    • Did you try these with frozen berries? I had the same question.

    • We made these yesterday and used frozen berries. They worked great! I left them frozen and mixed them with a little flour before putting them in the batter. The muffins turned out fantastic! They are definitely one of my new favorite muffins! They remind me of the lemon cake that our family has made for years, except that doesn’t have raspberries in it. It probably should though! Thanks for this great recipe! I will make these again and again.

  26. Two of my favorite flavors and oh so pretty!I’d love for you to come over and share at Finding the Pretty & Delicious Linky Party that starts every Saturday morning.http://www.yourhomebasedmom.com/finding-the-pretty-delicious-linky-party-11/

  27. I made these yesterday and they are hands down the best muffins I’ve ever had in my life. Perfect consistency, perfect amount of lemon and raspberry, and the glaze adds the perfect touch. I’m pretty sure I could eat all 12 in one sitting…

  28. Liz, these are lovely. It would be great if you linked in to Food on Friday: Muffins & Cupcakes. The showcases from this Food on Friday have not yet been selected. This link will take you to my home page where you will find a sidebar with links to all the different Food on Fridays. So that I know you have linked and can be sure to pin to the board I have for each one, please do leave a short comment. Cheers

  29. Oh my goodness! I just saw these and I’ll be stopping at the store tonight to pick up fresh lemons and raspberries! I’m making these tonight! Love your blog!

  30. I just made these with wild red and black raspberries we found in our backyard. These muffins make life worth living! (And in case anyone was wondering, frozen berries work just as well as fresh. I didn’t even dust them with flour or anything, just stirred them in with a spatula.)

    Thank you for sharing this recipe!

  31. I made these with two small changes. I used frozen berries dusted with Flour and doubled the lemon zest. They tasted amazing but I had one small issue–Most of the muffins fell apart when took them out of the pan. I wonder if I should have let them cool longer…

    • Liz Fourez says:

      Hi Calli! I’m so glad the frozen berries worked for you too! I might recommend using a muffin liner letting them cool a bit longer. That might make a difference! Hope you enjoyed the muffins!

  32. Recipe looks amazing. Has anyone made this in a loaf pan instead of muffins?

    • Liz Fourez says:

      Thanks Debbie! I’ve only made this in a muffin tin, so you’ll have to let me know how it works if you give it a try!

  33. I LOVED these when I tried them last time. I made them with raspberries last time, and frozen strawberries this time…due to having no raspberries around:(. But, I thawed them a little prior to folding them into my batter. I was wondering, though, if I’m SUPPOSED TO let the muffins cool prior to pouring the glaze on them, or if it can be done while warm? Thoughts?

    • I love the idea of strawberries in this recipe too! I like to let the muffins cool first so the glaze stays on top of the muffins. I find that if I glaze right after they come out of the oven, the glaze tends to soak into the muffin and loses a bit of its pizzaz. That’s my thoughts, anyway! 🙂

  34. Liz,
    These look delicious but you might want to do some research on canola oil.
    I’ll use coconut oil instead.

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