Super Moist Lemon Raspberry Muffins: Your New Favorite Bakery-Style Treat

Discover the secret to super moist lemon raspberry muffins that taste just like your favorite bakery treats! These delightful muffins boast a mild, bright lemon flavor perfectly complemented by an abundance of sweet-tart raspberries. Imagine a refreshing raspberry lemonade transformed into a cloud-like muffin – pure perfection in every bite.

This past weekend, I finally got to see the new Spiderman movie, and it got me thinking. Have you seen it yet? For as long as I can remember, I’ve harbored a secret passion for superheroes. While my childhood friends were busy hosting elaborate tea parties for their stuffed animals and playing with their Polly Pocket dolls, you’d find me sprawled on the living room carpet, utterly engrossed in superhero cartoons. Batman, Superman, Spiderman – you name it, I watched it. Of course, this was my ultimate guilty pleasure, a secret I dared not share with my girl friends. What would they say? Liking “boy things” was simply absurd, or so I thought back then. So, like any good superhero, I lived a double life. By day, I was the picture of a polite, tea-partying girl; by night, my mom’s favorite shawl became my cape as I leaped off couches, ready to fight imaginary crime and save the world.

In honor of all the caped crusaders and their incredible feats, I decided to bake something equally super: these unbelievably moist lemon raspberry muffins. These aren’t just any muffins; they’re an ode to light, refreshing flavors and the joy of a truly satisfying treat. The delicate lemony essence in these muffins is perfectly balanced by the vibrant, sweet-tart burst of fresh raspberries, creating a flavor combination that’s simply out of this world. It’s a match made in culinary heaven, promising to bring a little bit of superhero-level happiness to your day.

My Current Baking Obsessions: Berries and Muffins

Lately, I’ve found myself completely obsessed with a few things in the kitchen. First, there’s my undeniable love for berries – all kinds of berries, but particularly the magnificent raspberry. Their bright color and tangy sweetness make them irresistible in everything from smoothies to desserts. If you’ve been following along, you’ll know my raspberry obsession runs deep (see my Raspberry Cream Greek Yogurt Pops for proof!). My second obsession? Making muffins! There’s something incredibly satisfying about whipping up a batch of warm, fluffy muffins, whether they’re for breakfast, a snack, or a thoughtful gift. I’ve explored a variety of recipes, from Healthy Chocolate Chip Banana Muffins and Super Moist and Healthy Carrot Cake Muffins to Light Lemon Poppy Seed Muffins. The possibilities truly feel endless!

I sincerely hope you don’t mind my latest berry and muffin fixations. It’s just that these simple, comforting bakes offer so much versatility and joy. I can tell you right now that I have at least five more muffin ideas buzzing around in my head, so don’t be surprised if another delicious muffin recipe appears on your feed soon. But rest assured, it will be absolutely worth it, I promise!

There’s a special kind of happiness that comes from pairing a warm, freshly baked muffin with a steaming cup of coffee, especially when that muffin is as soft as a cloud, light as an angel food cake, and generously studded with juicy raspberries. I’m one of those people who needs variety in my daily meals; eating the same thing every day just won’t do! And these lemon raspberry muffins are the perfect solution. They’re not shy about their star ingredient – each muffin is absolutely bursting with plump, juicy raspberries, not just a few scattered here and there. These lemon raspberry muffins truly mean business, delivering a vibrant flavor and tender texture that will brighten any morning or afternoon.

Simple Ingredients for Exceptional Flavor

For today’s recipe, we’re keeping the ingredient list refreshingly simple. Most of these items are likely staples already residing in your kitchen pantry, making these muffins incredibly accessible and easy to whip up anytime. The beauty of these muffins lies in how common ingredients come together to create something truly extraordinary.

Substitutions and Ingredient Insights:

I’m using all-purpose flour for this recipe, which gives the muffins a wonderfully tender crumb. However, if you’re looking to add a little extra fiber and a nutty undertone, you can easily replace half the quantity of all-purpose flour with whole wheat flour. This modification will make the muffins even lighter and add a wholesome dimension to their flavor profile. For the fat component, coconut oil in its liquid state provides a subtle richness, but canola, vegetable, or corn oil are all excellent substitutes that will yield similar moist results without significantly altering the flavor. The key is to use a neutral-flavored oil.

One of the secrets to their incredible moisture and tenderness comes from the combination of Greek yogurt and light sour cream. In my testing, using half Greek yogurt and half light sour cream resulted in an amazingly moist, light, and tangy texture that truly elevates these muffins. However, you absolutely have the flexibility to use either one exclusively if you prefer; the choice is totally up to you! Both add a crucial element of moisture and a delicate tang that brightens the overall flavor profile. And when it comes to the star fruit, raspberries, both fresh and individually frozen berries work beautifully. There’s no need to defrost frozen raspberries; simply toss them directly into the batter. They’ll maintain their shape and prevent the batter from becoming too runny. Just be mindful that using frozen raspberries might cause a slight bleed of color, creating lovely pink streaks in your muffins.

The Magic of Make-Ahead: Freezing Your Muffins

One of the absolute best features of these lemon raspberry muffins is how exceptionally well they freeze. You can store them in an airtight container or freezer-safe bag for up to three months, and they will retain their incredible moisture and flavor. This makes them a fantastic option for busy mornings or whenever you need a quick, delicious grab-and-go meal. Simply pop a frozen muffin into the microwave for about 15-20 seconds, and you’ll have a warm, soft, and perfectly thawed treat. Pair it with a banana or an apple, and you’ve got a perfectly nutritious and satisfying breakfast ready in about the same time it takes to tie your shoelaces!

Beyond breakfast, these muffins also make wonderful after-school snacks for kids (or adults!), and they’re the ideal 3 PM pick-me-up to combat that mid-afternoon slump. Having a batch of these bakery-style beauties on hand means you’re always prepared for a delightful moment. So, whether you’re channeling your inner superhero or simply starting your week on a high note, super moist lemon raspberry muffins are an undeniably great way to do it!

Happy Monday, and happy baking!

Yield: 12 muffins

Super Moist Lemon Raspberry Muffins

Prep Time
8 minutes

Cook Time
22 minutes

Total Time
30 minutes

Super moist lemon raspberry muffins that taste like your favorite bakery-style treats! These muffins have a mild lemon flavor with lots of bright raspberries. It’s like a raspberry lemonade muffin!

Ingredients

2 and 1/4 cups all-purpose flour (or half whole wheat flour + half all purpose)
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/2 cup (liquid state) coconut oil (canola, vegetable or corn works too)
1 cup greek yogurt or light sour cream (I used 1/2 greek yogurt + 1/2 sour cream)
2 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon juice + zest of 1 lemon
1 and 1/2 cups (12 oz) fresh or frozen raspberries

Instructions

Place a rack near the center of the oven and preheat the oven to 375 degrees F. Spray a muffin pan with cooking spray and set aside.
In a large bowl, combine the flour, baking powder, baking soda, and salt. Whisk and set aside.
In a medium bowl, combine the sugar, oil, yogurt (or sour cream), eggs, vanilla extract, lemon juice, and lemon zest. Continue to whisk until the sugar dissolves. Pour the wet mixture into the dry mixture and fold until just combined. Do not overmix. Fold in the raspberries. Divide the muffin batter into the muffin pans and bake for 18 – 22 minutes or until a toothpick inserted into the muffin comes out clean with just a few crumbs. Let muffins cool in the pan for 10 minutes before removing to a cooling rack.*

Notes

Make sure the yogurt and eggs are room temperature in this recipe for best results. Room temperature ingredients combine more smoothly and create a more uniform batter.
These muffins are incredibly moist! For the best texture and to prevent them from breaking, it’s crucial to let them cool in the muffin pan for at least 10 minutes after baking. Attempting to remove them too soon will likely result in mushed or crumbled muffins.

Have you made this recipe?

If you enjoyed this recipe, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below. You can also share a picture on Instagram with the hashtag #LITTLESPICEJAR, I’d love to see what you made!

If you like this recipe, you might also like:

Glazed Lemon Raspberry Bundt Cake
Outrageous Blueberry Muffins