Lemon Raspberry Muffins

These Lemon Raspberry Muffins are the perfect combination of sweet and tangy. These muffins are zesty, moist, soft and so fluffy. Made with fresh raspberries and lemon juice, gluten-free flours, eggs, coconut sugar, and coconut oil. Perfect Spring dessert and they make for a cute and tasty treat for Easter, Mother’s Day or any special brunch. Gluten-free and refined-sugar-free.

Lemon Raspberry Muffins

When it comes to baked goods or fun treats, muffins are one of my go-to’s. They are pretty easy to make and very versatile. They’re also a great way to make healthier sweet treat alternatives. You can add extra nutrition by adding some fun yet healthy toppings like fruit, certain veggies (e.i. carrots and zucchini), nuts, nut butters, etc.

Our latest obsession is this Lemon Raspberry Muffins recipe. They are the perfect balance between tangy and sweet. These delightful muffins are zesty, moist, soft and so fluffy. These are great to serve as part of your Easter or Mother’s Day brunch spread; or any other special brunch. They are so cute, and tasty to serve for any special occasion. They are great for meal prepping of you’re looking to have a fun treat for the week or even for a quick breakfast or snack. These muffins are also gluten-free and refined-sugar-free.

Ingredients needed to make Lemon Raspberry Muffins:

• Flours– Blanched almond flour and tapioca flour.
• Coconut Sugar– Or maple sugar. Adds moisture to muffins.
• Baking Powder– Makes muffins fluffy and rise.
• Baking Soda– Makes muffins rise.
• Pink Sea Salt– Balances sweetness and elevates flavors.
• Eggs– Binding agent.
• Maple Syrup– Adds sweetness.
• Lemon Juice– Use fresh lemon juice. It makes a difference.
• Coconut Oil– Adds moisture.
• Vanilla Extract– Adds depth to the flavor.
• Raspberries– Either fresh or frozen. If you use frozen, add about 10 more minutes of baking time.

Equipment needed to make Lemon Raspberry Muffins:

• Large Mixing Bowls– One for mixing wet ingredients and another one for dry ones.
• Whisk– To whisk together batter.
• 12-Muffin Tin Pan– Or a silicone one.
• Muffin Liners– I like using parchment muffin liners as they don’t stick to the muffins.
• Cooling Rack– For Lemon Raspberry Muffins to cool-off.

How to make Lemon Raspberry Muffins:

• Step 1– Preheat oven at 350 degrees F. Line a 12-muffin tin pan with muffin liners. Set aside. 
• Step 2– In a large mixing bowl, combine dry ingredients; almond flour, tapioca flour, coconut sugar, baking powder, baking soda, cinnamon and pink sea salt. Whisk together until well combined.

• Step 3– In a separate mixing bowl, combine wet ingredients; eggs, lemon juice, coconut oil, and vanilla extract. Whisk together until well combined. 

• Step 4– Pour wet ingredients into dry ones and whisk until well combined once again and batter is formed. Make sure there aren’t any streaks of flour left. This will cause muffins to not bake evenly or all the way through. Fold in raspberries making sure they are well incorporated into the batter. You can reserve some of the raspberries if desired to garnish the top of the muffins before baking. 

• Step 5– Use an ice cream scooper or spoon to evenly scoop batter into lined muffin tin pan. If you decided to reserve some raspberries, place them on top of batter and it will garnish muffins as they bake. Place muffins in preheated oven and bake for 45 minutes.
• Step 6– Remove baked muffins from oven and place on a cooling rack. Allow muffins to slightly cooldown for 10 minutes. Once muffins are cool enough to be handled, remove from pan and place each individual muffin on cooling rack. Allow muffins to continue to cooldown for another 10 minutes. Enjoy!

Tips and Substitutions:

1. Preheat oven and use a thermometer- This ensures the oven is heated at the correct temperature.
2. Do not fill muffins all the way to the top– As they rise in the oven, they will overflow. Fill each muffin about 2/3 of the way.
3. Mix dry ingredients and wet ingredients separately- This will make it easier for both to combine and form a batter without having to over mix it.
4. Make sure to transfer muffins to a cooling rack– So that they can cool on the inside and not continue baking. You want nice and moist muffins!
5. It’s normal for the muffins to appear dark- This doesn’t mean that they are burnt. The darker shade comes from the coconut sugar. You can always substitute coconut sugar for maple sugar for a more of a golden shade. 
6. Substitute for coconut oil- You can use unsalted butter.

Variations:

1. Use other berries– Try making these with blueberries or even strawberries or blackberries.
2. Add some nuts for extra crunch– Walnuts, almonds, or macadamia are great in these muffins.
3. Add white chocolate chips– Make these even more fun and delicious by folding in some white chocolate chips.

Lemon Raspberry Muffins FAQ’s:

Can I use fresh or frozen raspberries for this recipe?

You can use either. If you are using frozen raspberries, add about an extra 10 minutes of baking time.

Are these Lemon Raspberry Muffins gluten-free?

Yes. These lemon raspberry muffins are made with a blend of blanched almond flour and tapioca flour. Which are both gluten-free.

Why do my Lemon Raspberry Muffins look dark?

If your lemon raspberry muffins look dark is because of the coconut sugar. It doesn’t mean that they are burnt. You can use maple sugar if you want them to have more of a traditional lighter color.

Are these Lemon Raspberry Muffins vegan?

These muffins are not vegan because the recipe uses eggs as the binding agent. I’ve never tested making these with an egg substitute. However, you can certain try using 2 flax eggs and it should work. Make 2 flax eggs by mixing 1 tablespoon flax meal with 3 tablespoons of water.

Meal Prepping it:

These lemon raspberry muffins are perfect to serve as a treat, snack or even breakfast. I love to meal prep these for the week ahead. I also like doubling the batch to have plenty for the week. My family and I enjoy these all week long for breakfast or as an afternoon snack. They’re so good with coffee!

Storing Lemon Raspberry Muffins:

Place any leftover muffins in an airtight container or zipper bag. Keep muffins refrigerated for up to 5 days. You can reheat them in the oven or microwave. However, these lemon raspberry muffins are really good when served cold.

Freezing Lemon Raspberry Muffins:

To freeze your muffins allow them to completely cool-off. Place them in a freezer friendly container or a freezer bag. Keep muffins frozen for up to 1-2 months.

Did you like Lemon Raspberry Muffins? You may also like these other muffin recipes:

• Blueberry Greek Yogurt Muffins
• Sweet Potato Pecan Muffins

Print

Lemon Raspberry Muffins

These Lemon Raspberry Muffins are the perfect combination of sweet and tangy. These muffins are zesty, moist, soft and so fluffy. Made with fresh raspberries and lemon juice, gluten-free flours, eggs, coconut sugar, and coconut oil. Perfect Spring dessert and they make for a cute and tasty treat for Easter, Mother's Day or any special brunch. Gluten-free and refined-sugar-free.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword Lemon Raspberry Muffins

Prep Time 10 minutes

Cook Time 45 minutes

Cool Time 20 minutes

Total Time 1 hour 15 minutes

Servings 12 muffins

Calories 172 kcal

Author Angelica Arias

Ingredients

• 2 cups blanched almond flour
• 1/2 cup tapioca flour
• 1/2 cup coconut sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp pink sea salt
• 2 eggs
• 1/3 cup lemon juice
• 2 tbsp unrefined coconut oil
• 1 tsp cinnamon
• 1 tsp vanilla extract
• 1 cup raspberries

Instructions

1. Preheat oven at 350 degrees F. Line a 12-muffin tin pan with muffin liners. Set aside.

2. In a large mixing bowl, combine dry ingredients; almond flour, tapioca flour, coconut sugar, baking powder, baking soda, cinnamon and pink sea salt. Whisk together until well combined.

3. In a separate mixing bowl, combine wet ingredients; eggs, lemon juice, coconut oil, and vanilla extract. Whisk together until well combined.

4. Pour wet ingredients into dry ones and whisk until well combined once again and batter is formed. Make sure there aren't any streaks of flour left. This will cause muffins to not bake evenly or all the way through. Fold in raspberries making sure they are well incorporated into the batter. You can reserve some of the raspberries if desired to garnish the top of the muffins before baking.

5. Use an ice cream scooper or spoon to evenly scoop batter into lined muffin tin pan. If you decided to reserve some raspberries, place them on top of batter and it will garnish muffins as they bake. Place muffins in preheated oven and bake for 45 minutes.

6. Remove baked muffins from oven and place on a cooling rack. Allow muffins to slightly cooldown for 10 minutes. Once muffins are cool enough to be handled, remove from pan and place each individual muffin on cooling rack. Allow muffins to continue to cooldown for another 10 minutes. Enjoy!

Recipe Notes

Tips and Substitutions:

1. 1. Preheat oven and use a thermometer- This ensures the oven is heated at the correct temperature.
   2. Do not fill muffins all the way to the top– As they rise in the oven, they will overflow. Fill each muffin about 2/3 of the way.
   3. Mix dry ingredients and wet ingredients separately- This will make it easier for both to combine and form a batter without having to over mix it.
   4. Make sure to transfer muffins to a cooling rack– So that they can cool on the inside and not continue baking. You want nice and moist muffins!
   5. It’s normal for the muffins to appear dark- This doesn’t mean that they are burnt. The darker shade comes from the coconut sugar. You can always substitute coconut sugar for maple sugar for a more of a golden shade. 
   6. Substitute for coconut oil- You can use unsalted butter.

1.  

1.  

1.  

1.  

1.  

Nutrition Facts

Lemon Raspberry Muffins

Amount per Serving

Calories

172

% Daily Value*

Fat

 

12

g

18

%

Saturated Fat

 

4

g

25

%

Polyunsaturated Fat

 

0.1

g

Monounsaturated Fat

 

0.3

g

Sodium

 

188

mg

8

%

Potassium

 

47

mg

1

%

Carbohydrates

 

17

g

6

%

Fiber

 

2

g

8

%

Sugar

 

9

g

10

%

Protein

 

3

g

6

%

Vitamin A

 

4

IU

0

%

Vitamin C

 

7

mg

8

%

Calcium

 

62

mg

6

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.

**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used. 

**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family.