Lemon Raspberry Muffins

This recipe came about because my dad kept bringing home delicious lemon raspberry muffins from the supermarket every time he went grocery shopping. I couldn’t resist trying to make them myself. And it’s a winner!

Perfect Raspberry Muffins

There are many reasons you’ll love this recipe!

fresh and fruity – perfect for spring and summer!
soft and fluffy texture – thanks to the oil in the batter, these stay delicious for days!
super easy to make

Recipe Ingredients

These lemon raspberry muffins don’t need a lot of special ingredients and you’ll probably have most already on hand! Make sure to double check the recipe card for full ingredients:

sugar – I use regular white superfine sugar
sunflower oil – one of the reasons these muffins stay so delicious is the use of oil. You can replace it with melted butter if you prefer, but the muffins will be slightly firmer. Another neutral vegetable oil is also a good replacement.
milk – I use whole milk for this, but you can also use another type of milk
raspberry jam – the raspberry component in these moist muffins is jam. If you want, you could add fresh raspberries as well but I prefer the jam in this case.
pearl sugar – for decoration and crunch, I add a bit of pearl sugar to the top

How To Make Lemon Raspberry Muffins

1

Add all dry ingredients together in a bowl and mix

2

Mix the wet ingredients and add to the dry ingredients

3

Add half of the batter into the cupcake liners

4

Add a bit of jam and more batter, end with pearl sugar and a little jam swirl. Bake and cool

1/4

Storing Lemon Raspberry Muffins

You can store these lemon raspberry muffins in an airtight container outside of the fridge for up to a week.

Can you freeze lemon raspberry muffins?

These also freeze really well. Make sure to properly wrap them and you can keep them for three months like that.

More Easy Muffin Recipes to Try

I’ve got lots of delicious muffin recipes you can try if you’re as big a fan as my dad!

Can I use fresh or frozen raspberries instead of raspberry jam?

Yes, you can. Fresh or frozen raspberries work well in this recipe. If you use frozen raspberries, add them straight from the freezer so they don’t bleed too much into the batter.

Why are my muffins dense instead of fluffy?

This usually happens when the batter is overmixed. Mix the wet and dry ingredients gently until just combined. A few small lumps in the batter are perfectly fine.

Can I make these muffins ahead of time?

Absolutely. These muffins keep well for several days, making them perfect to bake ahead for breakfast, brunch, or a snack.

Can I substitute the sunflower oil?

Yes. You can use another neutral oil such as canola oil or vegetable oil. Melted butter can also be used, though the muffins may be slightly less moist.

Can I make these muffins without pearl sugar?

Definitely. The pearl sugar is optional and mainly for decoration and a little crunch. The muffins will still taste delicious without it.

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Love muffins? Then these raspberry lemon muffins are sure to be a hit. These fruity muffins are also wonderfully simple to make.

Preparation15

Cooking20

Total35

Servings: muffins

Ingredients

US Customary | Metric

120 grams superfine sugar
300 grams all-purpose flour
1 tsp baking powder
1 tsp baking soda
pinch salt
zest of 1 lemon
2 eggs medium
250 ml milk
120 ml sunflower oil or another neutral oil
raspberry jam about 1½ tsp per muffin
pearl sugar for decoration

Equipment

Muffin tin
Cupcake liners

Instructions

Add all the dry ingredients – sugar, flour, baking powder, baking soda, salt, and lemon zest – to a bowl and mix together with a spatula.
In another bowl, combine the wet ingredients – eggs, milk, and sunflower oil. Whisk together and add to the dry ingredients. Fold with a spatula until just combined; it’s fine if a few lumps remain.
Divide half of the batter among the muffin cups. Add a small teaspoon of raspberry jam to each muffin, spooning it right into the center.
Spread the remaining batter over the muffin cups. Spoon the remaining raspberry jam on top of the muffins in the same way. Use a toothpick to gently swirl the jam over the top so it spreads a bit more evenly – this will look prettier once they come out of the oven.
Sprinkle some pearl sugar over the muffins.
Bake the muffins for 20 minutes at 400°F/200°C (conventional oven) until cooked through and golden brown.
Let them cool slightly before eating, as the jam will be very hot.

How to store

Store the muffins in an airtight container. They will keep for up to 1 week. You can also freeze them, wrap them well so they are airtight. They will keep for up to 3 months in the freezer.

Lemon Raspberry Muffins

Perfect Raspberry Muffins

Recipe Ingredients

How To Make Lemon Raspberry Muffins