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Lemon Raspberry Muffins

  • Author:
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x


  • 1 1/2 cups flour
  • 1/2 cup sugar
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 1 egg, lightly beaten
  • 1/2 cup butter, melted
  • 1/2 cup buttermilk
  • 1 cup fresh or frozen raspberries
  • 1 tsp. grated lemon peel


  • 1/2 cup brown sugar
  • 1/4 cup flour
  • 1 tsp. grated lemon peel
  • 1 tsp. ground cinnamon
  • 2 Tbsp. butter, softened


  • 1/2 cup powdered sugar
  • 1 1/2 Tbsp. fresh lemon juice


Muffin Batter:

  1. Preheat oven to 350 degrees. Line a 12 cup muffin tin with paper liners and it set aside.
  2. Combine 1 1/2 cup flour, sugar, baking powder, salt, and 1/2 tsp cinnamon in a medium bowl.  Make a well in the center of the dry ingredients and add the egg, melted butter, and buttermilk.  Stir just until all ingredients are combined.  Gently stir in the raspberries and 1 tsp lemon peel. Fill cups 3/4 full.  Set aside.


  1. Combine, brown sugar, 1/4 flour, 1 tsp cinnamon and 1 tsp lemon peel.  Cut in butter with pastry blender or fork  or use your fingers until crumbly.  Sprinkle mixture over muffins.
  2. Bake 20-25 minutes or until lightly golden brown.  Cool for 20 minutes and drizzle with glaze.
  3. with mixture of powdered sugar and lemon juice.


  1. In a small bowl, whisk together the powdered sugar and lemon juice.


  • I have made these with both frozen and fresh raspberries and I think they turned out much better using fresh.  The frozen berries all kind of sunk to the bottom and were a little messy, so I would highly recommend using fresh.
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Breads