When spring rolls around, I start craving something bright, fresh, and just a little indulgent. These Glazed Lemon Raspberry Muffins check every box they’re moist, soft, and bursting with tangy lemon flavor and juicy raspberries. The glaze on top is sweet and citrusy, giving each bite the perfect finish. Honestly, they’re just as good for breakfast as they are for a midday snack. Plus, they store well, so you can enjoy them all week long.
Method
Prepare the Wet Ingredients
Start by preheating your oven to 350°F and lining a muffin tin with paper liners so the muffins release easily after baking. In a large mixing bowl, whisk together the melted and cooled coconut oil, coconut sugar, and vanilla extract until they are well combined and smooth. Add the eggs one at a time, whisking after each addition to fully incorporate them into the batter. Next, pour in the non-dairy milk, freshly squeezed lemon juice, and lemon zest. Stir the mixture until it is well blended and fragrant from the citrus.
Mix the Dry Ingredients
In a separate medium-sized bowl, combine the gluten-free baking flour, vanilla protein powder, baking soda, and kosher salt. Whisk them together until the mixture looks uniform. This ensures that the baking soda and salt are evenly distributed throughout the flour for consistent baking.
Combine and Add Berries
Gradually pour the wet mixture into the dry ingredients, stirring gently with a spatula or wooden spoon. Mix only until the batter is just combined overmixing at this stage can make the muffins dense instead of light and fluffy. Once combined, gently fold in the fresh raspberries, being careful not to crush them so they stay whole and juicy inside the muffins.
Fill and Bake
Use a cookie scoop or spoon to portion the batter evenly into the muffin liners, filling each about three-quarters full to give them room to rise. Place the muffin tin in the preheated oven and bake for 26–28 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Once baked, remove the muffins from the oven and transfer them to a cooling rack. Allow them to cool completely before adding the glaze this prevents the glaze from melting and soaking in.
Make the Glaze
While the muffins cool, prepare the glaze in a small bowl by whisking together the powdered sugar and lemon juice until smooth and lump-free. Once the muffins are cool, drizzle the glaze over the tops, letting it set for a few minutes before serving for a beautiful, sweet finish.
Necessary Tools
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Measuring cups and spoons
- Muffin tin
- Muffin liners
- Cookie scoop or spoon
- Cooling rack
Glazed Lemon Raspberry Muffins
Cuisine: AmericanDifficulty: Easy12
servings15
minutes28
minutes43
minutesIngredients
Muffins:
1/2 cup + 2 tablespoons coconut oil, melted & cooled
3/4 cup coconut sugar
2 teaspoons vanilla extract
2 eggs
3/4 cup non-dairy milk of choice (I used almond milk)
1 lemon, juiced (about 1/4 cup)
1 lemon, zested
1 1/2 cups gluten-free baking flour (I used Bob’s Red Mill 1:1 baking flour)
1/4 cup vanilla protein powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 3/4 cups fresh raspberries
Glaze:
1 cup powdered sugar
1 tablespoon lemon juice
Directions
- Prepare the Wet Ingredients
Preheat your oven to 350°F and line a muffin tin with paper liners. In a large bowl, whisk together the melted coconut oil, coconut sugar, and vanilla until well combined. Add in the eggs one at a time, whisking until smooth. Then pour in the non-dairy milk, lemon juice, and lemon zest, stirring until the mixture is well blended. - Mix the Dry Ingredients
In a separate medium bowl, whisk together the gluten-free flour, protein powder, baking soda, and salt. Make sure everything is evenly combined so the muffins bake evenly. - Combine and Add Berries
Slowly pour the wet ingredients into the dry ingredients. Stir gently until just combined overmixing can make the muffins dense. Carefully fold in the fresh raspberries, making sure they’re evenly distributed but not crushed. - Fill and Bake
Using a cookie scoop or spoon, fill each muffin liner about 3/4 full. Bake for 26–28 minutes, or until a toothpick inserted into the center comes out clean. Remove the muffins from the oven and place them on a cooling rack to cool completely before glazing. - Make the Glaze
In a small bowl, whisk together the powdered sugar and lemon juice until smooth and lump-free. Drizzle the glaze over the cooled muffins, letting it set for a few minutes before serving.
Notes
- Make sure your coconut oil is cooled before mixing it with eggs, or it may cook them slightly.
- Don’t overmix the batter this helps keep the muffins light and fluffy.
- Let muffins cool completely before glazing so the glaze doesn’t melt off.
Serving Suggestions
- Pair with hot tea or coffee for a cozy breakfast.
- Serve alongside fresh fruit for a brunch spread.
- Enjoy slightly warmed with a little butter for an extra treat.
Fun Fact
Did you know raspberries are actually part of the rose family? That might explain their sweet, fragrant flavor!
Conclusion
These Glazed Lemon Raspberry Muffins are everything you want in a springtime bake bright, flavorful, and irresistibly soft. The lemon glaze adds just the right amount of sweetness, while the raspberries bring bursts of freshness in every bite. Whether you make them for a weekend treat or to brighten up your weekday mornings, they’re bound to disappear quickly!
