These light and moist Lemon Raspberry Muffins are delicious little sweet treat to enjoy for breakfast or afternoon tea. Super quick and easy to make, they are also a great low-sugar treat to put in your kids lunchbox!
Why we love this recipe
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!
Combining Raspberries and Lemon creates a super light and fresh muffin, perfect to enjoy in summer (or like me… all year round!). Just like my Blueberry Lemon Muffins or my Lemon Poppy Seed Muffins, these treats can be made ahead and frozen for later if needed.
These Lemon Raspberry Muffins with Sour Cream are super easy and quick to make. They use simple ingredients you will probably already have in your fridge and pantry.
There are three categories of ingredients for this recipe (scroll down to recipe card for all quantities):
- Plain / AP Flour
- Caster Sugar
- Baking Powder + Baking Soda
- Sour Cream (or Greek Yogurt)
- Lemon Juice & Zest
- Canola Oil (or your preferred neutral flavoured cooking oil)
- Raspberries, fresh or frozen
How to make Raspberry Lemon Muffins
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!
- 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 to 20 minutes
- Leave to cool down before eating.
You can absolutely use frozen raspberries to make these Raspberry and Lemon Muffins. 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. Make sure to discard any water that could have come out of the raspberries.
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.
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 Muffins Recipes
- Double Chocolate Zucchini Muffins
- Peach Raspberry and White Chocolate Muffins from It’s Not Complicated Recipes
- Chocolate Chip Banana Muffins
- Vegan Carrot Cake Muffins
- Apple Cinnamon Streusel Muffins
- Orange and Poppy Seed Muffins
- Double Chocolate Brownie Muffins
- Chocolate Peanut Butter Muffins
- Spiced Pear Muffins
- Flourless Banana Oatmeal Muffins
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Lemon Raspberry Muffins
- 1 2/3 cup (250gr) Plain Flour
- 1/3 cup (70gr) Caster Sugar – (*)
- 1 1/2 tsp Baking Powder
- 1/2 tsp 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
- 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 dry 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 to 20 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.
- 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.