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A plate of moist raspberry muffins with a hint of lemon in the batter.

Raspberry Muffins

These homemade raspberry muffins are fluffy, moist and filled with sweet, juicy berries. They have a soft texture because they're made with buttermilk (or sour cream), and adding a little lemon zest brightens up the flavor. What's not to love about this easy raspberry muffin recipe?
Course Breakfast
Cuisine American
Keyword Raspberry Muffins
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 12 muffins


Raspberry Muffins

  • 2 cups all-purpose flour spooned & leveled
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter softened
  • ¾ cup caster sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 tablespoons lemon zest about 1 lemon
  • ¾ cup buttermilk
  • 1 ½ cups raspberries*


  • Preheat the oven to 375F degrees. Line a muffin pan with muffin papers - you'll end up with 12-14 muffins total so you may need 2 pans. 
  • Whisk together the flour, baking powder, baking soda & salt in a medium bowl.
  • In a separate large bowl, beat together the butter and sugar until fluffy. (About 2 - 3 minutes). 
  • Beat in the eggs 1 at a time, followed by the vanilla extract and lemon zest. 
  • Turn the mixer down to low speed and beat in about ⅓ of the flour mixture followed by about ½ of the buttermilk. Repeat the process with the rest of the flour mixture and buttermilk - only mixing until the batter is just combined. I always fold the last ⅓ of the flour mixture in by hand to ensure you don't over mix the batter.
  • Gently fold in the raspberries using a rubber spatula.
  • Spoon the batter into the prepared muffin pan filling each to the top.
  • Bake in the preheated oven on the middle rack for 18-22 minutes, or until the tops are golden and an inserted toothpick comes out clean (or with raspberry juice). 


*If using frozen berries, do not thaw. Toss frozen berries with 2 teaspoons of flour before folding them into the batter.