Raspberry Lemon Muffins Recipe with Easy Lemon Glaze
Published Jun 26, 2024 Updated Jul 06, 2024
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These raspberry lemon muffins feature juicy raspberries and tons of lemony flavor in every bite! These delicious muffins are moist and tender and can be made completely dairy-free, gluten-free, and nut-free.
Table of Contents
What Makes This Recipe Great
Nothing says summer like fresh berries and citrus flavors. The perfect balance of bright, sweet, tart, and well, just divine! Enter, these Raspberry Lemon Muffins–a moist and tender muffin made with fresh (or frozen) raspberries and tons of tangy lemon flavor. The perfect muffin, full of all the goodness you would expect, but made completely dairy-free and gluten-free (optional).
Many of the needed ingredients are pantry staples that you might already have on hand. You can keep these muffins gluten-free and dairy-free, or substitute their regular counterparts as desired. The muffins freeze beautifully and make a nice sweet treat, breakfast, afternoon snack, or dessert.
All you need are a couple of mixing bowls, a muffin pan, a whisk, and your oven! The resulting muffins are perfect for kids, and adults, and can be customized to be allergy-friendly as needed.
Ingredient Notes
Raspberry Lemon Muffins
- gluten-free all-purpose flour: Please use a gluten-free flour blend that has xanthan gum in it. Bob’s Red Mill and King Arthur Baking are great options.
- granulated sugar: I used white cane sugar. You can also use brown sugar if desired.
- large eggs
- melted butter: Vegan butter or regular butter will work.
- applesauce
- vanilla extract
- fresh raspberries: Use fresh or frozen raspberries– if using frozen berries, do not thaw them first.
- non-dairy milk: Or regular milk. If you have an allergy to nuts, make sure to use oat milk.
- fresh lemon juice
- fresh lemon zest
- baking powder
- baking soda
Glaze
- powdered sugar
- lemon juice
Step-by-Step Instructions
- Preheat oven to 425 degrees F. Line a 12-cup muffin tin with paper liners or spray with oil. In a large mixing bowl, add the sugar and lemon zest. Rub the sugar and zest together. Add the dry ingredients: gluten-free flour, baking powder, and baking soda, and whisk until combined.
- In a separate bowl, beat the eggs, melted butter, applesauce, vanilla extract, oat milk, and lemon juice. Mix the wet ingredients until combined.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix; the batter should be slightly lumpy. Gently fold in the raspberries.
- Divide the muffin batter among the 12 muffin cups, filling each to the top. While the muffins are cooking add the powdered sugar and lemon juice to a bowl and mix to make the glaze.
- Bake in the preheated 425F oven for the first 7 minutes then reduce heat to 350F and cook for another 17-20 minutes, or until a toothpick inserted into the center comes out clean Allow the muffins to cool then transfer them to a wire rack to cool completely. Drizzle with the lemon glaze.
Mac’s Pro Tip
Expert Tips & Substitutions
- Dietary Needs: This muffin recipe is made gluten-free and dairy-free, however with a few substitutions you can make them your way. Feel free to substitute regular milk, butter, and all-purpose flour.
- Nut Allergy: Use oat milk instead of plant-based nut milk.
- Mini Muffins: Simply transfer your batter mixture to a mini muffin tray and bake for about 10-12 minutes. This is a great recipe to make for school, as it’s easy to make allergy-friendly.
- Egg Replacement: I have not tested this recipe with an egg replacement, but you can try flax eggs or another egg substitute. Let me know if you try this and how they turn out!
- Liners: If you don’t have muffin liners, feel free to use parchment paper or spray the pan with coconut oil (or another neutral oil of choice).
- Big Batch: To make a big batch of raspberry lemon muffins, simply double the recipe and store whatever you don’t need right away in the freezer so you always have them on hand. See the tips below for freezing instructions.
Storage Tips
- Store leftover muffins in an airtight container at room temperature for up to 2 days, then transfer to the refrigerator for up to a week.
- To freeze, let the muffins cool completely on a wire rack. Then, wrap each muffin in plastic wrap, store them in a freezer bag, and freeze for up to 2 months. Thaw and serve.
Recipe FAQs
It’s crucial to avoid overmixing the batter, as this can result in tough muffins; mix just until the ingredients are combined. Baking the muffins just until a toothpick comes out clean prevents overbaking and dryness as well.
More Muffin Recipes
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Raspberry Lemon Muffins Recipe with Easy Lemon Glaze
Ingredients
Muffins
- 1 3/4 cup gluten-free 1:1 flour make sure it has xanthan gum included
- 3/4 cup sugar
- 2 large eggs
- 1/4 cup melted vegan butter 1/2 stick, or sub regular
- 1/4 cup applesauce
- 1 teaspoon vanilla extract
- 1 cup raspberries fresh or frozen (if using frozen, do not thaw)
- 3/4 cup plant based milk
- 1/4 cup lemon juice
- 1.5 tbsp lemon zest
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
Glaze
- 1 cup powdered sugar
- 1 1/2-2 tbsp lemon juice
Instructions
- Preheat oven to 425°F. Line a 12-cup muffin tin with paper liners. In a large mixing bowl, add the sugar and lemon zest. Rub the sugar and zest together. Add the gf flour, baking powder, and baking soda and whisk until combined.
- In another bowl, beat the eggs, melted butter, applesauce, vanilla extract, oat milk, and lemon juice. Mix until combined
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix; the batter should be slightly lumpy. Gently fold in the raspberries.
- Divide the batter among the 12 muffin cups, filling each to the top. While the muffins are cooking add the powdered sugar and lemon juice to a bowl and mix to make the glaze.
- Bake in the preheated 425F oven for the first 7 minutes then reduce heat to 350F and cook for another 17-20 minutes, or until a toothpick inserted into the center comes out clean Allow the muffins to cool then transfer them to a rack to cool completely. Drizzle with the lemon glaze.
Notes
Expert Tips & Substitutions
- This muffin recipe is made gluten-free and dairy-free, however with a few substitutions you can make them your way. Feel free to substitute regular milk, butter, and all-purpose flour.
- For nut allergy, use oat milk instead of plant-based nut milk.
- To make mini muffins, simply transfer your batter mixture to a mini muffin tray and bake for about 10-12 minutes. This is a great recipe to make for school, as it’s easy to make allergy-friendly.
- I have not tested this recipe with an egg replacement, but you can try flax eggs or another egg substitute. Let me know if you try this and how they turn out!
- If you don’t have muffin liners, feel free to use parchment paper or spray the pan with coconut oil (or another neutral oil of choice).
- To make a big batch of raspberry lemon muffins, simply double the recipe and store whatever you don’t need right away in the freezer so you always have them on hand. See the tips below for freezing instructions.
Storage Tips
Store leftover muffins in an airtight container at room temperature for up to 2 days, then transfer to the refrigerator for up to a week. To freeze, let the muffins cool completely on a wire rack. Then, wrap each muffin in plastic wrap, store them in a freezer bag, and freeze for up to 2 months. Thaw and serve.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
