These Lemon Raspberry Muffins are wonderful in the morning with your coffee or as a snack with milk. We love muffins and I am always coming up with new ones to serve my family and friends. These muffins will keep in the refrigerator several days and can be heated in the microwave or oven. You should be able to freeze them, too. I love just having them on hand.1 (12 ounce) package frozen raspberries, unthawed or about 2 cups fresh raspberries
1 stick butter or 1/2 cup or 8 tablespoons, softened
2/3 cup white granulated sugar
2 eggs
1 cup buttermilk
1 cup sour cream
1 tablespoon lemon zest
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons baking powder

Cream butter, sugar and eggs with mixer. Add buttermilk, sour cream and lemon zest and mix well. Whisk together flour, baking soda, salt and baking powder and add to creamed mixture. Fold in raspberries and mix with spoon. Spray a 12 cup muffin tin with cooking spray. Fill cups almost full. Bake in preheated 400 degree oven for 25 to 30 minutes until muffins test done. Makes 18 muffins. Can just sprinkle on powdered sugar, eat plain or add the glaze below.


1 cup powdered sugar
2 tablespoons lemon juice

Mix with whisk until pourable. Drizzle over muffins.

Enjoy! Don’t forget to Pin for later!

The Southern Lady Cooks

Be sure and check out Everything Kentucky and The Southern Twins.

Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. You can print by clicking on the printer icon below.

Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have more than 20,000 e-mail subscribers and they are always the first to know about any new posts.

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder

Start your own blog.

We enjoy your comments but due to the large volume we must delete comments often. We try to do this weekly and sometimes more often. Positive comments about a recipe you tried and loved are always welcome. Thank you so much for commenting here.