Lemon Raspberry Muffins

There’s something magical about the combination of tart lemon and juicy raspberries that makes my heart sing. Whenever I get a craving for a sweet treat, I find myself reaching for these Lemon Raspberry Muffins. They remind me of sunny spring mornings, where the air is filled with the promise of warmer days ahead. Just picture yourself biting into a warm muffin, the sweet and tangy flavors dancing on your taste buds. It’s a little escape from the ordinary, and you won’t want to miss out on this scrumptious delight. Whether you’re indulging yourself or sharing with loved ones, these muffins are a sure hit. Let’s dive into the magic of baking with fresh ingredients that will fill your kitchen with an irresistible aroma.

Lemon Raspberry Muffins Shopping List

When it comes to baking delicious Lemon Raspberry Muffins, the ingredients play a crucial role in bringing everything together. Each component has a purpose, contributing to the overall flavor and texture of the muffins. The combination of fresh raspberries and zesty lemon creates a perfect balance, while the flour and sugar provide structure and sweetness. Let’s dive into what you’ll need to make these delightful treats.

• 2 cups all-purpose flour: This is the base of your muffins, providing the structure and softness you need.
• 1 cup granulated sugar: Sweetens the muffins perfectly, enhancing the flavors of the lemon and raspberries.
• 1 tablespoon baking powder: A crucial ingredient that helps your muffins rise and become fluffy.
• 1/2 teaspoon salt: Enhances the sweetness and balances the flavors.
• 2 large eggs, lightly beaten: Acts as a binder and adds richness to the muffins.
• 1 cup milk: Adds moisture, making the muffins tender and fluffy.
• 1 small lemon, juice and zest: Brings that bright, tangy flavor that’s essential in these muffins.
• 1/2 cup oil (vegetable or canola oil): Keeps the muffins moist and tender.
• 1 1/2 cups raspberries (fresh or frozen): Bursts of sweet and tart flavor in every bite!
• 1 cup powdered sugar: Used for the glaze, adding a sweet finishing touch.
• 2-3 tablespoons fresh lemon juice: To mix with the powdered sugar for the glaze, adding brightness.

Instructions for Lemon Raspberry Muffins

Getting ready to bake these Lemon Raspberry Muffins is an enjoyable process. The aromas of lemon and raspberries will fill your kitchen, making it an inviting space. Just follow these steps, and you’ll have your muffins ready in no time!

1. Preheat your oven to 400 degrees F. This ensures that your muffins will bake evenly. A hot oven is key to getting that perfect rise.
2. In a mixing bowl, add the lightly beaten eggs, oil, and the zest from the lemon. The zest will infuse the mixture with a wonderful fragrance.
3. Next, measure out milk in a liquid measuring cup. Squeeze the juice from the lemon into the milk. Let this sit for about one minute. This little trick helps create a buttermilk effect, which adds moisture.
4. Pour the milk mixture into the bowl with the eggs and oil. Mix everything together until well combined, but don’t worry if there are a few lumps.
5. In a separate large bowl, combine your dry ingredients: flour, sugar, baking powder, and salt. Stir them together until they’re evenly mixed.
6. Gently fold the wet ingredients into the dry ingredients. Be careful not to over-mix; you want your muffins to be light and fluffy. If you see a few flour streaks, that’s okay!
7. Now it’s time to fold in those beautiful raspberries. Be gentle to avoid breaking them up too much; we want whole bursts of fruit in our muffins.
8. Prepare your muffin tin by either lining it with paper liners or greasing it with non-stick cooking spray. This will help your muffins come out easily after baking.
9. Fill each muffin cup about three-quarters full with the batter. This gives them room to rise without spilling over.
10. Pop them in the oven and bake for 16 to 20 minutes. You’ll know they’re ready when a toothpick inserted in the center comes out with only a few crumbs.
11. While the muffins cool, whisk together the powdered sugar and lemon juice in a small bowl. Adjust the consistency as desired.
12. Once the muffins have cooled for a few minutes, drizzle the glaze over the tops. This adds a lovely sweetness that complements the tart flavors beautifully.

Tips for Success

Every baker has their own tips for success, and I’m excited to share some of mine to help you create the best Lemon Raspberry Muffins possible!

• Storage: To keep your muffins fresh, store them in an airtight container at room temperature for up to three days. If you want to keep them longer, consider freezing.
• Freezing: Allow muffins to cool completely, then freeze in a freezer-safe bag or container for up to three months. They can be reheated in the microwave for a quick snack.
• Pairing: Serve these muffins with a side of yogurt or a dollop of whipped cream for a delightful breakfast treat!
• Variations: Feel free to experiment with other berries! Blueberries or blackberries can also be delicious options.
• Glazing: Adjust the thickness of your glaze by adding more or less lemon juice. A thicker glaze can be piped on for a decorative touch!

What to Serve With Lemon Raspberry Muffins

When serving Lemon Raspberry Muffins, there are numerous delightful combinations to enhance your experience. Here are some great ideas:

• Fresh Fruits: Pair these muffins with a side of mixed berries or sliced bananas for a colorful breakfast plate.
• Yogurt: A dollop of Greek yogurt adds a creamy element that complements the tangy flavors of the muffins.
• Tea or Coffee: Enjoy these muffins with a warm cup of tea or coffee for a cozy afternoon snack.
• Brunch Spread: Include them in a brunch spread alongside savory options like quiches or fruit salads.
• Picnic Treat: These muffins are perfect for picnics! Just pack them up with your favorite beverages.
• Seasonal Serving: For a seasonal touch, serve them in the spring with a floral table setting.

FAQ

Conclusion

The Lemon Raspberry Muffins offer a delightful combination of tangy and sweet flavors that are perfect for any occasion. With their bright, refreshing taste and simple preparation, they make an easy and enjoyable treat to share with friends and family. I encourage you to try baking these muffins; they just might become a new favorite in your home!

Lemon Raspberry Muffins

Craving something refreshing and sweet? These Lemon Raspberry Muffins are bursting with flavor, making them the ideal treat for any occasion. With a delightful combination of tart lemon and juicy raspberries, they’re perfect for breakfast or a snack. Don't hesitate to whip up a batch today!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 15 servings

Course: Breakfast

Cuisine: American

Calories: 230

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 large eggs lightly beaten
• 1 cup milk
• 1 small lemon juice and zest
• 1/2 cup oil (vegetable or canola oil)
• 1 1/2 cups raspberries (fresh or frozen)
• 1 cup powdered sugar
• 2-3 tablespoons fresh lemon juice

Equipment

• Oven
• Baking Sheet
• Whisk
• Mixing Bowl
• Wooden Spoon

Method

 

1. Preheat your oven to 400 degrees F. This ensures that your muffins will bake evenly. A hot oven is key to getting that perfect rise.
2. In a mixing bowl, add the lightly beaten eggs, oil, and the zest from the lemon. The zest will infuse the mixture with a wonderful fragrance.
3. Next, measure out milk in a liquid measuring cup. Squeeze the juice from the lemon into the milk. Let this sit for about one minute. This little trick helps create a buttermilk effect, which adds moisture.
4. Pour the milk mixture into the bowl with the eggs and oil. Mix everything together until well combined, but don’t worry if there are a few lumps.
5. In a separate large bowl, combine your dry ingredients: flour, sugar, baking powder, and salt. Stir them together until they're evenly mixed.
6. Gently fold the wet ingredients into the dry ingredients. Be careful not to over-mix; you want your muffins to be light and fluffy. If you see a few flour streaks, that’s okay!
7. Now it’s time to fold in those beautiful raspberries. Be gentle to avoid breaking them up too much; we want whole bursts of fruit in our muffins.
8. Prepare your muffin tin by either lining it with paper liners or greasing it with non-stick cooking spray. This will help your muffins come out easily after baking.
9. Fill each muffin cup about three-quarters full with the batter. This gives them room to rise without spilling over.
10. Pop them in the oven and bake for 16 to 20 minutes. You’ll know they’re ready when a toothpick inserted in the center comes out with only a few crumbs.
11. While the muffins cool, whisk together the powdered sugar and lemon juice in a small bowl. Adjust the consistency as desired.
12. Once the muffins have cooled for a few minutes, drizzle the glaze over the tops. This adds a lovely sweetness that complements the tart flavors beautifully.

Notes

• Tip 1: Fresh or frozen raspberries will work, or substitute a different kind of berry.
• Tip 2: Allow muffins to cool completely for freezing up to 3 months.

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Meet Piper Cross

I am obsessed with using fresh, seasonal produce to make meals shine. I believe a squeeze of citrus or a handful of herbs can change everything. I cooked and photographed this dish with a focus on vibrant colors and natural textures, ensuring it looks as good as it tastes when you make it.