This post may contain affiliate links.
These lemon and raspberry muffins are soft, fluffy, and packed with bright citrus flavor and juicy raspberries in every bite. They’re lightly sweet, perfectly tender, and finished with a simple lemon glaze that takes them to the next level.
The addition of vanilla granola gives these muffins a subtle texture and bakery-style feel, while the lemon zest and juice keep everything fresh and vibrant. They’re easy to make and perfect for breakfast, brunch, or a quick snack throughout the week.
What’s to Love About Lemon and Raspberry Muffins
These muffins are one of those recipes you’ll keep coming back to. Here’s why:
• Bright and fresh flavor. Lemon and raspberry are the perfect combination.
• Soft and fluffy texture. Moist muffins with a tender crumb.
• Easy to make. Simple ingredients and minimal prep time.
• Bakery-style finish. Granola topping and lemon glaze make them feel extra special.
• Perfect for any time of day. Breakfast, snack, or even dessert.
If you’re looking to create a full brunch spread with these muffins then make my Sweet Potato Breakfast Hash, or Breakfast Enchiladas with my Chicken Apple Sausage.
Ingredient Notes
All other ingredients and measurements can be found in the recipe card toward the bottom of this post.
- All Purpose Flour. This gives the muffins structure while still keeping them soft and tender.
- Granulated Sugar. Adds sweetness and helps create that light, fluffy texture.
- Raspberries. Fresh or frozen both work here. They add bursts of juicy flavor in every bite.
- Poppy Seeds. These are totally optional but they add crunchy texture and a mild, nutty, and slightly sweet flavor that intensifies when toasted. They are also nutrient-dense, offering manganese, calcium, and healthy fats
- Lemon (Juice & Zest). This is where all that bright, fresh flavor comes from. Don’t skip the zest!
- Milk + Lemon Juice. The lemon juice sits in the milk for a minute before mixing, helping create a more tender muffin.
- Avocado Oil. Keeps the muffins moist without overpowering the flavor.
- Eggs. Helps bind everything together and gives the muffins structure.
- Vanilla Extract. Adds warmth and enhances the sweetness.
- Vanilla Granola. This adds texture throughout and gives that bakery-style topping when sprinkled on top.
- Powdered Sugar + Lemon Juice (Glaze). This simple glaze adds a sweet, tangy finish that pairs perfectly with the muffins.
Steps to Make This Recipe
Ready to make these lemon and raspberry muffins? Let me walk you through it. For your convenience, the full ingredient list and instructions are in the printable recipe card below.
- Step One: Preheat the oven to 375º F. In a mixing bowl, add the eggs, avocado oil, vanilla extract, and lemon zest.
- Step Two: Measure the milk in a liquid measuring cup and squeeze the lemon juice into the milk. Let it sit for 1 minute, then add it to the bowl with the wet ingredients and mix to combine.
- Step Three: In a separate large bowl, combine the flour, sugar, baking powder, poppy seeds and salt.
- Step Four: Add the wet ingredients to the dry ingredients and stir gently until just combined. Do not over-mix. Fold in the raspberries and vanilla granola.
- Step Five: Line a muffin tin with liners or grease with nonstick spray. Fill each muffin cup about ¾ full. Bake for 15 minutes, then remove from the oven and quickly sprinkle additional granola on top.
- Step Six: Return to the oven and bake for another 10–15 minutes, or until a toothpick inserted into the center comes out clean.
- Step Seven: Allow the muffins to cool completely before adding the glaze. In a small bowl, whisk together powdered sugar and 2 tablespoons lemon juice. Add more lemon juice if you prefer a thinner glaze.Drizzle the glaze over the cooled muffins and serve.
Recipe Pairings
These muffins are perfect on their own but also pair well with:
• Coffee or tea
• Greek yogurt and fresh fruit
• A simple brunch spread
• A smoothie for a balanced breakfast
Recipe Tips
• Don’t over-mix the batter. This keeps the muffins soft and fluffy.
• Let the milk and lemon juice sit. This step helps create a more tender texture.
• Add granola halfway through baking. This keeps it from burning while still giving a crunchy topping.
• Cool before glazing. This prevents the glaze from melting into the muffins.
• Fresh or frozen raspberries both work. No need to thaw if using frozen.
other treats to try
Breakfast
No Bake Granola Bars
Recipes
Protein Tiramisu
Dessert
Italian Lemon Cake
Dessert
Carrot Cake Oatmeal Cookies
Lemon and Raspberry Muffins
Equipment
- mixing bowls
- muffin baking tin
Ingredients
- 2 cups all purpose flour
- 1 cup white granulated sugar
- 1 Tablespoon baking powder
- 2 Tablespoons poppy seeds
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup whole or 2% milk
- 1 medium lemon, juice and zest
- 1/2 teaspoon vanilla extract
- 1/2 cup avocado oil
- 1 1/2 cups raspberries
- 1 cup vanilla granola plus more for topping
Icing
- 1 cup powdered sugar
- 2 Tablespoons fresh lemon juice
Instructions
- Preheat the oven to 375º F.
- Add the eggs, avocado oil, vanilla extract, and lemon zest to a mixing bowl.
- Measure the milk in a liquid measuring cup and squeeze the lemon juice into the milk. Let it sit for 1 minute, then add it to the bowl with the other wet ingredients and mix to combine.
- In a separate large bowl combine the flour, sugar, baking powder, poppy seeds and salt.
- Add the wet ingredients to the dry ingredients and stir gently until just combined. Do not over-mix. Fold in the raspberries and granola.
- Line a muffin tin with liners or grease with nonstick spray and fill each cup 3/4 full. Bake for 15 minutes, remove from the oven and sprinkle additional granola on top.
- Return to the oven and bake for another 10–15 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool completely.
- In a small bowl whisk together powdered sugar and 2 tablespoons lemon juice, adding more if needed to thin. Drizzle the glaze over the muffins and serve.
Notes
- Do not over-mix the batter. Mixing just until combined will keep the muffins soft and fluffy.
- Let the milk and lemon juice sit before mixing. This helps create a more tender texture in the muffins.
- Fresh or frozen raspberries both work. If using frozen, do not thaw before adding to the batter.
- Add the granola halfway through baking. This keeps it from burning while still giving a crunchy topping.
- Allow the muffins to cool completely before adding the glaze so it doesn’t melt into the muffins.
- Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi! Looking forward to making these muffins. Did you use poppy seeds in this recipe? The picture seems to show what looks to be poppy seeds but it’s not listed in the ingredient list.
Thanks!
Yes! Thank you for catching this. 2 TBSP will be added. xoxo
I hope you love these muffins as much as we do! Such a great treat!