Lemon Raspberry Muffins With Light Lemon Glaze

Name: Lemon Raspberry Muffins With Lemon Glaze
Prep time: 20 min
Cook time: 19 min
Total time: 54 min
Yield: 12 muffins
Cuisine: Greek
Ingredients: 2 cups all-purpose flour, spooned and leveled, plus 1 tablespoon all-purpose flour for coating the raspberries; 3/4 cup granulated sugar; 2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon fine sea salt; 2 large eggs, at room temperature; 3/4 cup buttermilk, at room temperature; 1/2 cup plain Greek yogurt or sour cream, at room temperature; 1/2 cup unsalted butter, melted and cooled for 5 minutes; 2 tablespoons finely grated fresh lemon zest, from about 2 large lemons; 2 tablespoons fresh lemon juice; 1 teaspoon vanilla extract; 1 1/2 cups fresh raspberries, or frozen raspberries kept frozen until mixing; 2/3 cup powdered sugar, sifted; 1 tablespoon fresh lemon juice; 1 teaspoon milk; 1/2 teaspoon finely grated fresh lemon zest; 1 small pinch fine sea salt

Imperial June 14, 2026June 14, 2026

Quick Recipe Version (TL;DR)

Yield: 12 muffins
Prep Time: 20 minutes
Cook Time: 19 minutes
Total Time: 54 minutes, including cooling and glazing

Quick Ingredients

Dry ingredients: 2 cups all-purpose flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon fine sea salt
Wet ingredients: 2 large eggs, 3/4 cup buttermilk, 1/2 cup plain Greek yogurt or sour cream, 1/2 cup melted unsalted butter, 2 tablespoons lemon zest, 2 tablespoons lemon juice, 1 teaspoon vanilla extract
Fruit: 1 1/2 cups raspberries tossed with 1 tablespoon all-purpose flour
Glaze: 2/3 cup powdered sugar, 1 tablespoon fresh lemon juice, 1 teaspoon milk, 1/2 teaspoon lemon zest, pinch of fine sea salt

Do This

1. Heat oven to 425°F and line a 12-cup muffin pan with paper liners.
2. Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
3. Whisk eggs, buttermilk, Greek yogurt, melted butter, lemon zest, lemon juice, and vanilla in a second bowl.
4. Fold wet ingredients into dry ingredients just until no dry streaks remain, then gently fold in floured raspberries.
5. Divide batter among 12 cups, filling each nearly to the top.
6. Bake at 425°F for 5 minutes, then reduce oven to 375°F and bake 14 minutes more.
7. Cool 15 minutes, drizzle with lemon glaze, and let set for 5 minutes before serving.

Why You’ll Love This Recipe

Bright and fresh: Fresh lemon zest and juice give the muffins a sunny flavor that balances the tart raspberries beautifully.
Tender bakery-style crumb: Buttermilk, yogurt, and melted butter make the muffins soft, moist, and lightly rich without feeling heavy.
Pretty but easy: The raspberry swirls and pale lemon glaze look elegant, but the method is simple enough for a relaxed weekend bake.
Great for sharing: These muffins are cheerful for brunch, breakfast trays, lunchboxes, or an afternoon coffee break.

Grocery List

Produce: 2 large lemons, 1 1/2 cups fresh raspberries or frozen raspberries
Dairy: 2 large eggs, buttermilk, plain Greek yogurt or sour cream, unsalted butter, milk
Pantry: All-purpose flour, granulated sugar, powdered sugar, baking powder, baking soda, fine sea salt, vanilla extract

Full Ingredients

For the Lemon Raspberry Muffins

2 cups all-purpose flour, spooned and leveled, plus 1 tablespoon all-purpose flour for coating the raspberries
3/4 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon fine sea salt
2 large eggs, at room temperature
3/4 cup buttermilk, at room temperature
1/2 cup plain Greek yogurt or sour cream, at room temperature
1/2 cup unsalted butter, melted and cooled for 5 minutes
2 tablespoons finely grated fresh lemon zest, from about 2 large lemons
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 1/2 cups fresh raspberries, or frozen raspberries kept frozen until mixing

For the Light Lemon Glaze

2/3 cup powdered sugar, sifted
1 tablespoon fresh lemon juice
1 teaspoon milk
1/2 teaspoon finely grated fresh lemon zest
1 small pinch fine sea salt

Lemon Raspberry Muffins With Light Lemon Glaze – Closeup

Step-by-Step Instructions

Step 1: Prepare the oven and muffin pan

Place a rack in the center of the oven and preheat to 425°F. Line a standard 12-cup muffin pan with paper liners, or grease the cups lightly with butter or nonstick baking spray. The initial high heat helps the muffins rise tall and create rounded, bakery-style tops.

Step 2: Coat the raspberries

Place the raspberries in a small bowl and sprinkle them with 1 tablespoon all-purpose flour. Toss very gently until lightly coated. This helps keep the berries suspended in the batter instead of sinking to the bottom. If using frozen raspberries, do not thaw them; use them straight from the freezer to prevent excess bleeding.

Step 3: Mix the dry ingredients

In a large mixing bowl, whisk together 2 cups all-purpose flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon fine sea salt. Whisk for about 30 seconds to evenly distribute the leavening so the muffins rise evenly.

Step 4: Mix the wet ingredients

In a medium bowl, whisk the 2 large eggs until smooth. Add the 3/4 cup buttermilk, 1/2 cup Greek yogurt or sour cream, 1/2 cup melted and cooled unsalted butter, 2 tablespoons lemon zest, 2 tablespoons lemon juice, and 1 teaspoon vanilla extract. Whisk until the mixture is creamy and well combined.

If the melted butter firms up slightly when it meets the cooler dairy, that is okay. For the smoothest batter, make sure the eggs, buttermilk, and yogurt are at room temperature before mixing.

Step 5: Combine the batter gently

Pour the wet ingredients into the bowl of dry ingredients. Using a flexible spatula, fold the mixture together just until the flour is mostly hydrated and only a few pale streaks remain. The batter should be thick and slightly lumpy. Avoid vigorous stirring, which can make muffins tough.

Step 6: Fold in the raspberries

Add the flour-coated raspberries to the batter and fold them in with 5 to 8 gentle strokes. Try not to crush the berries; a few red streaks are lovely, but overmixing can turn the batter pink and dense. The finished batter should look thick, creamy, and generously dotted with raspberries.

Step 7: Fill the muffin cups

Divide the batter evenly among the 12 prepared muffin cups, using about 1/3 cup batter per muffin. The cups should be filled nearly to the top. If you want extra-pretty muffins, lightly press 1 or 2 additional raspberries into the top of each muffin before baking, using berries from the measured amount if you reserved a few.

Step 8: Bake the muffins

Bake at 425°F for 5 minutes. Without opening the oven door, reduce the oven temperature to 375°F and continue baking for 14 minutes, for a total bake time of 19 minutes. The muffins are done when the tops are lightly golden, spring back when gently pressed, and a toothpick inserted into the center comes out clean or with a few moist crumbs, not wet batter.

Step 9: Cool before glazing

Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack. Cool for 10 more minutes before adding the glaze. Glazing while the muffins are warm, but not hot, helps the glaze settle into a delicate, glossy finish without completely melting away.

Step 10: Make and drizzle the lemon glaze

In a small bowl, whisk together the 2/3 cup sifted powdered sugar, 1 tablespoon fresh lemon juice, 1 teaspoon milk, 1/2 teaspoon lemon zest, and a small pinch of fine sea salt until smooth. Drizzle the glaze over the muffins with a spoon. Let the glaze set for 5 minutes before serving.

Pro Tips

Use fresh lemon zest for the biggest flavor: The zest holds fragrant lemon oils that make the muffins taste vivid and bright.
Do not overmix: Muffin batter should be folded gently and left a little lumpy. Overmixing develops gluten and can create a chewy texture.
Keep frozen berries frozen: Thawed raspberries release too much juice and can make the batter watery or overly streaked.
Fill the cups high: For tall, generous muffin tops, fill each muffin cup nearly to the rim.
Let the muffins cool slightly before glazing: A warm muffin welcomes the glaze, but a hot muffin will make it disappear into the crumb.

Variations

Lemon blueberry muffins: Replace the raspberries with 1 1/2 cups blueberries, fresh or frozen, and keep the rest of the recipe the same.
Almond lemon raspberry muffins: Add 1/2 teaspoon almond extract with the vanilla and sprinkle 1/4 cup sliced almonds over the batter before baking.
Extra-tart lemon glaze: Replace the 1 teaspoon milk in the glaze with 1 teaspoon additional fresh lemon juice for a sharper lemon finish.

Storage & Make-Ahead

Store glazed muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days, then let them come to room temperature or warm them for 10 seconds in the microwave before serving. To freeze, place unglazed cooled muffins in a freezer-safe bag or container and freeze for up to 3 months. Thaw at room temperature for about 1 hour, then add the fresh lemon glaze just before serving. For make-ahead baking, mix the dry ingredients up to 2 days in advance and store covered at room temperature; mix the wet ingredients the day of baking for the best rise and texture.

Nutrition (per serving)