Lemon Raspberry Muffins

Weigh out the ingredients


For the muffins, you'll need frozen raspberries, flour, baking powder, salt, vanilla, sugar, butter, oil, buttermilk, eggs, and lemon zest.

Weigh out the ingredients


For the glaze, you'll need powdered sugar and lemon juice.

In a large bowl, stir together the flour, baking powder, baking soda, and salt. Set aside.

Combine the dry ingredients


In the bowl of a stand mixer fitted with the paddle attachment, rub the sugar and lemon zest together until it resembles wet sand and smells aromatic. Add the butter to the lemon sugar mixture and cream together for 2-3 minutes until light and fluffy.

Rub sugar & zest; Cream with butter


Scrape down the bowl, then add in the oil, eggs, and vanilla, and mix until fully combined.

Mix in oil, eggs, and vanilla. 


Add in half of the dry ingredients, mixing until just combined. Then, mix in the buttermilk.

Alternate dry & wet ingredients


Mix in the remaining dry ingredients.

Add remaining dry ingredients


In a medium bowl, toss the frozen raspberries with 22g (3 tbsp) of flour to coat. Lastly, gently fold the raspberries into the batter until evenly distributed.

Fold in the raspberries


Divide the batter up between 12 muffin liners spaced out in two muffin tins. Top each muffin with a generous sprinkling of turbinado sugar. Bake the muffins for 5 minutes, then turn the oven down to 375 degrees F and bake for another 15-18 minutes or until deeply golden and a toothpick inserted comes out clean.



Allow the muffins to cool for a few minutes in the pan. In a small bowl, whisk together the powdered sugar and lemon juice. While warm, dip each muffin into the glaze and place on a wire rack to set and cool completely. Enjoy!

Dip in lemon glaze