Lemon and Raspberry Muffins

5 from 1 vote

These lemon and raspberry muffins are soft, fluffy, and filled with bright lemon flavor and juicy raspberries, finished with a simple lemon glaze.

Prep Time15

Cook Time30

Total Time45

Course: Breakfast, Dessert

Cuisine: American

Servings:

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.

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.