These light and moist Lemon and Raspberry Muffins are delicious little sweet treat to enjoy for breakfast or afternoon tea, and they also make a great low-sugar lunchbox treat for kids!
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Don’t you love those recipe that are so quick and easy to make yet do not compromise on taste? These Sour Cream Muffins with Raspberries and Lemon is one of those recipe…
Ready to be eaten in less than 30 minutes, they probably won’t last long once they come out of the oven!
Lemon Raspberry Muffins with Sour Cream
These Muffins are so easy and quick to make, and they are made with simple ingredients you will probably already have in your fridge and pantry. There are three categories of ingredients for this recipe:
Muffins Dry Ingredients:
- Plain Flour
- Caster Sugar
- Baking Powder
- Baking Soda
Muffins Wet Ingredients:
- Eggs
- Sour Cream (or Greek Yogurt)
- Lemon Juice & Zest
- Canola Oil (or your preferred vegetable oil)
The Fruits:
- Raspberries, fresh or frozen
How to make this Raspberry Muffins Recipe with Lemon and Sour Cream
These Lemon Muffins with Raspberries are so easy to make and will be ready for the oven in 10 minutes max. You don’t need any equipment or machine here, just a couple of mixing bowls and a whisk!
To make these Raspberry Lemon Muffins:
- Mix the dry ingredients together in a bowl: Flour, Sugar, Baking Powder and Baking Soda
- In a seperate bowl, whisk together the wet ingredients: Eggs, Sour Cream, Canola Oil, Lemon Juice and Lemon Zest
- Slowly mix the wet ingredients into the dry ingredients.
- When you get a light batter, gently fold in the raspberries – trying not to break them in the batter
- Pour a little bit of batter in each muffin pan and bake for 15 minutes
- Leave to cool down before eating.
Questions about this Raspberry and Lemon Muffins Recipe:
Can you use frozen Raspberries to make muffins?
You can absolutely use frozen raspberries for this recipe. I would only recommend to take them out of the freezer about 30 minutes before starting to make the muffins.
That means that they have time to get to room temperature before you fold them in the muffin batter.
How long will these muffins keep?
These muffins will keep at room temperature for up to three days. It is recommended to store them in an air-tight container, surrounded by paper towels to absorb any humidity or moisture that could come out of the muffins.
Can you freeze Raspberry Muffins with lemon?
Just like for my Lemon and Blueberry Muffins, one of the best thing about this recipe is that they will easily freeze! To do so, let them cool down completely after baking, then wrap them individually in plastic and/or aluminium foil.
A good way to avoid freeze burns is to also place them in freezing bag. When ready to enjoy, leave at room temperature overnight, place for a minute or so in the microwave or place back in the oven for 5 minutes at 180’C/350’F.
More sweet snack ideas:
- Double Chocolate Zucchini Muffins
- No Bake Peanut Butter Cookies
- Lemon and Blueberry Muffins
- Chocolate Caramel Slices
- Apple & Raspberry Oat Slice from Goodie Goodie Lunchbox
- Peach Raspberry and White Chocolate Muffins from It’s Not Complicated Recipes
- Nut-Free Florentine Cookies
- Chocolate Chip Banana Muffins
- Apple Cinnamon Streusel Muffins
Lemon Raspberry Muffins Recipe
Lemon Raspberry Muffins
Ingredients
- 1 2/3 cup (250gr) Plain Flour
- 1/4 cup (40gr) Caster Sugar
- 1/2 tbsp. Baking Powder
- 1/4 teasp. Baking Soda
- 2 Eggs
- 1/3 cup (90ml) Sour Cream (or Greek Yogurt)
- 1 Lemon, Juice and Zest , (about 60 ml – 1/4 cup of juice)
- 1/2 cup (120ml) Canola Oil
- 1 cup (100gr) Raspberries, fresh or Frozen
Instructions
- Preheat your oven on 180'C/350'F. Line a Muffin tray with muffin paper cups.
- In a large bowl, mix the dry ingredients: Plain Flour, Caster Sugar, Baking Powder and Baking Soda.
- In a seperate bowl, whisk together the wet ingredients: Eggs, Sour Cream, Lemon Juice, Lemon Zest and Canola Oil.
- Slowly add the wet ingredients to the wet ingredients while whisking. Stir until combined.
- Genlty fold in the Raspberries (see note 1 if using frozen raspberries), then pour the batter into the muffin cups.
- Bake for 15 minutes, or until the tip of a knife comes out clean. Leave to cool down before eating.
- Keep in an air-tight container for up to 3 days, or freeze individually for up to 2 months.
Notes
- If using frozen raspberries, take them out of the freezer about 30 minutes before making the recipe so that they are not completely frozen when folded in the batter. If added directly into the batter from the freezer, they will start freezing the batter around them, making it hard to homogeneously fold them in.
What a beautiful flavour combination! These would make a lovely breakfast! Thanks for sharing with #CookBlogShare 🙂
Thanks Midge, I love that flavour combo too 🙂
These look so pretty and I love the sound of the flavors – lemon and raspberry go so well.
Thanks Caroline, love the flavour combo too!
What a great flavor combo! These look fluffy and delicious, pinned and saved for later!
Glad you liked the recipe, Michelle!
Yum! Yum! Yum! These are so so good!
Thanks Krissy!
I have these in the oven right now and my kitchen smells amazing! Can’t wait until they’re done!
So happy you wanted to try, let me know how you go!
What a great flavor combo for muffins! So refreshing and I love that you can freeze some for later.
Thanks Marlynn, gotta love those yummy treats you can freeze for later!
Such good flavors in this recipe, love the taste!!
Thanks Noelle, so happy to hear you enjoyed them!
Going to whip up a batch today! Breakfast will be set for the week 🙂 Lemon and raspberry is such a delicious combination, Sylvie!
Yaaay, so happy you wanna try!! Love the lemon/raspberry combo too 😉
These muffins look beautiful! So full of fruit, and I love the fact you can use fresh or frozen raspberries!
Thanks Robyn, I love that you can use frozen fruits too – it makes it so much easier to make all year round 😉
These sound absolutely incredible. So moist and delicious from the berries – can’t wait to try them!
Yes the raspberries makes them so deliciously moist 🙂
Lemon and raspberry are such classic flavors and play together so well! I bet my coworkers would love this on the snack table!
Perfect snack to bring to work for sure!
these muffins look perfect! You can tell just by the photo that they are fresh and light. Nice that they can freeze, too.
Thanks David – they are a great one to make ahead indeed!
I love muffins for busy mornings – and these look SO good! Will have to make a batch during meal prep this weekend
So easy to just grab one and go in the morning, isn’t it!?
These Lemon Raspberry Muffins look amazing! I could see myself enjoying these with my morning coffee! Saving this recipe to make
Thank Heidy, they are great with a cup of coffee!
I’m ready to try this recipe out! Have you ever used butter instead of oil?
Hi Natasha, I have not made this recipe with butter instead of oil, but you should absolutely be able to easily switch the two – simply melt the same quantity of butter (and let it cool down) to replace the oil. Let me know how you go!