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Recipes

Lemon Raspberry Muffins

March 24, 2013

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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
Click here for a printable version of this 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. 
Enjoy!

Find nutrition information for this recipe and more here:

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Breakfast
by Liz Fourez 
39 Comments

About Liz Fourez

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Comments

  1. Pinkie for Pink says: March 24, 2013 at 9:03 pm

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

    Nichole
    http://www.pinkieforpink.com

    Reply
  2. aimee @ shugarysweets says: March 24, 2013 at 9:27 pm

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

    Reply
  3. Back for Seconds says: March 24, 2013 at 10:41 pm

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

    Reply
  4. Rita says: March 25, 2013 at 1:50 am

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

    Reply
  5. Krista Rollins says: March 26, 2013 at 1:12 pm

    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

    Reply
  6. Annie says: March 26, 2013 at 1:59 pm

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

    Reply
  7. Lauren says: March 26, 2013 at 3:05 pm

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

    Reply
  8. Crystal from Sew Creative Blog says: March 26, 2013 at 3:59 pm

    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. 🙂

    Reply
  9. Rachel - Adventures of a DIY Mom says: March 27, 2013 at 2:54 am

    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

    Reply
  10. Kristina says: March 27, 2013 at 3:14 am

    yuuuummy. These look fantastic!

    Reply
  11. [email protected] says: March 29, 2013 at 4:11 pm

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

    Reply
  12. Hannah says: March 30, 2013 at 12:01 am

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

    Reply
  13. Jocelyn says: March 30, 2013 at 1:38 pm

    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!!!

    Reply
  14. Isabelle Thornton says: March 31, 2013 at 5:11 am

    Your pictures are amazing! YUm!
    I would love if you link this tomorrow morning!
    XOXO
    Isabelle
    http://lechateaudesfleurs.blogspot.com/

    Reply
  15. Amber Brady says: April 2, 2013 at 2:20 am

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

    Reply
  16. Kathy Penney says: April 2, 2013 at 1:56 pm

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

    Reply
  17. Jessica H says: April 3, 2013 at 1:57 pm

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

    Reply
  18. Dorothy @ Crazy for Crust says: April 3, 2013 at 2:16 pm

    These are gorgeous Liz! And they sound wonderful!

    Reply
  19. Mackenzie says: April 3, 2013 at 8:38 pm

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

    Reply
  20. Emily Morgenstern says: April 3, 2013 at 10:41 pm

    Yum!! I wish I had some right now 🙂

    Reply
  21. Cindy says: April 4, 2013 at 4:39 pm

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

    Reply
  22. Kimberly @ A Night Owl says: April 5, 2013 at 11:35 pm

    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

    Reply
  23. Trish - Mom On Timeout says: April 6, 2013 at 4:30 pm

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

    Reply
  24. Jenn @ Clean and Scentsible says: April 6, 2013 at 10:26 pm

    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

    Reply
  25. Jess @ Spool and Spoon says: April 7, 2013 at 3:36 pm

    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?

    Reply
    • Mandi and Adam says: May 29, 2013 at 2:11 am

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

      Reply
    • Mandi and Adam says: June 5, 2013 at 4:21 am

      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.

      Reply
  26. Leigh Anne @ Your Homebased Mom says: April 7, 2013 at 6:30 pm

    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/

    Reply
  27. Bre says: April 28, 2013 at 12:44 am

    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…

    Reply
  28. Carole says: May 14, 2013 at 3:13 am

    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

    Reply
  29. Rose from Texas says: June 18, 2013 at 3:50 pm

    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!

    Reply
  30. Leah C says: August 10, 2013 at 2:23 pm

    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!

    Reply
  31. Calli says: March 31, 2014 at 3:19 pm

    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…

    Reply
    • Liz Fourez says: April 4, 2014 at 8:54 am

      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!

      Reply
  32. Debbie says: June 30, 2014 at 8:40 am

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

    Reply
    • Liz Fourez says: July 2, 2014 at 9:23 pm

      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!

      Reply
  33. Brittany M says: February 22, 2015 at 10:48 pm

    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?

    Reply
    • Liz Fourez says: February 28, 2015 at 10:23 pm

      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! 🙂

      Reply
  34. Sherry says: June 21, 2015 at 5:05 pm

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

    Reply

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Welcome, sweet friends! My name is Liz, and I started Love Grows Wild in 2012 with a passion for interior design and homemaking and a dream to help others create a home they love.
Here you’ll find simple project tutorials, holiday and entertaining ideas, and my journey renovating a 1940’s farmhouse that I live in with my two boys and French bulldog.
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Liz Fourez started Love Grows Wild in 2012 with a passion for interior design and homemaking and a dream to help others create a home they love.  From simple project tutorials, to holiday and entertaining ideas, to her journey renovating a 1940’s farmhouse, Liz demonstrates how to create a beautiful and inviting home with a handmade touch. She turned her signature cozy, neutral style into a best-selling book in 2016 and continues to inspire readers with her captivating photography and easy decorating ideas. Read more about Liz > > > >

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