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Lemon Raspberry Muffins Recipe

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4.3 from 5 reviews

Bright and tangy Lemon Raspberry Muffins combine the zesty freshness of lemon with juicy raspberries in a tender, moist muffin. Perfect for breakfast, brunch, or a sweet snack, these muffins are flaky on the outside with a soft crumb inside. The recipe features a simple batter with a balance of sweet and citrus notes, enhanced by vanilla and a light buttery richness.

  • Total Time: 45 minutes
  • Yield: 12 muffins

Ingredients

Dry Ingredients

  • 2½ cups (300g) all-purpose flour
  • 1 tablespoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • 1¼ cups (250g) granulated sugar
  • Zest of 2 large lemons
  • ¾ cups (170g) melted butter or oil
  • 2 large eggs, room temperature
  • 2 teaspoons (10ml) vanilla bean paste
  • ¾ cup (180ml) buttermilk, room temperature

Fruit

  • 2 cups fresh or frozen raspberries (tossed in ¼ cup (30g) flour)

Instructions

  1. Preheat and Prep: Preheat your oven to 425°F (218°C). Line two 12-cup muffin pans with cupcake liners, placing liners in every other cup for even baking.
  2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly mixed.
  3. Mix Sugar and Lemon Zest: In a separate bowl, whisk the granulated sugar and lemon zest until the mixture reaches a wet sand consistency, releasing the lemon oils for flavor.
  4. Add Wet Ingredients: To the sugar and zest, whisk in the melted butter, eggs, and vanilla bean paste until fully incorporated.
  5. Combine Wet and Dry Mixtures: Stir the dry ingredients into the wet mixture, alternating with the buttermilk, gently mixing until just combined. The batter should be slightly lumpy with a few streaks of flour remaining.
  6. Fold in Raspberries: Gently fold in the raspberries that have been tossed in flour to prevent sinking. Avoid overmixing to keep the berries intact and the batter light.
  7. Scoop Batter: Using a 3-tablespoon cookie scoop, evenly distribute the batter into the muffin liners, filling every other cup according to the liners placed earlier.
  8. Bake: Place the muffin pans in the oven and bake at 425°F (218°C) for 8 minutes. Without opening the oven door, lower the heat to 375°F (190°C) and continue baking for an additional 8 to 12 minutes. Muffins are done when a toothpick inserted comes out with a few moist crumbs or when the tops spring back when touched gently.
  9. Cool: Allow the muffins to cool in the pan for 5 to 10 minutes before transferring them to a wire rack to cool completely. Serve and enjoy these fresh lemon raspberry delights warm or at room temperature.

Notes

  • For best results, use fresh raspberries; if using frozen, do not thaw before folding into batter to avoid excessive moisture.
  • Tossing the raspberries in flour helps prevent them from sinking to the bottom during baking.
  • Do not overmix batter to keep muffins tender and avoid tough texture.
  • Using vanilla bean paste enhances flavor more than vanilla extract, but the latter can be used as a substitute.
  • Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://iamstarved.com/lemon-raspberry-muffins-recipe/