Lemon Raspberry Muffins – My Baking Dependancy

Full of recent raspberries and vivid lemon, these lemon raspberry muffins are a chunk of sunshine any time of yr. 

Muffins are one in all my favourite methods to take pleasure in seasonal flavors and components.

Within the fall, I’m all about apple cider donut muffins, pumpkin muffins, and apple cinnamon muffins. 

Within the spring, I can’t get sufficient of strawberry banana muffins and lemon poppy seed muffins.

And this time of yr, I’m making batches of zucchini muffins and these lemon raspberry muffins on repeat. 

Generally I’ll retailer them within the freezer to take pleasure in in a number of months when recent raspberries are not in season, and generally I simply bake them to share with my neighbors. 

Both means, you possibly can’t go improper with these vivid, lovely raspberry muffins.

Vivid and tangy lemon raspberry muffins

If you happen to’re in search of a little bit little bit of sunshine in your life, these lemon raspberry muffins are it.

These muffins use the identical tangy buttermilk muffin base as my cranberry orange muffins. However as a substitute of packing them stuffed with wintery cranberries and orange zest, I used sweet-tart raspberries and vivid lemons.

If you happen to love my lemon raspberry scones or my lemon raspberry cheesecake, you’ll go bananas for this recipe.

The muffin base has a young crumb and barely tangy taste because of the buttermilk within the recipe. Add within the pockets of recent raspberries all through and the flavorful lemon zest and these severely remind me of summer season sunshine.

Stephie made them for her household and neighbors and even her 4-year-old couldn’t cease consuming them. So when you’ve got any little berry fiends in your life, they’re certain to like these muffins.

How you can make my raspberry muffins

Like most of my different muffin recipes, these lemon raspberry muffins are fairly straightforward to make.

Components you’ll want

To make these raspberry muffins, you have to:

• 2 teaspoons lemon zest
• ½ cup granulated sugar
• ¼ cup gentle brown sugar
• 2 ¼ cups all-purpose flour
• ¾ teaspoon baking soda
• ¼ teaspoon salt
• 1 massive egg
• ¼ cup recent lemon juice
• ¾ cup buttermilk
• 6 tablespoons vegetable oil
• 6 ounces recent raspberries 
• Coarse sugar for topping

Earlier than getting began, be sure you’re conversant in tips on how to measure flour. Nailing this seemingly easy step will assist guarantee the right raspberry muffins each time.

Don’t panic if you happen to didn’t purchase buttermilk. I’ve an entire put up on tips on how to make buttermilk that provides you many choices for substituting with components you have already got readily available. 

Equally, don’t fear if you’re out of brown sugar or if yours hardened within the pantry. Discover ways to make a easy brown sugar substitute and tips on how to soften brown sugar to save lots of your self a visit to the shop. 

If you happen to don’t have recent raspberries readily available otherwise you wish to make this recipe exterior of berry season, you should utilize 6 ounces of frozen raspberries as a substitute. If utilizing frozen raspberries, do NOT thaw them earlier than including them to the batter.

Making this recipe

This recipe makes 12 muffins. Line your favourite commonplace muffin tin with paper liners or spray the cups with nonstick spray. 

Add the lemon zest and sugars to a big bowl. Use your fingertips to combine the components collectively till the sugar is moistened and aromatic. It will assist infuse the flavour and aroma of the zest into each single chunk of the muffins.

Into the identical bowl, add the flour together with the baking soda and salt. 

In a separate bowl, whisk collectively the egg, lemon juice, buttermilk, and oil. Create a small properly within the dry components, then pour within the moist components and stir simply till mixed.

Gently fold within the raspberries. In case your berries are on the bigger aspect, be happy to chop them in half earlier than including them to the batter.

Divide the batter between the ready muffin wells – they’ll be fairly full. I like to do that with a massive cookie scoop. 

For a crunchy sugar topping, sprinkle the tops of the muffins with coarse sugar earlier than inserting them in a 425°F oven for 10 minutes.

After 10 minutes, go away the oven door closed and set the oven temperature to 350°F. Proceed to bake the muffins for an extra 7-9 minutes. 

The raspberry muffins are completed when the tops are golden and a toothpick inserted within the heart comes out clear. 

Let the muffins cool within the pan for about 5 minutes earlier than eradicating them to a wire rack to complete cooling.

Storage ideas

These lemon raspberry muffins are fairly moist, so retailer them in an hermetic container at room temperature for 1-2 days or within the fridge for as much as 4 days. 

If you wish to make them forward of time, be happy to retailer them within the freezer. Place cooled muffins in an hermetic container or zip-top freezer bag and freeze for 2-3 months.

Once you’re able to take pleasure in, let the muffins thaw at room temperature for 1-2 hours. You can too take out only a few muffins at a time and microwave every for 30-60 seconds to thaw and heat them by way of.