This easy raspberry muffin recipe makes 8 jumbo muffins that look just like they came from the bakery with their beautifully domed tops. Bursting with raspberry flavor from the raspberry jam that is swirled into the batter and into the muffin tops, these homemade raspberry muffins also have a hint of lemon from the lemon juice and lemon zest added to the batter. To keep these muffins flavorful and moist, sour cream is also added to the muffin batter. Substitute the sour cream with plain Greek yogurt.
Instead of fresh raspberries which are not available year-round, store-bought raspberry jam makes for a convenient flavor bomb so you can whip these up anytime!
Love sour cream muffins? Try Blueberry Muffins with Sour Cream and One Bowl Banana Muffins with Sour Cream.
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Why you'll love this recipe
- Making bakery-style muffins at home will save you money! I have lots of tips below for how to achieve bakery style muffins at home. These make for the perfect on-the-go breakfast or afternoon snack.
- This is a great recipe that makes fluffy muffins with lots of flavor from the lemon juice and lemon zest and lots of moisture from the sour cream and brown sugar.
- No mixer is required to make these delicious muffins. A food processor or blender is needed to blend the wet ingredients smoothly
- And perhaps most importantly, this raspberry muffins recipe does not rely on fresh berries being in season. Raspberry jam is available year-round from the grocery store, it's affordable, and packs a flavor punch into this favorite muffin recipe. Looking for more raspberry jam recipes? Try Bakery-style Lemon Ricotta Muffins with Raspberry Jam and White Chocolate and Raspberry Blondies.
Ingredients needed to make moist lemon raspberry muffins
This recipe uses simple ingredients to make moist raspberry muffins. See the recipe card below for the full list of ingredients and amounts required.
- All-purpose flour: Substitute up to ½ cup of the all-purpose flour with whole wheat flour for heartier muffins, if desired.
- Baking powder
- Salt
- Butter: Melted butter is used in this recipe to make this bakery style muffin recipe flavorful. Prefer muffins made with vegetable oil instead? Try Bakery-Style Lemon Ricotta Muffins with Raspberry Jam.
- Brown sugar: Using brown sugar instead of granulated sugar makes for moist muffins. Use either light brown sugar or dark brown sugar.
- Eggs: you will need two large eggs. Be sure to remove them from the fridge at least 30 minutes prior to baking to ensure they reach room temperature. Cold eggs will not incorporate as well into the batter as will room temperature eggs.
- Vanilla extract
- Whole milk: Substitute with non dairy milk, if preferred.
- Sour cream: Substitute sour cream with whole milk plain Greek yogurt
- Fresh lemon juice: From 2 large lemons. I would not recommend substituting with bottled lemon juice, if you can avoid it
- Lemon zest: From 2 large lemons
- Raspberry jam: Using jam instead of fresh or frozen raspberries brings more flavor and texture to these muffins. There is jam in the batter as well as swirled on top. Use raspberry jam, jelly, or preserves. I recommend looking for seedless varieties. Try substituting with another flavor of jam such as blueberry jam or strawberry jam!
Equipment needed to make the best muffins with sour cream and raspberry jam
To make bakery-style muffins, use a jumbo muffin pan. It has large muffin cups to yield large, bakery-style muffins. I tend to forego paper liners (muffin liners) when making jumbo muffins like this. Simply spray the muffin cups with nonstick cooking spray before adding the batter.
You will also need a food processor to combine the wet ingredients. If you do not have a food processor, use a blender instead. No electric mixer or stand mixer is required.
Jumbo muffin pan
Use a jumbo muffin pan to make bakery-style muffins at home.
How to make sour cream muffins with raspberry jam
Step 1
Line a 6-cup jumbo muffin pan or a 12-cup standard muffin pan with silicone cupcake liners or paper cupcake liners or spray with nonstick cooking spray. Set aside. Using a jumbo muffin tin will yield those bakery-style jumbo muffins!
Step 2
In a large bowl, whisk together the dry ingredients (flour, baking powder, and salt). Set the flour mixture aside.
Step 3
To a food processor or blender, add the melted butter, brown sugar, eggs, vanilla extract, milk, sour cream, lemon juice and lemon zest. Process until well incorporated and smooth, about 30-60 seconds.
Step 4
Pour the wet ingredients into the dry ingredients. Gently fold the wet ingredients into the flour mixture with a rubber spatula or wooden spoon until no dry spots of flour are left.
TIP: Overmixing will lead to dry, tough muffins instead of fluffy, tender muffins, so avoid mixing longer than needed.
Step 5
Add ¾ cup raspberry jam to the mixture and fold in with just a few turns, breaking up any large clumps of jam as you go. You want the jam evenly dispersed but not fully blended into the muffin batter.
Step 6
Use a large ice cream scoop to scoop the muffin batter. Fill each cup of muffin tin about ¾ of the way to the top with muffin batter. Add 1 heaping teaspoon of jam to the top of the muffin batter and swirl in with a knife or toothpick. Let the batter rest while you preheat the oven to 425ºF.
Tip: Allowing the batter to rest for a few minutes yields muffins that rise much better, creating those beautifully domed tops that bakeries are known for!
Step 7
Bake for 7 minutes at 425ºF, then lower the oven temperature down to 350ºF for 18-20 minutes for jumbo or another 12-14 minutes for standard muffins, or until a toothpick inserted into the center of the center muffin comes out clean.
Tip: Starting the bake of these muffins at a higher temperature allows the muffins to get an initial blast of heat that helps produce beautiful domed tops with a great rise.
Step 8
Allow to cool in muffin tins for 10 minutes, then transfer to a wire rack to cool completely.
FOR ALL MY FAVORITE BAKING TOOLS INCLUDING THOSE USED TO MAKE THIS RECIPE, CHECK OUT MY BAKING RESOURCES PAGE!
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How to store leftover muffins
Store cooled muffins in an airtight container at room temperature for up to 4 days. Store in the fridge up to 1 week.
To freeze muffins, place cooled muffins on a baking sheet, leaving space between them. Place in the freezer for at least an hour then transfer to a freezer bag. Store in the freezer for up to 3 months. Defrost at room temperature.
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Equipment
Ingredients
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ cup unsalted butter melted
- 1 cup packed brown sugar
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
- ½ cup whole milk
- ½ cup full-fat sour cream or full-fat plain Greek yogurt
- 3 tablespoons fresh lemon juice from 2 large lemons
- 2 tablespoon lemon zest from 2 large lemons
- 1 cup raspberry jam divided
Instructions
- Line a 6-cup jumbo muffin pan or a 12-cup standard muffin pan with silicone cupcake liners or paper cupcake liners or spray with nonstick cooking spray. Set aside
- In a large mixing bowl, whisk together the flour, baking powder, and salt. Set aside.2 ½ cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt
- To a food processor or blender, add the melted butter, brown sugar, eggs, vanilla extract, milk, sour cream, lemon juice and lemon zest. Process until well incorporated and smooth, about 30-60 seconds.½ cup unsalted butter, 1 cup packed brown sugar, 2 large eggs, 1 tablespoon vanilla extract, ½ cup whole milk, ½ cup full-fat sour cream, 3 tablespoons fresh lemon juice, 2 tablespoon lemon zest
- Pour the wet ingredients into the dry ingredients. Gently fold with a rubber spatula or wooden spoon until no dry spots of flour are left.TIP: Overmixing will lead to dry, tough muffins instead of fluffy, tender muffins, so avoid mixing longer than needed.
- Add ¾ cup raspberry jam to the mixture and fold in with just a few turns, breaking up any large clumps of jam as you go. You want the jam evenly dispersed but not fully blended into the muffin batter.1 cup raspberry jam
- Fill each cup of muffin tin about ¾ of the way to the top with muffin batter. Top each with 1 heaping teaspoon of jam and swirl in with a knife or toothpick. Let the batter rest while you preheat the oven to 425ºF, about 10 minutes.Tip: Allowing the batter to rest for a few minutes yields muffins that rise much better, creating those beautifully domed tops that bakeries are known for!
- Bake for 7 minutes at 425ºF, then lower the oven temperature down to 350ºF for another 18-20 minutes for jumbo or another 11-12 minutes for standard muffins, or until a toothpick inserted into the center of the center muffin comes out clean.Tip: Starting the bake of these muffins at a higher temperature allows the muffins to get an initial blast of heat that helps produce beautiful domed tops with a great rise.
- Allow to cool in muffin tins for 10 minutes, then transfer to a wire rack to cool completely
Notes
- Store cooled muffins in an airtight container at room temperature for up to 4 days. Store in the fridge up to 1 week.
- To freeze muffins, place cooled muffins on a baking sheet, leaving space between them. Place in the freezer for at least an hour then transfer to a freezer bag. Store in the freezer for up to 3 months. Defrost at room temperature.