Moist lemon raspberry muffins are bursting with juicy raspberries, fresh lemon flavor, and a hint of coconut. For that bakery style touch, top with lemon sugar. Made with basic ingredients and one bowl, you’ll love this easy breakfast recipe!

A pile of lemon raspberry muffins with the top one missing a bite to show the fluffy texture.

If you’ve tried my simple banana nutella muffins or cinnamon roll muffins, you know I’m serious about muffin recipes.

Like my lemon raspberry cupcakes, these lemon raspberry muffins are the best because they’re easy to make, quick to bake, and turn out perfect every time!

If lemon recipes are your favorite, you have to try these easy strawberry lemon blondies or reader-favorite lemon bar cookies and lemon brownies!

Why We Love Lemon Raspberry Muffins

  • Lemon raspberry flavor: They are bursting with bright raspberries and lots of lemon for a balanced sweet and tart flavor.
  • Moist and tender crumb: Both cultured European butter and oil are used in the muffin batter. The added fat from the oil ensures a moist and tender texture, while the cultured butter gives them a bakery-quality flavor.
  • Simple ingredients: Only 10 ingredients are needed!
  • Quick breakfast treat: Perfect for on the go, these raspberry muffins also freeze wonderfully!

Ingredient Notes and Substitutions

Ingredients needed to make raspberry muffins in bowls with labels.

Desiccated coconut: The finely grated coconut brings a rich and sweet flavor to the raspberry muffins that pairs perfectly with the citrusy lemon flavor! Avoid regular shredded coconut, as it can alter the texture of the muffins.

Raspberries: I recommend frozen raspberries so these muffins can be made year-round, but fresh raspberries can be substituted! Use any leftovers to make my chocolate raspberry cookies!

Sour cream: For more richness and moisture, this is a classic ingredient added to bakery muffins (also my moist lemon cake!) to keep them soft and moist for days! Substitute with full-fat Greek yogurt.

Coconut milk: Coconut milk is known for its high moisture content. Adding it to the muffin batter results in a more moist and tender crumb. The fats also contribute to the overall moisture of the muffins, preventing them from becoming dry. Substitute with buttermilk if needed.

Recipe Instructions

Find the full ingredient measurements and instructions in the recipe card below!

A glass bowl with the whisked dry ingredients.

Step 1: Whisk the dry ingredients together. In a mixing bowl, whisk together the all-purpose flour, desiccated coconut, baking powder, baking soda, and salt until combined.

A mixing bowl with the wet ingredients for the muffin batter whisked together.

Step 2: Whisk the wet ingredients together. Boost the flavor by rubbing the lemon zest into the sugar. This pastry school technique releases essential oils in the lemon, enhancing the flavor!

Whisk this infused sugar with melted butter, coconut milk, granulated sugar, eggs, oil, and sour cream.

A mixing bowl with the lemon muffin batter before adding the raspberries.

Step 3: Mix the dries into the wets. Whisk the dries into the wets until almost combined, with some flour pockets remaining.

An overhead shot of the muffin batter in a bowl with frozen raspberries on top before mixing.

Step 4: Fold in the frozen raspberries. Fold the raspberries gently into the batter until just combined.

Don’t mix too aggressively; the raspberries will break apart and bleed into the batter.

A muffin pan with raspberry muffin batter scooped into the liners.

Step 5: Scoop into a muffin pan. Portion the muffin batter into the lined tin using a large cookie scoop.

As shown above, the batter should sit higher than the liner for tall, bakery-style domed muffins!

An overhead shot of the raspberry muffin batter topped with lemon sugar in a muffin pan.

Step 6: Bake the muffins. Sprinkle the tops of the muffins with lemon sugar and bake until golden brown, inserting a skewer into the center to check for doneness.

Cool the pan on a wire rack, then top it with lemon icing if desired, and enjoy!

Top Tips for Bakery-Style Muffins

  • Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the “metric” button next to the ingredients title on the recipe card. If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
  • Use room temperature ingredients. Bring ingredients like eggs, butter, and milk to room temperature before mixing. This allows for better incorporation and a smoother batter.
  • Fold in ingredients carefully. When adding the raspberries, fold them gently to avoid smashing them.
  • Gently mix the ingredients. To ensure a light, fluffy texture, gently mix the ingredients. Overmixing can lead to tough muffins!

Storing and Freezing for Freshness

  • Allow muffins to cool completely: Ensure the raspberry muffins cooled completely before storing. Storing warm muffins in an airtight container can lead to condensation, making them soggy!
  • Airtight container: Store the muffins in an airtight container for up to 5 days to prevent exposure to air, which can dry them out. Alternatively, use a resealable plastic bag or wrap them tightly in plastic wrap.
  • Add a slice of bread or paper towels: Place a slice of white bread or a paper towel with the muffins to maintain moisture. This will absorb excess moisture and help keep the muffins moist.
  • Separate layers: If you need to stack multiple layers when storing, place a sheet of parchment or wax paper between layers to prevent them from sticking together.
  • Freezing for longer storage: Freezing is the way to go if you want to store muffins for an extended period! Wrap each muffin individually in plastic wrap and place them in a freezer-safe container for up to 3 months. Thaw them at room temperature when ready to enjoy.

FAQs

Can I use fresh raspberries?

You may need to adjust the baking time if using fresh raspberries because they hold more water than frozen raspberries.

Do I need to defrost the raspberries before using them?

No, the berries must be frozen. Otherwise, they will break down and bleed into the batter. If that happens, you won’t have chunks of berry in every bite!

Some of the berries sunk to the bottom; how can I prevent this?

Depending on where the berries are when scooping the batter, it’s inevitable to have a few that are towards the bottom. If desired, reserve a few tablespoons of the flour and toss them with the raspberries before adding them to the batter.

Why are my muffins not fluffy?

Overmixing the muffin batter can lead to excess gluten development, resulting in a dense and tough texture. Mix the batter just until the ingredients are combined to avoid overworking it.

What would cause muffins to be dry and dense?

Using too much flour or mismeasuring it can lead to dense muffins. Use the spoon-and-level method to measure flour, where you spoon flour into the measuring cup and then level it off with a flat edge if you don’t have a kitchen scale.

How do I achieve a bakery-style domed muffin top?

Follow the recipe instructions for overfilling the liners and starting at a high temperature. This burst of heat helps the muffins rise and set quickly to form a domed top while overfilling the liners allows the muffins to rise upward into a domed top.

A raspberry muffin on its side with a bite taken out of it covered in fresh lemon zest.

More Delicious Muffin Recipes

If you tried this or any other recipe on my website, please let me know how it went in the comments below, I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!

a lemon raspberry muffin with a bite taken out of it.

Coconut Lemon Raspberry Muffins

5 from 15 votes
– by Cambrea Gordon

Moist lemon raspberry muffins are bursting with juicy raspberries, fresh lemon flavor, and a hint of coconut. For that bakery style touch, top with lemon sugar. Made with basic ingredients and one bowl, you'll love this easy breakfast recipe!
Print Recipe Save Recipe Pin Recipe
Prep Time: 15 minutes
Cook Time: 27 minutes
Total Time: 42 minutes
Course: Breakfast
Cuisine: American
Servings: 12 large muffins

Equipment

Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams!

Ingredients 
 

  • 3 cups all-purpose flour, *See notes below for measuring*
  • 1/2 cup + 2 tablespoon unsweetened desiccated coconut
  • 2 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 1/2 cups full-fat coconut milk, *shake the can well to make sure the coconut milk is emulsified before measuring*
  • 1/2 cup + 1 tablespoon unsalted European butter, melted
  • 1 cup granulated sugar
  • 2 large whole eggs, room temperature
  • 1/4 cup sour cream, room temperature
  • 2 tablespoon vegetable oil
  • 1 tablespoon fresh lemon zest
  • 2 cups frozen raspberries, *measured, then kept in the freezer until ready to use*

Lemon Sugar Topping

  • 1/4 cup granulated sugar
  • 1 teaspoon fresh lemon zest

Instructions

  • Before you start. Preheat the oven to 425 F/218 C. Line a 12-cup muffin tin with liners and set it aside.
  • Whisk the dry ingredients. Whisk together the flour, desiccated coconut, baking powder, baking soda, and salt. Set aside.
    3 cups (360 g) all-purpose flour, 1/2 cup + 2 tablespoon (63 g) unsweetened desiccated coconut, 2 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt
  • Whisk the wet ingredients. Rub the lemon zest into the sugar. Then whisk in the coconut milk, melted butter, eggs, sour cream, and oil.
    1 1/2 cups (300 g) full-fat coconut milk, 1/2 cup + 1 tablespoon (132 g) unsalted European butter, 1 cup (200 g) granulated sugar, 2 (110 g) large whole eggs, 1/4 cup (60 g) sour cream, 2 tablespoon (22 g) vegetable oil, 1 tablespoon fresh lemon zest
  • Combine the wet and dry ingredients. Add the dry ingredients into the bowl of wet ingredients and whisk until almost combined, with some dry flour pockets still remaining. Then gently fold in the frozen raspberries until just combined.
    2 cups (240 g) frozen raspberries
  • Scoop the muffin batter. Fill the muffin liners with about 1/3 cup of batter. The batter should sit above the liner See the process shot in the post above for a visual. This is best done with a cookie or ice cream scoop!
  • Make the lemon sugar topping. Rub the lemon zest into the sugar, then evenly sprinkle it on top of all of the muffins.
    1/4 cup granulated sugar, 1 teaspoon fresh lemon zest
  • Bake the raspberry muffins. Bake at 425 F/220 C for 8 minutes, then without opening the oven, decrease the temp to 350 F/180 C and bake for another 19-23 minutes, or until the tops are golden brown and a skewer inserted into the center comes out covered in a few moist crumbs. Let the pan cool on a wire rack for 15 minutes, then remove the muffins from the pan and let them continue cooling on the rack. Enjoy as is, or drizzle with a lemon glaze!

Video

Notes

*Measure your dry ingredients properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Cool completely before storing: Store the muffins in an airtight container to prevent exposure to air, which can dry them out. Alternatively, use a resealable plastic bag or wrap them tightly in plastic wrap.
Add a slice of bread or paper towels: To maintain moisture, you can place a slice of white bread or a paper towel inside the container or bag of muffins. The bread will absorb excess moisture and help keep the muffins moist.
Separate Layers: If you need to stack multiple layers of muffins, place a sheet of parchment paper or wax paper between the layers to prevent them from sticking together.
Freezing: Wrap each muffin individually in plastic wrap and place them in a freezer-safe container for up to 3 months. Thaw them at room temperature when ready to enjoy.
Serving: 1serving | Calories: 288kcal | Carbohydrates: 44g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 248mg | Potassium: 144mg | Fiber: 2g | Sugar: 18g | Vitamin A: 79IU | Vitamin C: 6mg | Calcium: 74mg | Iron: 3mg

The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.

The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.

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Recipe Rating




21 Comments

  1. These were delicious….nice & light bakery style muffin. They’re great with coffee/tea. I’ll definitely make again.5 stars

  2. Lonae Swickard says:

    Is there something you can substitute for the desiccated coconut by chance?

  3. Can the batter be frozen before baking?

    1. Hi Jeane, I don’t recommend freezing the batter as it will alter the texture of the muffin. You can store it in the fridge for up to one week and it should be fine. You can also bake the muffins first, then wrap each one in plastic wrap and store them in the freezer.