Delightful Lemon Raspberry Muffins Recipe to Try Today

Lemon raspberry muffins are like a hug in baked form, bursting with sunshine and sweetness. Imagine biting into a warm muffin with zesty lemon and juicy raspberries dancing on your taste buds, creating a delightful symphony of flavors that makes every morning feel like a special occasion.

I remember the first time I made lemon raspberry muffins; my kitchen smelled so heavenly that even my cat came to investigate. Perfect for breakfast or an afternoon pick-me-up, these muffins have become a staple in our home. Trust me, you’ll be counting down the minutes until they come out of the oven!

I still chuckle when I think about the way my friends devoured these muffins at brunch last month; I barely got one myself!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: This is the backbone of your muffins; opt for unbleached for better flavor.

• Baking Powder: Essential for that perfect rise; ensure it’s fresh for optimal fluffiness.

• Sugar: Granulated sugar adds sweetness, but feel free to experiment with brown sugar for added depth.

• Salt: A pinch enhances all the flavors; don’t skip it!

• Lemon Zest: Use fresh zest for that vibrant citrus aroma that makes these muffins irresistible.

• Lemon Juice: Freshly squeezed juice brightens the flavor profile; bottled juice won’t do justice here.

• Raspberries: Fresh or frozen work well; just ensure they’re plump and juicy!

• Eggs: Use large eggs at room temperature for the best mixing results.

• Milk: Whole milk adds richness, but you can substitute with almond or oat milk if needed.

• Butter: Melted butter provides moisture and flavor; don’t skimp on this important ingredient!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat and Prep Your Oven : Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well to prevent sticking.

Mix Dry Ingredients : In a large bowl, whisk together flour, baking powder, sugar, salt, and lemon zest until well combined. The fresh scent will make you smile.

Combine Wet Ingredients : In another bowl, mix melted butter, eggs, milk, lemon juice together until smooth. It should look like sunshine in a bowl!

Create the Batter : Pour the wet mixture into the dry ingredients and gently fold until just combined. Be careful not to overmix; we want fluffy muffins here!

Add Raspberries : Gently fold in those luscious raspberries without crushing them too much. You want pockets of berry goodness in every bite!

Bake to Perfection : Divide the batter evenly among muffin cups and bake for 18-20 minutes or until golden brown and a toothpick comes out clean. Enjoy that heavenly aroma filling your kitchen!

These lemon raspberry muffins are sure to become a favorite in your household! Serve them warm with a pat of butter or just as they are—each bite is simply delightful!

Perfecting the Cooking Process

Start by mixing dry ingredients first, then add wet ingredients gradually for even blending. Bake at 350°F for 18-20 minutes until golden brown.

Add Your Touch

Feel free to swap raspberries for blueberries or add a sprinkle of coconut for a tropical twist. Zestier muffins can be achieved by increasing lemon zest.

Storing & Reheating

Store muffins in an airtight container at room temperature for up to three days. Reheat in the microwave for about 15 seconds for a fresh taste.

Baking these Lemon Raspberry Muffins brings back fond memories of summer picnics with friends, where we all fought over the last muffin—delicious chaos!

FAQ

Can I use frozen raspberries in my Lemon Raspberry Muffins?

Yes, frozen raspberries work great; just ensure they’re thawed and drained.

How do I prevent my muffins from sticking to the pan?

Greasing the muffin tin or using liners helps prevent sticking effectively.

What’s the best way to ensure my muffins rise properly?

Make sure your baking powder is fresh and do not overmix the batter.

Print

Lemon Raspberry Muffins

---

• Author: Mark Taylor
• Total Time: 35 minutes
• Yield: Makes about 12 muffins 1x

Print Recipe

Pin Recipe

Description

Lemon raspberry muffins are a delightful treat that brings together the zesty brightness of lemon and the sweet juiciness of raspberries. Perfect for breakfast or as an afternoon snack, these muffins are easy to prepare and sure to brighten your day with their vibrant flavors. With a fluffy texture and colorful appearance, they make any occasion feel special. Bake a batch and enjoy the heavenly aroma wafting through your kitchen!

---

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 cup granulated sugar
• 1/2 tsp salt
• Zest of 1 lemon
• 1/2 cup freshly squeezed lemon juice
• 1 cup fresh or frozen raspberries
• 2 large eggs (room temperature)
• 1/2 cup whole milk (or dairy-free substitute)
• 1/2 cup melted butter

---

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together flour, baking powder, sugar, salt, and lemon zest.
3. In another bowl, mix melted butter, eggs, milk, and lemon juice until smooth.
4. Pour wet ingredients into dry ingredients and gently fold until just combined.
5. Carefully fold in raspberries without crushing them.
6. Divide batter evenly among muffin cups and bake for 18-20 minutes or until golden brown.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 muffin (60g)
• Calories: 200
• Sugar: 10g
• Sodium: 150mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 35mg

Keywords: For added flavor, consider substituting some raspberries with blueberries. To enhance the citrus flavor, increase the lemon zest slightly. Store in an airtight container at room temperature for up to three days.