Raspberry Lemon Muffins

These raspberry lemon muffins are bright, tender, and a breeze to whip up — a lemony batter made with creamy Greek yogurt and smooth, fruity olive oil, with sweet-tart raspberries tucked right in the middle of each muffin. You can use fresh or frozen berries, and this recipe makes 12 muffins in about 25 minutes from start to finish. Expect a rustic, soft crumb with a fresh lemon zest punch and juicy raspberry pockets in every bite.

If you’re craving a muffin that’s bursting with lemony brightness yet simple to make, these raspberry lemon muffins are just the ticket. The batter is tender and lightly tangy thanks to Greek yogurt, plus it gets a bit of richness from a mild, fruity olive oil. The raspberries stay lovely and jammy by being nestled right in the center of each muffin. You end up with 12 tender muffins that take roughly 5 minutes prep and 15–20 minutes to bake, giving you a slightly rustic crumb with big lemon zest flavor and little juicy bursts of raspberry in every bite.

Down below, you’ll find a straightforward list of ingredients and a simple step-by-step guide, along with tips to help keep these muffins light, variations to mix things up, and handy advice about storing and troubleshooting. Whether you use fresh or frozen berries, pressing them gently into the center ensures they stay intact and juicy without bleeding all over the batter.

Mixing and Baking Instructions

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

2. Measure 2 cups all-purpose flour using the spoon-and-level method, then whisk together with 1 1/2 teaspoons baking powder and 1/2 teaspoon kosher salt.

   

3. In another bowl whisk 1 cup plain Greek yogurt, 1/2 cup extra-virgin olive oil, 2 eggs, 1 teaspoon vanilla extract, and 1/2 cup sugar; zest 1 lemon over the mixture and stir.

4. Pour the wet ingredients into the dry ingredients and gently stir just until combined, leaving some lumps and avoiding overmixing.

   
5. Evenly divide the batter among the 12 muffin cups.

6. Toss 1 cup raspberries with the remaining 2 tablespoons sugar in a small bowl (do not thaw frozen berries if using frozen).

   

7. Gently press a rounded tablespoon of the raspberry-sugar mixture into the center of each muffin, pushing about halfway down into the batter.

8. Bake at 375°F for 15–20 minutes, rotating the pan a quarter turn halfway through baking if needed, until edges are golden and raspberries are soft and bubbly.

   

9. Let the muffins cool in the tin for 5–10 minutes, then loosen each muffin with a fork or butter knife and transfer to a rack to cool.

What Makes Them Special

• The bright, fresh lemon flavor pairs beautifully with the fruity olive oil and tangy Greek yogurt to create a light yet satisfying muffin.
• Raspberries rest in the center of each muffin, so they stay whole and jammy instead of breaking up and coloring the whole muffin.
• Super approachable and quick: just 5 minutes to prep and about 15 to 20 minutes to bake, perfect for a special weekend breakfast or an easy treat any day.
• Works with fresh or frozen raspberries, making it an all-year-round recipe that fits your pantry.

Tips for Best Results

• When measuring flour, spoon it lightly into your cup and level it with a knife. This helps avoid accidentally packing too much flour, which can make muffins dense.
• Mix the batter just until the ingredients come together — some lumps are good! Overmixing will make your muffins tough.
• Coating the raspberries in sugar before pressing them into the batter keeps them juicy and helps prevent them from sinking to the bottom.
• If you use frozen raspberries, don’t thaw them first. Toss them right into the sugar and add them frozen to reduce color bleeding into the batter.
• Choose a mild, fruity extra-virgin olive oil rather than a peppery one. It complements the lemon nicely and keeps the muffins tasting fresh.
• Let the muffins cool in the tin for 5–10 minutes before removing. This helps the raspberry center settle and prevents it from leaking or tearing apart when you take them out.
• Give your muffin pan a quarter turn halfway through baking if your oven bakes unevenly — this little step helps muffins brown beautifully on all sides.

Flavor Swaps and Add-Ins

• Swap raspberries with blueberries or blackberries 1:1. For really juicy berries, toss them with a bit of flour first to keep them from sinking.
• Add 1–2 tablespoons of poppy seeds to the batter for a classic lemon-poppy seed twist that adds texture and flavor.
• Drizzle a simple lemon glaze over cooled muffins by whisking 1 cup powdered sugar with 1–2 tablespoons lemon juice for an extra touch of sweetness and zing.
• Try a streusel topping by mixing 1/3 cup flour, 2 tablespoons sugar, 2 tablespoons cold butter, and a pinch of salt until crumbly, then sprinkle on top before baking for a crunchy, buttery finish.
• For a richer flavor, swap the olive oil for 1/2 cup melted unsalted butter. You’ll get a softer crumb and a more classic muffin taste.
• Swap the Greek yogurt for plain sour cream to keep tanginess with a creamier texture. Or, use a thick non-dairy yogurt with flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg) to make a vegan-friendly version — the texture might change a bit but it’s still delicious.
• For a heartier muffin, swap up to half the all-purpose flour with whole wheat flour. If the batter feels thick, add an extra tablespoon or two of yogurt to keep it moist.

Keeping and Freezing Muffins

• Keep cooled muffins in an airtight container at room temperature for 1–2 days — perfect for quick snacks or breakfast on the go.
• If you want them to last longer, store in an airtight container in the fridge for up to 4–5 days. Just warm them gently or bring them to room temp before serving to bring back that fresh-baked feel.
• For long-term storage, wrap each muffin individually in plastic wrap or place in a freezer-safe container or bag. Freeze for up to 3 months and thaw at room temperature for 30–60 minutes before eating. You can also reheat straight from frozen.
• To reheat, zap muffins in the microwave for about 15–25 seconds depending on your microwave’s power, or warm in a 325°F oven for 8–12 minutes. If reheating from frozen, try 15–20 minutes at 350°F for best results.
• This batter uses baking powder to rise, so it’s best to bake soon after mixing for fluffiest muffins. If you need to wait, refrigerate the batter for up to 8 hours, but know your muffins might not rise quite as much. Baking and then freezing or refrigerating fully baked muffins usually gives better texture.

Answers to Common Questions

• Can I use frozen raspberries?

  Absolutely! Just don’t thaw them first. Toss the frozen berries with the 2 tablespoons of sugar before pressing into the batter. This helps keep the berries intact and cut down on bleeding, so you’ll get lovely raspberry pockets.

• Can I substitute butter for olive oil?

  Yes, you can swap in an equal amount (1/2 cup) of melted unsalted butter. The texture will be similar but you’ll get a richer, less fruity flavor.

• How do I keep the raspberry centers from leaking or staining?

  Coating the berries in sugar helps a lot. Also, let the muffins cool for a few minutes in the tin before easing them out with a fork or butter knife to avoid breaking up the raspberry center.

• Is there a dairy-free or vegan version?

  Yes! Use a thick non-dairy yogurt and replace the eggs with flax eggs (1 tablespoon ground flaxseed plus 3 tablespoons water, chilled until gelled per egg). The texture and rise might be a little different, but they’ll still be tasty.

• Why are my muffins dense?

  This usually happens if you packed too much flour into your measuring cup or overmixed the batter. Use the spoon-and-level method to measure flour and stir just until combined to keep muffins nice and tender.

• Can I make jumbo muffins?

  Totally! Just increase baking time to roughly 22–28 minutes. Keep an eye on them and test with a toothpick; when it comes out clean and the edges are golden, they’re ready.