Name: Lemon Raspberry Muffins
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Ingredients: 2 teaspoons lemon zest; ½ cup granulated sugar; ¼ cup light brown sugar; 2 ¼ cups all-purpose flour; ¾ teaspoon baking soda; ¼ teaspoon fine sea salt; 1 large egg; ¼ cup fresh lemon juice; ¾ cup buttermilk; 6 tablespoons vegetable oil; 6 ounces fresh raspberries (see notes if using frozen); Coarse sugar for topping

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There’s something truly magical about the aroma of freshly baked Lemon Raspberry Muffins wafting through the kitchen. I remember the first time I decided to bake these delightful treats on a sunny spring morning. The sun was shining, and the vibrant colors of the raspberries inspired me to create something special. As I gathered my ingredients, I could already envision the fluffy, citrusy muffins that would soon emerge from the oven. The combination of tangy lemon and sweet raspberries struck a perfect balance that would brighten anyone’s day.

Baking has always been a way for me to unwind and express my creativity, and these muffins are a testament to that. With their delightful crumb and a sugary crust, they remind me of lazy brunches and cheerful gatherings with friends. As I mixed the batter, the anticipation grew. Every bite is filled with sunshine and warmth, making them ideal for breakfast or a light snack. Not to mention, they’re perfect for sharing with loved ones during spring festivities. I can’t wait for you to experience the joy of baking these Lemon Raspberry Muffins and to share them with your family!

Recipe Snapshot

Total Time:
33 mins

Prep Time:
15 mins

Cook Time:
18 mins

Difficulty:
Medium

Calories:
180 kcal

Protein:
3 g

Diet:
Gluten-Free, Low FODMAP

Fat:
6 g

Tools Used:
Standard cupcake/muffin tin, Cupcake liners, Microplane/zester, Cookie Scoop Set

Why This Lemon Raspberry Muffins Hits Different

Bright Flavor Profile

One of the reasons I adore Lemon Raspberry Muffins is their fresh flavor profile. The zest of the lemon adds a zesty punch, while the raspberries infuse a burst of sweetness that’s simply irresistible. The combination is vibrant and uplifting, making these muffins perfect for any occasion.

Perfect for Spring

As the flowers bloom and the weather warms up, these muffins are a delightful nod to the season. They’re light and bright, embodying everything we love about spring. Whether it’s for an outdoor brunch or a cozy treat at home, they’ll make the perfect addition to your celebrations.

Easy to Make

Don’t worry if you’re new to baking; this recipe is incredibly easy to follow. With simple ingredients and straightforward steps, you’ll find yourself whipping up a batch in no time. It’s the kind of recipe that encourages experimentation and creativity, allowing you to make it your own.

Freezer Friendly

One of the best aspects of these muffins is that they freeze beautifully! You can bake a large batch and store them for later. Just reheat them in the oven, and they’ll taste freshly made, ready to brighten your mornings or surprise guests.

Versatile Variations

Another reason to love Lemon Raspberry Muffins is that they’re highly adaptable. If you want to experiment, you could swap in blueberries, or even add nuts for extra texture. This flexibility allows you to tailor the recipe to suit your preferences and the ingredients you have on hand.

Ideal for Sharing

Finally, these muffins are perfect for sharing. Whether you’re hosting a brunch or bringing a treat to a friend’s house, they’re sure to impress. There’s something heartwarming about sharing homemade goodies, and I can guarantee these will be a hit!

Recipe Ingredients for Lemon Raspberry Muffins

When it comes to making Lemon Raspberry Muffins, the ingredients play a crucial role in achieving that perfect balance of flavor and texture. Each element complements the others, creating a delightful harmony that results in a moist and fluffy muffin. Let’s dive into these key players!

2 teaspoons lemon zest: This adds a bright, citrusy flavor that elevates the muffins.
½ cup granulated sugar: For sweetness and to balance the tanginess of the lemon.
¼ cup light brown sugar: Adds moisture and a subtle caramel flavor.
2 ¼ cups all-purpose flour: The base of our muffins, providing structure.
¾ teaspoon baking soda: Helps the muffins rise and become light and fluffy.
¼ teaspoon fine sea salt: Enhances all the flavors in the muffins.
1 large egg: Binds the ingredients together and adds richness.
¼ cup fresh lemon juice: Amplifies the lemon flavor and adds moisture.
¾ cup buttermilk: Ensures the muffins are tender and fluffy.
6 tablespoons vegetable oil: Keeps the muffins moist.
6 ounces fresh raspberries: Bursting with flavor, adding sweetness and color.
Coarse sugar for topping: Creates a sweet crust on top of the muffins.

Making Lemon Raspberry Muffins

Now that we have our ingredients ready, it’s time to bring the flavors together and create these delectable Lemon Raspberry Muffins. Follow these simple steps to make your baking experience enjoyable and rewarding!

Preheat your oven to 425°F (220°C). This high temperature at the beginning helps create that perfect muffin dome. Line 12 standard muffin cups with paper liners or spray them with nonstick cooking spray to prevent sticking.
In a large mixing bowl, combine lemon zest, granulated sugar, and light brown sugar. Use your fingertips to mix the ingredients together until the sugar feels moistened and fragrant. This step is crucial as it infuses the sugar with the lemon flavor.
Next, to the sugar mixture, add all-purpose flour, baking soda, and fine sea salt. Whisk these dry ingredients together until they are evenly mixed.
In another bowl, beat the egg lightly before adding fresh lemon juice, buttermilk, and vegetable oil. Mix until everything is well combined.
Create a small well in the center of the dry ingredients and pour the wet mixture into it. Stir gently just until combined; be careful not to overmix. The batter should be lumpy but well integrated.
Gently fold in the fresh raspberries, being cautious so they don’t break apart too much. This will ensure you get those lovely bursts of flavor in every bite.
Divide the batter evenly among the prepared muffin wells. The wells will be quite full, which is what we want for a nice dome shape.
Sprinkle the tops with coarse sugar for a sweet, crunchy topping. This adds a delightful texture to the muffins.
Now, bake the muffins in the preheated oven for 10 minutes. After that time, without opening the oven door, reduce the temperature to 350°F (175°C) and bake for an additional 7 to 9 minutes. You know they are done when the tops are golden brown and a toothpick inserted into the center comes out clean.
Once baked, let the muffins cool in the pan for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. This cooling step helps maintain their fluffy texture.

Things Worth Knowing

Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to tough muffins.
Use Fresh Ingredients: Fresh raspberries and lemon zest will provide the best flavor. If using frozen raspberries, add them straight from the freezer.
Room Temperature Ingredients: Using room temperature ingredients like egg and buttermilk ensures a smoother batter and more even baking.
Check for Doneness: Use a toothpick to test for doneness. It should come out clean or with a few crumbs attached, but not wet batter.

Ways to Adapt This Recipe

Every baker loves to experiment, and this recipe is no exception! Here are some great adaptations for Lemon Raspberry Muffins.

Storage: Store any leftover muffins in an airtight container at room temperature for 1 to 2 days, or refrigerate for up to 4 days.
Freezing: These muffins freeze well! Wrap them tightly in plastic wrap and place them in a zip-top bag. They can be frozen for up to 3 months.
Flavor Variations: Try swapping out the raspberries for other berries like blueberries or strawberries for a different taste.
Healthier Options: Substitute half of the all-purpose flour with whole wheat flour for added nutrition.
Dairy-Free Version: Use plant-based milk and a suitable substitute for buttermilk (e.g., almond milk mixed with vinegar).
Vegan Option: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).

Perfect Matches for Lemon Raspberry Muffins

These Lemon Raspberry Muffins are incredibly versatile when it comes to serving. Here are some delightful ideas for how to enjoy them:

Brunch Delight: Serve these muffins at your next brunch gathering. They pair wonderfully with coffee or tea.
Picnic Treat: Pack these muffins for a picnic; their bright flavors are a hit on a sunny day!
Breakfast on the Go: They make a fantastic grab-and-go breakfast option when you’re in a rush.
Snack Time: Enjoy them as a mid-morning or afternoon snack, offering a sweet treat that’s not too heavy.
Holiday Gatherings: These muffins are a lovely addition to any spring celebrations, perfect for Easter brunch!

FAQ

Yes, you can use frozen raspberries for this recipe! Just add them directly from the freezer, as thawing may cause them to become mushy. This will help maintain the texture of the muffins and ensure that you still get those lovely bursts of tartness with every bite.

To store leftover Lemon Raspberry Muffins, place them in an airtight container at room temperature for 1 to 2 days. If you need them to last longer, you can refrigerate them for up to 4 days. For extended storage, consider freezing them. Wrap each muffin in plastic wrap and place them in a zip-top bag to keep them fresh for up to 3 months.

Absolutely! To make Lemon Raspberry Muffins dairy-free, you can replace the buttermilk with a non-dairy milk combined with vinegar to create a buttermilk substitute. Additionally, ensure that the vegetable oil you choose is also dairy-free. If you want a vegan version, simply substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for binding.

If your Lemon Raspberry Muffins don’t rise as expected, it might be due to a few factors. First, ensure that your baking soda is fresh. Expired or old leavening agents won’t work effectively. Secondly, avoid overmixing the batter as this can result in dense muffins. Finally, make sure you’re using the correct oven temperature; an oven thermometer can help ensure your oven is accurate.

These muffins are best enjoyed fresh out of the oven or at room temperature. They pair wonderfully with a cup of coffee or tea, making them a perfect brunch item. You can also serve them with a light drizzle of glaze or a dollop of whipped cream for added indulgence. They’re great for sharing at gatherings or as a sweet treat for yourself!

Conclusion

The Lemon Raspberry Muffins are a delightful treat that combines bright flavors with a fluffy texture, making them a perfect addition to any breakfast or brunch spread. I encourage you to try baking them yourself; you won’t be disappointed! They’re simple to make and a fantastic way to brighten up your day or impress guests. Enjoy the process and the delicious results!