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.

Ingredients for Lemon Raspberry Muffins

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 powderCream 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.


Don’t forget to Pin our Lemon Raspberry Muffins for later!

The Southern Lady Cooks

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