Wake up to a batch of these super soft, summery lemon raspberry muffins. They freeze and reheat easily for a quick weekday breakfast, too!
These days I rarely have time to sit and savor a meal—one eye on my plate and the other on my baby girl. Breakfast is the hardest: everyone wishes it could be even quicker and easier. I’ve tried every shortcut, but many options either don’t keep me full or take too long to prepare. The best solution I’ve found is simple: bake a big batch of muffins and freeze them.
Freezing homemade muffins isn’t a groundbreaking idea, but it’s a practical one. Make a large batch, seal them in a resealable bag or airtight container, and store them in the freezer for weeks—often a couple of months if well packaged. Frostbitten edges aren’t a problem; a quick 30-second zap in the microwave thaws and warms them perfectly. That convenience has been a lifesaver for busy mornings and early parenting days.
The lemon-raspberry combination in this recipe is especially delightful. The muffins stay incredibly soft and moist thanks to the yogurt or light sour cream and oil. Bright lemon zest and a splash of lemon juice give each bite a fresh citrus lift, while juicy raspberries add pockets of sweet-tart flavor throughout. Paired with a fried egg, these muffins make a balanced, protein-rich breakfast that feels indulgent yet quick.
Bake a batch to keep on hand for weekday mornings—you’ll appreciate having a warm, homemade option ready in seconds. Below is the full recipe so you can make your own. Happy baking!
Super Soft Lemon-Raspberry Muffins
Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil, canola oil or coconut oil also work
- 1 cup greek yogurt or light sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 Tablespoon lemon juice + zest of 1 lemon
- 1 1/2 cups 12 oz. fresh or frozen raspberries
Instructions
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Preheat oven to 350 degrees F. Add paper liners to the cups of a 12-cup standard sized muffin pan and coat the cups lightly with cooking spray.
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In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
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In a medium bowl, whisk together the sugar, oil, yogurt (or sour cream), eggs, vanilla, lemon juice, and lemon zest. Pour the wet mixture into the dry ingredients and stir until just combined—do not overmix. Gently fold in the raspberries.
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Divide the batter evenly among the muffin cups and bake for 20–30 minutes, or until a toothpick inserted into a muffin comes out clean with a few crumbs. Let muffins cool in the pan for 10 minutes before transferring to a cooling rack.
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Enjoy your muffins warm or cooled. To freeze, let muffins cool completely, then store in a resealable bag or airtight container for up to a couple of months. Reheat briefly in the microwave when ready to serve.
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