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Tender, moist, lemon poppy seed raspberry muffins with a simple lemon glaze. The batter stores well in the fridge so you can have freshly baked muffins every morning!
Happy Friday lovelies!
This is Kristie here again from The Sweet & Simple Kitchen & I’m so excited to be here sharing this recipe with all of you as we head into the weekend! There’s nothing quite like the smell of fresh, homemade muffins on a lazy Saturday or Sunday morning, so I hope this post inspires you to whip up a batch this weekend!
I came up with this raspberry muffin recipe the same way I come up with most of my recipes – out of desperation due to my ridiculously indecisive
So one morning I had a real hankering for some lemon muffins, but the only problem was I couldn’t decide between lemon poppy seed or lemon raspberry – you know the important decisions in life….
But then I was just like…. forget decisions and just put your hands together woman! Thus, these Lemon Poppy Seed Raspberry Muffins were born, and it was a glorious occasion. As soon as I could smell that sweet, lemony, berry aroma from my oven I knew I had done the right thing. So there you have it – living proof that making decisions like a proper adult can be soo over-rated ;P
Now I don’t know about you, but If there is one thing I just can’t handle in life, it’s heavy, dense, dry muffins…. are we on the same page here?
That’s why I just love this recipe so much; it makes for light, tender, moist muffins every time. So if you have been frustrated in the past by muffin recipes that turn into little rocks after a few hours; you needn’t worry about that with this recipe. These muffins keep extremely well and are still moist and delicious a few days after baking.
Not to mention I topped them off with a healthy drizzle of fresh lemon glaze, because I’m alllllll about that lemon glaze; Like I could write a serious song about my intense love of lemon glaze. I feel like lemon glaze just makes the world a better place wouldn’t you agree?
So let’s hop to it then shall we!?
One thing to note before I send you off to bake some muffins is that this is a large recipe, and makes about 12 large muffins or 18 medium muffins. So if you are not making them for a crowd and only want to bake a few off at a time, the batter stores super well in the fridge, so you can just scoop & bake as you please throughout the week for fresh muffins every morning! I usually make this batter on a Monday and bake a couple muffins off fresh each day for my fiance and I, and it’s fabulous!
I especially love this recipe for summer baking, when you are craving something light and fruity for breaky – So here is the recipe friends, & I hope you enjoy!