Lemon Raspberry Muffin


  1. Preheat oven to 375 degrees F. In a large bowl add the muffin mix, eggs, lemon juice and melted butter. Mix well until combined. Fold in the raspberries.
  2. Line a muffin tin with liners or grease it well with cooking spray. Fill 12 muffin cups (2/3 full).
  3. Bake for 28 – 30 minutes or until a toothpick inserted in the center comes out clean.

For the glaze:

  1. In a small bowl, whisk together the confectioner’s sugar and 2 tablespoons lemon juice. (if you want the glaze even thinner, add an extra tablespoon of lemon juice).

Allow the muffins to cool for a few minutes before drizzling with glaze.


  • 1 package Duinkerken Muffin Mix
  • 2 large eggs
  • 1/3 cup milk
  • 1/3 cup melted butter
  • 2 Tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 1/2 cups raspberries (fresh or frozen)

For the glaze:

  • ½ cup powdered sugar
  • 2-3 Tablespoons fresh lemon juice

Products used in this recipe

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