These lemon raspberry muffins are moist, tender, and packed with fresh raspberries! Tangy fresh lemon juice and zest provide the perfect complement to the berries. The addition of vegan sour cream ensures these muffins are soft, tender, and dairy free. Enjoy these raspberry muffins for breakfast, brunch, or as a delicious snack.
I try not to discriminate and choose favorites when it comes to berries, but there’s something about the flavor of raspberries that puts them at the top of my list. It’s rather unfortunate considering they don’t grow down here in Houston! As much as I try to keep the recipes I share here as seasonal and local as possible, sometimes, I have to travel outside of the proverbial box. Since I love a good muffin as much as I love raspberries, these lemon raspberry muffins seemed fitting. They’re packed with juicy red raspberries and tangy lemon flavor. I dare you to eat just one!
Here’s What You Need:
- Fresh Raspberries – you can’t have raspberry muffins without raspberries! I recommend using fresh raspberries over frozen for the best overall texture.
- Flour – I tested this with an all-purpose flour (King Arthur is my flour of choice) but you could also try making these gluten free with a 1:1 gluten free baking flour mix.
- Baking Powder and Baking Soda – this combination helps with the rise of the muffins.
- Salt – seasons and balances all of the flavors.
- Sugar – sweetens the muffins and helps the tops turn golden brown. Make sure to use a standard granulated cane sugar for the best results.
- Eggs – help bind everything together and aid in the rise of the muffins.
- Oil – provides the fat that is necessary for a moist, delicious crumb. You can use any neutral tasting oil here. If you want to use coconut oil, make sure to allow your other wet ingredients to come to room temperature so they don’t cause the coconut oil to solidify.
- Vegan Sour Cream – the vegan sour cream keeps these muffins moist and soft. If you don’t need these muffins to be dairy free, you can use regular sour cream or a full fat Greek yogurt.
- Lemon Juice and Lemon Zest – lend a fresh and tangy flavor to the muffins that complements the raspberries nicely.
- Vanilla Extract – enhances all of the other flavors.
How to Make these Lemon Raspberry Muffins:
Since we’re using fresh raspberries, you’ll toss them in a bit of flour first. This helps keep them evenly distributed through the batter without sinking to the bottom.
Next, you’ll mix the dry ingredients and the wet ingredients in separate bowls. Then, you’ll combine them, mixing just long enough for the batter to come together. Try to avoid overmixing as it will start to build up gluten and lead to tough muffins!
Lastly, you’ll fold the flour dusted raspberries into the batter before dividing up the batter among 12 lined muffin cups. The batter will pretty much come to the top of each cup. Bake the muffins on the center rack of your preheated oven until golden.
Tips for Achieving the Best Lemon Raspberry Muffins:
- Make sure to use fresh raspberries! Frozen ones will release too much moisture into the batter.
- To get the most accurate measure of flour, fluff up the flour in your bag or container, then spoon it into your measuring cup. Make sure to overfill it, then, scrape off any excess to level the top before adding it to the recipe.
- When combining the dry and wet ingredients, try not to overmix them as this can start to develop gluten and lead to tougher muffins. Instead, mix them together just until there are no more streaks of flour visible in the batter.
- Though these muffins are best on the day they are made, leftovers may be stored in an airtight container on the counter for up to 3 days or in the fridge for up to 5 days. Muffins can be gently re-warmed in a toaster oven or microwave.
- For a mixed berry muffin, use a mix of half blueberries and half raspberries!
FAQs
Can I use frozen raspberries? No, I do not recommend using frozen raspberries in place of the fresh ones as they will release too much moisture into the batter.
Can I use other berries in place of the raspberries? Yes, you can use other berries in this recipe if you prefer! Just make sure you use the same amount that is called for (1 ½ cups).
Can these muffins be frozen? Yes, you can freeze the baked muffins. Place baked and cooled muffins in an airtight container or freezer bag. Freeze for up to 3 months. Frozen muffins can be thawed at room temperature or in the refrigerator.
Is there a substitute for the vegan sour cream? Yes, you can use a thick vegan yogurt in its place like Culina. Make sure that it is plain and unsweetened. Or, if you don’t need these to be dairy free, you can use either a regular sour cream or a full fat plain Greek yogurt.
Lemon Raspberry Muffins (dairy free)
- Total Time: 37 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
These lemon raspberry muffins are moist, tender, and packed with fresh raspberries! Tangy fresh lemon juice and zest provide the perfect complement to the berries. The addition of vegan sour cream ensures these muffins are soft, tender, and dairy free. Enjoy these raspberry muffins for breakfast, brunch, or as a delicious snack.
Ingredients
- 1 1/2 cups fresh raspberries
- 2 cups all-purpose flour plus 1 tablespoon, divided
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 cup neutral tasting oil
- 3/4 cup vegan sour cream
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest
Instructions
- Preheat the oven to 375 degrees and line a 12-cup muffin pan with paper liners.
- Add the raspberries to a small bowl and toss with 1 tablespoon of the flour until the berries are coated. Set aside.
- Whisk the remaining 2 cups of flour with the baking powder, baking soda, and salt in a medium bowl. Set aside
- Add the sugar, eggs, vanilla, vegetable oil, sour cream, lemon juice, and lemon zest to a large bowl. Whisk until the mixture is smooth and there are no large lumps of sour cream remaining.
- Add the dry ingredients to the bowl with the wet ingredients. Mix until they are just combined and there are no longer any streaks of flour visible. Gently fold in the raspberries until they are evenly distributed.
- Divide the batter between the 12 lined muffin cups. The batter should reach nearly the top of each cup. Once you’ve distributed the batter, tap the pan on the counter a few times to help settle the batter.
- Bake the muffins on the center rack in the preheated 375 degree oven for 18-22 minutes or until the tops are golden and a tester comes out clean.
- Cool the muffins in the pan for 10 minutes before removing them and placing them on a rack to cool.
Notes
- You’ll need 1 large or 2 small lemons to yield enough zest and juice for the recipe.
- If you prefer, you can use a plain thick vegan yogurt in place of the vegan sour cream.
- These muffins can be enjoyed warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 18-22 minutes
- Category: baked good
