Lemon Raspberry Muffins Recipe

These Lemon Raspberry Muffins are a delightful combination of sweet and tart flavors, with a moist and tender crumb. Bursting with juicy raspberries and zesty lemon, these muffins are perfect for breakfast, brunch, or a sweet snack.

Ingredients

Here’s what you’ll need to make these delicious Lemon Raspberry Muffins:

• Butter: Softened, for a rich and tender crumb.
• Sugar: Adds sweetness.
• Eggs: Bind the ingredients together and add richness.
• Vanilla extract: Adds a touch of warmth and flavor.
• Flour: Provides structure and texture.
• Salt: Enhances the overall flavor.
• Baking powder: Helps the muffins rise and become light and fluffy.
• Milk: Adds moisture.
• Raspberries: Fresh or frozen, adds a burst of fruity flavor and a beautiful color.
• Lemon zest: Freshly grated, adds a bright and fragrant citrus flavor.
• Lemon juice: Adds tartness and balances the sweetness.
• Coarse sparkling sugar: Adds a sweet and crunchy topping.

How to Make Lemon Raspberry Muffins

Step 1: Preheat and Prepare

Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups with cooking spray.

Step 2: Combine Wet Ingredients

In a medium bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract¹ and lemon juice.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, salt, lemon zest, and baking powder.

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined. Be careful not to overmix.

Step 5: Fold in Raspberries

Gently fold in the raspberries until they are evenly distributed throughout the batter.

Step 6: Fill and Bake

Fill the prepared muffin cups about ⅔ full with the batter. Sprinkle the tops with coarse sparkling sugar. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Cool and Serve

Remove the muffins from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool² completely. Serve warm or at room temperature.

How to Serve Lemon Raspberry Muffins

• Breakfast or Brunch: These Lemon Raspberry Muffins are a delightful addition to any breakfast or brunch spread.
• Snack: Enjoy them as a sweet and satisfying snack with a cup of coffee or tea.
• Dessert: Serve them warm as a simple yet delicious dessert after a meal.

Make Ahead and Storage

Storing Leftovers

Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Freezing:

You can freeze the muffins for up to 3 months. Let them cool completely, then wrap them individually in plastic wrap and store them in a freezer bag. Thaw overnight in the refrigerator before serving.

FAQs

Can I use frozen raspberries?

Yes, you can use frozen raspberries. Do not thaw them before adding them to the batter.

Can I add other ingredients to the batter?

Absolutely! Feel free to add chopped nuts, lemon zest, or other mix-ins to the batter.

Can I make these muffins without the glaze?

Yes, the muffins are delicious on their own, but the lemon glaze adds an extra layer of sweetness and tanginess.

How can I make these muffins vegan?

You can try using vegan butter and egg substitutes, and plant-based milk, but the texture and results may vary.

There you have it! A delicious and easy-to-follow recipe for Lemon Raspberry Muffins that will impress your friends and family. Enjoy!

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