Lemon raspberry muffins

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Lemon raspberry muffins

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Lemon raspberry muffins






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Delicious fluffy and moist Raspberry muffins made from fresh or frozen raspberries, a little lemon and a simple glaze on top. They are easy to make and are also freezer friendly!


These raspberry muffins join dozens of other favorite muffin recipes! You can make them at any time of the year, but I like to make them with the remaining raspberries from a large batch of raspberry jam.

How to make raspberry muffins:

  • Mix the wet ingredients: 

  • Mix lemon juice and milk to make “buttermilk.” In another bowl, mix the eggs, oil, lemon zest and milk / lemon mixture.
  • Mix solids: 

  • flour, salt, baking powder and sugar.
  • Combine: 

  • Mix the wet ingredients into the flour mixture, stirring until it is moistened. Fold in the raspberries.

  • Fill out the muffin form: 

  • Line the muffin tin with paper liners or grease it well with a baking spray. Fill the muffin cups ¾ full.
  • Bake 

  • at 400 ° F for 18-20 minutes or until the toothpick inserted in the center comes out with a little crumb.
  • Glaze: 

  • In a small bowl, whip icing sugar and 2 tablespoons lemon juice. (if you want the glaze even thinner, add an additional tablespoon of lemon juice). Allow the muffins to cool for a few minutes before skimming the glaze.

Pro tips:

Use room temperature eggs:

 they become fluffier and emulsify the dough more evenly, changing the final product. To quickly bring the eggs to room temperature, place them in a bowl and let them stand in hot water for 30 seconds.

Do not mix the dough:

 If you add wet ingredients to dry ingredients, simply mix them with a spoon until everything is mixed. It’s okay if the dough isn’t completely even. Then turn in the raspberries.

Fresh or frozen berries: 

I prefer fresh raspberries, but if they are not in season, then frozen works well or you can substitute another berry, such as blueberries, blackberries or diced strawberries.

Taste first the glaze: 

Dilute it with lemon juice or make it a little thicker with icing sugar.

Freezing instructions:

Allow the muffins to cool completely, then freeze in a freezer-proof bag or container for up to 3 months. Thaw at room temperature or heat in the microwave for a few seconds.

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Recipe

For the glaze:

  • Whisk the pastry sugar and 2 tablespoons lemon juice in a small bowl. (if you want the glaze even thinner, add an additional tablespoon of lemon juice). Allow the muffins to cool for a few minutes before skimming the glaze.


Berries: Fresh or frozen raspberries are suitable or substitutes for other types of berries, such as blueberries, blackberries or diced strawberries.Freezing instructions: 
Allow the muffins to cool completely, then freeze in a freezer-proof bag or container for up to 3 months. Thaw at room temperature or heat in the microwave for a few seconds.* The nutrition label does not contain glaze.

Serving: 15gCalories: 205kcalCarbohydrates: 29gLightning: 3gFat: 9gSaturated fats: 1gTrans fat: 1gCholesterol: 26mgSodium: 96mgPotassium: 158mgFibers: 1gSugar: 15gVitamin A: 58IUVitamin C: 7mgCalcium: 65mgIron: 1mg

Did you make this recipe?

Mark @TastesBetterFromScratch on Instagram #TastesBetterFromScratch!

Have you tried this recipe ?!

Rate and comment below! I would love to hear your experiences.

I originally shared this recipe in February 2014. Updated May 2017 and April 2021.

Some edit Niko’s photos from The Travel Palate.

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