Raspberry Lemonade Muffins are the perfect summer dessert because they’re fresh, sweet and light and they taste just like fresh raspberry lemonade. This easy muffins recipe will make the perfect addition to your next summer picnic!
So, apparently I’m really into muffins lately, since this is the third muffin recipe I’ve posted in the last 2 weeks! Muffins are just so versatile and it’s easy to customize their flavours depending on what ingredients you have on hand or what’s in season.
When a good friend brought me some freshly-picked, very ripe raspberries last week, I knew I had to come up with something sweet and delicious to bake, and so these Raspberry Lemonade Muffins were born!
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Ingredients in Raspberry Lemonade Muffins
For the muffins:
- 1 cup white sugar
- 3 cups all purpose flour
- 3 tsp baking powder
- 1 tsp salt
- 3 tbsp lemon zest
- 2 cups fresh raspberries
- 2 tbsp freshly squeezed lemon juice
- 2/3 cup vegetable oil
- 1 1/4 cup fat-free Greek yogurt
- 2 eggs
For the topping:
- 1/4 cup white sugar
- 1 tbsp lemon zest
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How to Make Raspberry Lemonade Muffins
Preheat your oven to 350 degrees Fahrenheit. Add the sugar, flour, baking powder, salt and lemon zest to a large bowl. Mix these ingredients together using a wire whisk until everything is combined.
Add the raspberries and gently toss them in the flour mixture until they’re well coated and dispersed throughout the flour mixture. Because the raspberries I used were very ripe, some of them fell apart during this step, which is totally normal.
Add the oil, Greek yogurt, eggs, and lemon juice to a separate bowl and combine them well with a fork. Once they’re combined, dump the mixture into the bowl with the dry ingredients.
Using a rubber spatula, gently combine the wet and dry ingredients just until the flour disappears. Be careful not to over-mix and be sure to be gentle with the mixture so as not to break up the raspberries more than necessary. Line 18 muffin cups with paper liners and divide the muffin batter evenly between the 18 liners. The batter will seem thick – this is normal!
In a small bowl, combine the 1/4 white sugar and the 1 tbsp lemon zest. Stir these together with a fork until the zest is mixed evenly throughout the sugar.
Sprinkle a tiny bit of this mixture evenly over the top of each of the 18 muffins before baking.
Bake the muffins at 350 degrees Fahrenheit for about 25 minutes or until the tops have browned slightly and the muffins spring back when you press the top lightly with your finger. It’s a good idea to let the muffins cool completely on a wire rack before serving, if you can wait that long before digging into the raspberry lemonade goodness!
Don’t they look delicious?? They taste just like a tall glass of fresh raspberry lemonade!
I hope you enjoy this recipe! Let me know in the comments below, what’s your latest favourite muffin flavour?
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Raspberry Lemonade Muffins
Recipe: Ingredients
For the muffins:
- 1 cup white sugar
- 3 cups all purpose flour
- 3 tsp baking powder
- 1 tsp salt
- 3 tbsp lemon zest
- 2 cups fresh raspberries
- 2 tbsp freshly squeezed lemon juice
- 2/3 cup vegetable oil
- 1 1/4 cup fat-free Greek yogurt
- 2 large eggs
For the topping:
- 1/4 cup white sugar
- 1 tbsp lemon zest
Recipe: Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Add the sugar, flour, baking powder, salt and lemon zest to a large bowl. Mix these ingredients together using a wire whisk until everything is combined.
- Add the raspberries and gently toss them in the flour mixture until they're well coated and dispersed throughout the flour mixture.
- Add the oil, Greek yogurt, eggs, and lemon juice to a separate bowl and combine them well with a fork. Once they're combined, dump the mixture into the bowl with the dry ingredients.
- Using a rubber spatula, gently combine the wet and dry ingredients just until the flour disappears. Be careful not to over-mix and be sure to be gentle with the mixture so as not to break up the raspberries more than necessary.
- Line 18 muffin cups with paper liners and divide the muffin batter evenly between the 18 liners. The batter will seem thick - this is normal!
- In a small bowl, combine the 1/4 white sugar and the 1 tbsp lemon zest. Stir these together with a fork until the zest is mixed evenly throughout the sugar.
- Sprinkle a tiny bit of this mixture evenly over the top of each of the 18 muffins before baking.
- Bake the muffins at 350 degrees Fahrenheit for about 25 minutes or until the tops have browned slightly and the muffins spring back when you press the top lightly with your finger.
- It's a good idea to let the muffins cool completely on a wire rack before serving, if you can wait that long before digging into the raspberry lemonade goodness!
Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Hi I’m really excited to try this recipe but I am lactose intolerant so Greek yogurt would not work for me. Do you think plant based or an almond milk yogurt would work?
Yes, we sometimes swap out the greek yogurt for coconut yogurt. Hope this helps ☺️ Happy baking!
Do I have to use fat free yogurt and does it have to be Greek?
You can use any kind of fat free yogurt! Happy baking! ☺️
I have frozen raspberries, can I use them in this
recipe after they thaw?
Yes, but use them from frozen not thawed.
I took my raspberries out to make these muffins only to find that my raspberries had already gone moldy! So I made strawberry, blueberry, lemonade muffins haha! They are so good, my kids and hubby are going to love them! Thanks so much for this recipe!
So glad you liked them! Those substitutions sound great!
I certainly agree to some points that you have discussed on this post. I appreciate that you have shared some reliable tips on this review.
Beautiful Raspberry Lemonade Muffins Chrissie! All that zest in the muffins and topping has got to make for one tasty muffin, and the pink color is so pretty. I'll take one baker's dozen to go please!
Thanks Allie! These are SUCH delicious muffins, and surprisingly light (which is always nice this time of year!)!