These bakery-style raspberry Muffins are jumbo in size and contain lots of juicy raspberries and the perfect balance of moisture, sweetness, and flavor. They are wonderful warmer weather breakfast muffins with cozy flavors that your family will love.
One of the most economical breakfasts are homemade muffins that have been baked ahead of time and then frozen. When time permits, I love to bake breakfast muffins ahead of time so my family has a nice treat on busy mornings. One of my favorite options are muffins that contain berries. In the summertime, there is no shortage of blueberries, strawberries, and raspberries making these muffins the perfect choice.
I am a sucker for a nice muffin top so it took 3 times to perfect this recipe. I baked my first batch in 94-degree heat and let me tell you, it did not work out. It took cooler temperatures and some ingredient swaps to figure this one out. At the end I also discovered that freezing the fresh berries ahead of time and mixing them frozen into the batter yielded the best results. I also saved a couple for each batter top before adding the sanding sugar and baking = perfection.
Why We Love these Raspberry Lemon Muffins
Inexpensive - I made these in-season when raspberries frequently go on sale.
Easy - These are not that hard to make and kids can even help.
Convenience - You can easily freeze these muffins for an on-the-go breakfast.
Raspberry Muffin Ingredients
Flour - This recipe features all-pupose flour which gives it structure and provides the base of the recipe.
Baking powder -This helps the muffins to bake up with a light and airy texture.
Salt - Enhances the flavor of the ingredients.
Butter - Provides moisture for the muffins and acts as the "fat" on this recipe.
Sugar - Granulated sugar sweetens the muffins.
Lemon Zest - The lemon zest from one lemon provides a tangy and vibrant flavor.
Eggs - Help to bind the ingredients.
Cinnamon - Adds a cozy and warm flavor to the muffins.
Extract - Lemon extract adds to the vibrance of these muffins.
Milk - Whole milk provides moisture to the batter.
Raspberries - Fresh then frozen raspberries, or store-bought frozen raspberries work best in this recipe.
Making Raspberry Lemon Muffins
Heat oven to 400℉, line muffin tins.
Mix dry ingredients (flour, baking powder, etc.) in one bowl.
Cream butter and sugar in another bowl, add wet ingredients (milk, eggs, etc.) then dry ingredients.Fold in most frozen raspberries.
Fill liners, top with remaining berries and sugar.
Bake at 400℉ for 5 minutes, then reduce heat to 350℉ and bake 20-25 minutes more.
Cool completely before enjoying.
**Get the printable recipe below!
FAQS
My muffins are flat or sank in. What could have happened?
Typically, if there is too much moisture in the muffins, or you stopped the oven prematurely. While there is no way to make your muffins fluffy again they will still taste good once baked throughout-they just won't have bakery-style tops.
How do I get raspberries throughout the muffin?
I have found that using frozen raspberries is the best bet for a fluffy top and evenly distributed raspberry ratio. I do not recommend tossing raspberries with flour because they will get smushy and gummy leading to flour chunk in your muffins.
Do I need to thaw my raspberries before baking?
You do not need to thaw raspberries before baking. In fact, this recipe works best with frozen raspberries. I suggest washing fresh berries, allowing them to dry, and then laying them flat on a parchment-lined baking sheet to freeze for best results.
Storing Raspberry Lemon Muffins
Room temperature: Store in an airtight container for 1-2 days. Make sure they cool completely before sealing to prevent moisture and mold.
Freezing: Freeze for up to 3 months. Cool completely, then place in a zip-lock bag or airtight container. Thaw at room temperature or in the fridge before enjoying. These muffins may feel slightly wet after thawing but a quick heat-up in the microwave, air fryer, or oven will help them crisp up again!
More Breakfast Muffins to Try!
📖 Recipe
Jumbo Bakery Style Raspberry Muffins
Equipment
- 2 6-count Jumbo Muffin Tins
- oven adjusted to the center rack position
- large and medium mixing bowls
- Whisk
- measuring cups and spoons
- lemon zester
- jumbo cupcake liners
Ingredients
- 2¼ cups All-Purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter
- ¾ cup granulated sugar
- 1 tablespoon Lemon Zest *zest from one lemon
- 2 large eggs
- ½ teaspoon cinnamon
- 1½ teaspoons lemon extract
- ½ cup whole milk
- 1½ cups frozen raspberries *can pre-freeze fresh berries. Frozen works best for this recipe.
Instructions
- Preheat the oven to 400℉. Line 2 jumbo muffin tins with 9 jumbo liners. One pan will have empty wells but that is okay; set aside.
- In a medium-sized bowl, whisk the dry ingredients which include the flour, baking powder, salt, and cinnamon.
- In a larger bowl, cream together the butter, and sugar until fluffy. Add in the whole milk, eggs, zest, and extract mixing to combine.
- Slowly whisk in the dry ingredients until there are no more flour streaks.
- Fold ¾ of the frozen (not thawed) raspberries. You want to save a few to top the muffin batter with.
- Fill each liner ¾ of the way and top with additional berries and a sprinkle of sanding sugar.
- Bake muffins for 5 minutes at 400℉ which will allow the tops to burst and rise up. After 5 minutes, reduce the oven temperature to 350℉ and cook for an additional 20-25 minutes. Muffins will be fluffy, slightly golden brown, and firm to the touch once done. A toothpick inserted into the center of the muffin will be clean once removed. If they still feel wet, return them to the oven until cooked throughout.
- Allow muffins to fully cool before enjoying.
Leave a Reply