Raspberry Lemon Muffins

Breakfast / Snacks

Raspberry Lemon Muffins

12 Servings

Prep time: 15 minutes | Cook time: 25 minutes | Cooling time: 20 minutes


Diet Style


Tools You'll Need

  • Fine Mesh Strainer
  • Medium Mixing Bowl
  • Whisk
  • Large Mixing Bowl
  • Rubber Spatula
  • Measuring Cups
  • Measuring Spoons
  • Zester or Microplane
  • 12-Cup Muffin Tin
  • Toothpick
  • Cooling Rack


  • 3 cups whole-wheat flour
  • 2½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • ½ stick of unsalted butter, melted
  • ¼ cup vegetable oil
  • Zest of 1 lemon
  • 1 cup sugar plus 2 tablespoons sugar
  • 1¼ cups whole milk
  • 1 tablespoon lemon juice
  • 1½ teaspoons vanilla extract
  • 2 cups fresh or frozen raspberries
  • Vegetable cooking spray or paper muffin cups


  1. Preheat oven

    Preheat oven to 375 degrees.

  2. Sift dry ingredients

    Using a fine mesh strainer over a medium mixing bowl, sift together flour, baking powder, baking soda, and salt. (If you don’t have a fine mesh strainer, you can whisk the ingredients together to combine.)

  3. Mix wet ingredients

    In large mixing bowl, whisk eggs, melted butter, oil, lemon zest, and 1 cup sugar until combined. Add buttermilk, lemon juice, and vanilla to sugar mixture and whisk until well combined.

  4. Combine dry and wet ingredients

    Add flour mixture into wet ingredients and use a rubber spatula to gently stir until just combined and no dry flour is visible.

  5. Stir raspberries

    Gently stir raspberries into batter and set aside. Do not overmix.

  6. Place cups in muffin tin

    Place paper cups into your muffin tin or spray muffin tin, including the top, with vegetable oil spray.

  7. Scoop batter into cups

    Using a 1/3 cup dry measuring cup, scoop batter (letting any excess drip back into the bowl) and evenly divide batter into muffin cups.

  8. Sprinkle sugar

    Using your fingers, sprinkle the remaining 2 tablespoons sugar evenly over batter.

  9. Bake muffins

    Place muffin tin in oven. Bake until muffins are golden brown, and toothpick inserted in center of muffin comes out clean, approximately 20 to 25 minutes.

  10. Cool

    Remove muffin tin from oven and place on a cooling rack to cool for 15 minutes.

  11. Cool and serve

    Gently wiggle muffins to loosen from muffin tin and transfer directly to cooling rack. Let muffins cool for at least another 10 minutes before serving.