Raspberry Lemon Muffins

These raspberry lemon muffins are little bursts of sunshine in every bite, filled with juicy berries and a soft, tender crumb thanks to olive oil and creamy Greek yogurt. I love how the raspberries get lightly tossed in sugar and then tucked right into the center of each muffin. As they bake, they create those sweet, jammy pockets that make every mouthful feel like a cozy treat.

This recipe is a breeze and super doable—about 25 minutes from start to finish—with the bonus that you can use fresh or frozen raspberries without any extra fuss. The muffins end up lightly sweet and lemony with that charmingly rustic, craggy top you won’t find in typical cupcake-style muffins.

Think fresh, bright, and zero fuss. These raspberry lemon muffins balance zesty lemon zest with the gentle fruitiness of olive oil and the tang of Greek yogurt to create a perfectly moist and flavorful crumb. The whole raspberries, just dusted in sugar, nestle in the center of each muffin, keeping the berry flavor bright and jammy without bleeding through the whole batter.

They’re ready in about 25 minutes and yield a dozen rustic muffins sporting golden, craggy tops—not shiny like bakery cupcakes but way more homey and comforting. Using fresh or frozen raspberries? Either works perfectly, so no worries there. Plus, you only need a few basic kitchen tools. Whether you need an easy weekday breakfast, a casual brunch, or a quick grab-and-go snack, these muffins fit the bill flawlessly.

Keep scrolling for the full ingredient list, simple step-by-step instructions, handy tips from my kitchen, fun flavor swaps, smart storage hacks, and answers to your most common questions. I want to make sure you nail these muffins every single time.

Bright Flavor and Tender Texture

These raspberry lemon muffins hit that sweet spot for busy cooks who want bakery-style flavor without turning their kitchen upside down. In about 25 minutes, you get soft, tender muffins bursting with jammy raspberry centers and a zesty lemon punch—never too sweet, never heavy, just delicious and easy with everyday ingredients.

• Quick and forgiving: They come together fast, with only a few simple steps and minimal tools.
• Moist, tender crumb: Thanks to Greek yogurt and olive oil, these muffins stay soft and lightly tangy, never dry.
• Jammy berry pockets: Tossing the raspberries in sugar and gently pressing them into the batter creates those sweet little bursts without breaking the fruit apart.
• Bright, fresh flavor: Lemon zest and mild fruity olive oil add a clean citrus note that perfectly balances the berries.
• Rustic, not cupcake-y: You’ll love the golden, craggy tops and lightly sweet flavor—perfect for breakfast, brunch, or snacks.
• Year-round friendly: Use fresh or frozen raspberries anytime—no thawing needed for the frozen ones.
• Super versatile: Easy to swap in other berries, add poppy seeds, switch olive oil for butter for richness, or drizzle a glaze for extra sweetness.
• Make-ahead and freezer-friendly: Prep ahead or freeze baked muffins for a no-fuss breakfast on busy mornings.

• Lemon zest and fruity olive oil provide a fresh citrus burst that brightens every bite.
• Greek yogurt adds the perfect tang and moisture to keep muffins soft and tender.
• Raspberries are nestled right in the center to keep those jammy bits intact without turning the batter pink.
• Quick and simple: just one bowl for wet ingredients and a few easy steps to get a dozen muffins ready in about 25 minutes.
• Works beautifully with fresh or frozen raspberries, making it your go-to recipe any season of the year.

Ingredients and Quantities

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 cup plain Greek yogurt
• 1/2 cup extra virgin olive oil
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup + 2 tablespoons sugar, divided
• zest of 1 lemon
• 1 cup raspberries (fresh or frozen)

How to Make Them

1. Preheat your oven to 375°F and spray a 12-cup muffin tin well with nonstick cooking spray.

2. In a large bowl, whisk together 2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon kosher salt until evenly mixed.

   

3. In a separate bowl, stir together 1 cup plain Greek yogurt, 1/2 cup extra virgin olive oil, 2 eggs, and 1 teaspoon vanilla extract until combined.

4. Add 1/2 cup sugar and the zest of 1 lemon to the yogurt mixture and mix it all together.

   

5. Pour the wet ingredients into the dry and gently stir just until the batter comes together. Be careful not to overmix—lumps are totally okay!

6. Scoop the batter evenly into the 12 prepared muffin cups.

   

7. In a small bowl, gently toss 1 cup raspberries (fresh or frozen) with 2 tablespoons sugar.

8. Take a rounded tablespoon of the raspberry-sugar mix and carefully press it right into the center of each muffin cup, pushing it about halfway into the batter.

   

9. Bake your muffins for 15 to 20 minutes—if you’re using frozen raspberries, pop them in for an extra 1–2 minutes—until the edges turn golden and the berries start bubbling.

10. To check if they’re done, stick a toothpick into the edge (avoiding the raspberry spot). It should come out clean or with a few crumbs.

    

11. Use a fork to gently loosen the edges, then lift the muffins out with an oven mitt. Let them cool on a wire rack before digging in.

    

Baker’s Tips for Success

• Measure your flour the right way by scooping it into your cup and leveling it with a knife. This little step keeps your muffins from turning out too dense or dry.
• Mix the wet and dry ingredients just until you see the batter come together. Overmixing makes muffins tough, and nobody wants that chewy texture here.
• Tossing the raspberries with sugar before adding them helps keep the juices in check and creates those perfect jammy centers we all love.
• Pick a mild, fruity olive oil instead of one that’s strong or peppery, so the lemon flavor can shine bright without competition.
• If you’re using frozen raspberries, don’t bother thawing! Just press them straight into the batter, and add a couple of extra minutes to the baking time.
• To get your muffins out cleanly, run a fork gently around the edges before lifting them out with an oven mitt—that way, no crumbs or broken bits.
• Always test for doneness by poking a toothpick into the edge (steer clear of the berry pockets). The toothpick should come out clean or with just a few crumbs.

Easy Swaps and Mix-Ins

• Blueberries: Swap raspberries for blueberries. Give them a light dusting of flour before adding, and it’ll stop them from sinking to the bottom.
• Poppy seed lemon: Stir 1–2 tablespoons of poppy seeds into your batter for a bit of extra crunch and texture that’s so fun.
• Butter option: Switch out the olive oil for melted butter if you want a richer, creamier muffin. Olive oil keeps it light and fruity; butter adds a cozy, buttery feel.
• Citrus swap: Replace the lemon zest with orange zest for a sweeter, gentler citrus note that’s wonderful, too.
• Whole grain twist: Use half whole wheat pastry flour instead of all-purpose. The muffins will be a little denser but have a lovely nutty crunch and feel extra wholesome.
• Lemon glaze: For a little extra sweetness, mix 1 cup powdered sugar with 1 to 2 tablespoons fresh lemon juice and drizzle it over the cooled muffins.

Storage and Reheating Tips

Once your muffins have cooled completely, pop them in an airtight container to keep them fresh and tasty.

• Room temperature: Enjoy muffins fresh at room temperature for up to 2 days.
• Refrigerator: Store muffins in the fridge for up to 4 to 5 days. Warm them just a bit or bring to room temp before serving for best flavor.
• Freezer: Wrap muffins individually in plastic wrap and freeze for up to 3 months. Defrost on the counter or zap in the microwave for 15–25 seconds. To reheat in the oven, bake at 325°F for 8–12 minutes until warmed through.
• Make-ahead: You can line your muffin tin, fill it with batter, and freeze before baking. When you’re ready, bake from frozen—add 5 to 8 extra minutes and check if they’re done with a toothpick.

Common Questions Answered

• Q: Can I use frozen raspberries?
  A: Definitely! Just toss them with sugar and press them into the batter right from frozen. They might release a bit more juice, so give your muffins a little extra bake time.
• Q: Can I swap out Greek yogurt?
  A: Yes! Sour cream or full-fat buttermilk are great substitutes. They keep the muffins moist with a nice tangy flavor, too.
• Q: Can I use butter instead of olive oil?
  A: Absolutely. Melted butter makes the muffins richer and creamier. Olive oil gives a fresh, fruity note if you want to keep things light.
• Q: How do I keep the raspberries in the center?
  A: Just press a heaping tablespoon of the sugar-coated raspberries into the middle of each muffin cup about halfway down. This helps the berries stay centered as the muffins bake up.
• Q: Can I make mini or jumbo muffins?
  A: Yes! Mini muffins bake faster—start checking around 8 to 10 minutes. Jumbo muffins take longer, about 22 to 25 minutes. Use a toothpick to check if they’re done.
• Q: Why do my muffins have soggy bottoms?
  A: This usually means they need a bit more baking time or the oven was too crowded. Frozen berries can also add extra moisture. Make sure your oven is fully heated, and bake until golden on the edges.