Homemade Raspberry Muffins feature lemon and yogurt in the batter and are not only one of my favorite muffin recipes, but also one of my favorite breakfasts, period.

Homemade Raspberry Muffins

Muffins are such a quick and easy breakfast recipe. I love that you can just grab one and go, and that all of my kids tend to devour them.

Raspberry Muffins are also one of the easiest baked goods to make. Even beginner bakers can whip up with great results. Plus, you don’t need any special equipment. You don’t even need a hand mixer for these.

These raspberry muffins are soft, moist, and bursting with fresh berry flavor. Made with raspberry yogurt and lemon zest, they have a light, tangy sweetness that perfectly complements the juicy raspberries. A sprinkle of raw sugar on top adds a slight crunch, making them an irresistible breakfast treat or afternoon snack.

Using yogurt in the batter keeps the muffins tender while adding a subtle tang. The combination of baking powder and baking soda helps create a fluffy texture, making each bite is light and airy. The lemon zest amps up the raspberries’ natural tartness, bringing out their bright flavor.

The unique muffin-centric baking method creates a perfectly domed top with a golden crust. This technique helps the muffins rise beautifully while keeping the inside soft. Cool them in the pan for a few minutes to prevent them from breaking apart when transferring them to a wire rack.

Serve these muffins warm or at room temperature. They’re perfect as a quick breakfast, a snack with coffee, or a simple dessert. You can even freeze them for later, making them a great make-ahead option.

Why You’ll Love These Muffins

• Light and Fluffy – The yogurt and baking technique create a soft texture.
• Bursting with Raspberry Flavor – Fresh raspberries add natural sweetness and a slight tartness.
• Hint of Lemon – Lemon zest enhances the berry flavor.
• Crunchy Sugar Topping – A sprinkle of raw sugar adds a crisp texture.
• Easy to Make – Simple ingredients and quick prep make this a great go-to recipe.

Try these delicious Sourdough Chocolate Chip Muffins!

Raspberry Muffins Shopping List

Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

• Flour
• White Sugar
• Baking Powder
• Baking Soda
• Canola Oil
• Egg
• Raspberry Yogurt
• Lemon Zest
• Raspberries
• Raw Sugar

Try my Blueberry Buttermilk Muffins!

How To Make Raspberry Muffins

This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.

1. Prepare the Oven and Pan – Preheat oven to 425°F. Line a 12-cup muffin tin with liners and spray lightly with cooking spray.
2. Mix Dry Ingredients – In a large bowl, whisk together flour, sugar, baking powder, and baking soda.
3. Combine Wet Ingredients – In another bowl, whisk oil, egg, yogurt, and lemon zest until well blended.
4. Mix Batter – Gently stir the wet ingredients into the dry ingredients until just combined. Fold in raspberries.
5. Bake – Fill muffin cups with batter, sprinkle with raw sugar, and bake for 15 minutes. Reduce heat to 350°F and bake another 10-15 minutes until golden brown.
6. Cool – Let cool in the pan for 10 minutes before transferring to a wire rack.

Perfect next to our Traeger Breakfast Bake!

Secrets to great muffins

Muffins are easy, but you can make a few mistakes that can lead to less-than-ideal results. Read on to find out what NOT to do. 

Don’t over-mix!

Muffin batter is supposed to be a bit lumpy. Only stir it until it is just barely combined. If there are a few traces of flour left, that’s okay. They’ll bake up just fine. 

Beware of the frozen fruit sink

Frozen fruit tends to be easier to mix into thick muffin batter without having is break apart, especially delicate fruit like berries, but frozen fruit tends to sink to the bottom during the baking process, so beware.

A thicker batter like this will combat the sinking a bit and the muffins will still be delicious regardless, but if you want a beautiful muffin with evenly-spaced fruit, I’d go with fresh.

Blackstone Breakfast Quesadillas are delicious!

FAQ

Can you substitute another type of fruit?

Sure! Blackberries, blueberries, or even chopped cherries would work really well in this easy muffin recipe. Feel free to experiment with different types or combinations. Just make sure the overall amount of berries is about the same and you should have great results.

How do I store raspberry muffins?

Keep muffins in an airtight container at room temperature for up to three days or refrigerate for up to a week.

Can I freeze them?

Yes! Wrap muffins individually in plastic wrap and store in a freezer-safe bag for up to three months. Thaw at room temperature or warm in the microwave for 20-30 seconds.

Can I use frozen raspberries?

Yes, but don’t thaw them before adding to the batter. Toss them in a little flour to prevent bleeding.

Can I substitute the yogurt?

You can use plain Greek yogurt, vanilla yogurt, or sour cream. This will slightly alter the flavor but keep the muffins moist.

A Smoked Breakfast Fatty is so delicious!

Serve These Muffins With…

• A cup of hot coffee or a Vanilla Sweet Cream Cold Brew
• A side of fresh fruit salad
• A dollop of whipped cream or a drizzle of honey

More Great Breakfast Recipes To Try!

Traeger Biscuit and Gravy Casserole

Blackstone Eggnog French Toast

Air Fryer Sausage Frittata

We Love Muffins!