Raspberry Lemon Zest Muffins: A Delightful Burst of Summery Flavors in Every Bite

Raspberry Lemon Zest Muffins: A Delightful Burst of Summery Flavors in Every Bite


These Raspberry Lemon Zest Muffins are a perfect blend of tart raspberries and refreshing lemon zest, providing a deliciously sweet and tangy treat. Perfect for breakfast or as an afternoon snack, these muffins are sure to brighten up any day with their fruity flavors and delightful aroma.


  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, melted
  • 1/2 cup buttermilk
  • 1 large egg
  • 1 tsp vanilla extract
  • Zest of 1 lemon
  • 1 cup fresh raspberries


  1. Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease with non-stick spray.
  2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt until well combined.
  3. In a separate bowl, mix together the melted butter, buttermilk, egg, vanilla extract, and lemon zest.
  4. Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.
  5. Fold in the raspberries gently to avoid breaking them apart.
  6. Spoon the batter evenly into the prepared muffin tin cups, filling each about two-thirds full.
  7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.

Enjoy your Raspberry Lemon Zest Muffins warm or at room temperature. They’re great on their own or with a pat of butter!