Lemon Raspberry Muffins – My Baking Habit

Filled with recent raspberries and brilliant lemon, these lemon raspberry muffins are a chunk of sunshine any time of yr. 

Muffins are one in all my favourite methods to get pleasure from seasonal flavors and elements.

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. 

Typically I’ll retailer them within the freezer to get pleasure from in just a few months when recent raspberries are now not in season, and typically I simply bake them to share with my neighbors. 

Both approach, you’ll be able to’t go improper with these brilliant, stunning raspberry muffins.

Vivid and tangy lemon raspberry muffins

When you’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 brilliant lemons.

When you 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 you probably have any little berry fiends in your life, they’re certain to like these muffins.

How one can make my raspberry muffins

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

Elements you’ll want

To make these raspberry muffins, you will want:

• 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 giant 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 to’re conversant in the best way to measure flour. Nailing this seemingly easy step will assist guarantee the proper raspberry muffins each time.

Don’t panic in the event you didn’t purchase buttermilk. I’ve a complete publish on the best way to make buttermilk that provides you many choices for substituting with elements you have already got 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 the best way to soften brown sugar to save lots of your self a visit to the shop. 

When you don’t have recent raspberries 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 customary 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 elements collectively till the sugar is moistened and aromatic. This may 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 nicely within the dry elements, then pour within the moist elements and stir simply till mixed.

Gently fold within the raspberries. In case your berries are on the bigger facet, be at liberty 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 giant cookie scoop. 

For a crunchy sugar topping, sprinkle the tops of the muffins with coarse sugar earlier than putting 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 carried out when the tops are golden and a toothpick inserted within the middle 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 at liberty 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 get pleasure from, 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 means of.