clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Raspberry Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews
  • Author: Lily Ernst
  • Prep Time: 15 min
  • Cook Time: 15 min
  • Total Time: 30 minutes
  • Yield: 12
  • Category: breakfast, snack
  • Method: bake
  • Cuisine: American


These Raspberry Muffins are a delightful way to savor the flavors of summer. With their burst of juicy raspberries and fluffy texture, they are sure to become your new favorite.


  • 2 cups (250g) all-purpose flour
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1/2 cup vegetable oil
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 3/4 cup milk
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • zest of 1 lemon
  • 1 & 1/2 cups raspberries
  • 12 tbsp coarse sugar for sprinkling (optional)


  1. Preheat oven to 425F and line a muffin pan with paper liners.
  2. Zest and juice your lemon. Mix the milk with 1 tbsp of lemon juice and set aside. In a medium bowl, toss together the flour, baking powder, and salt.
  3. In a large bowl, whisk together the oil, sugar, eggs, vanilla extract, lemon zest, and soured milk.
  4. Add the dry ingredients to the wet ingredients and stir together until just combined. Gently fold in the raspberries.
  5. Spoon the muffin batter into the prepared muffin pan. Sprinkle with coarse sugar if using.
  6. Bake at 425F for 5 minutes, then at 350F for another 15-18 minutes or until a toothpick inserted into the center comes out clean.


Leftovers can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

My Best Summer

No-Bake Recipes


Simple tips, tricks & favorite recipes to bake like the pros!