Raspberry Lemon Muffins Recipe with Easy Lemon Glaze

a muffin tin with muffins and fruit and flowers decorated around it.

Raspberry Lemon Muffins Recipe with Easy Lemon Glaze

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.

Prep Time5

Cook Time20

Total Time25

Servings: muffins

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