Lemon Raspberry Muffins – A Delightful Baking Adventure

Packed with fresh raspberries and bright lemon, these lemon raspberry muffins are a bite of sunshine any time of year.

Three lemon raspberry muffins on a white plate. The muffin in front is lying on its side.

Muffins are one of the finest ways to enjoy seasonal flavors and ingredients. In the fall, delightful varieties such as apple cider donut muffins, pumpkin muffins, and apple cinnamon muffins take the stage. Spring brings its own joys with strawberry banana muffins and lemon poppy seed muffins. Currently, batches of zucchini muffins and these refreshing lemon raspberry muffins are a must-have in the kitchen.

Whether I store them in the freezer to relish later or bake them to share with neighbors, these vibrant raspberry muffins never disappoint.

Bright and Tangy Lemon Raspberry Muffins

If you’re in search of a little sunshine, these lemon raspberry muffins are just the treat you need. Utilizing a tangy buttermilk muffin base similar to my cranberry orange muffins, this recipe swaps winter flavors for sweet-tart raspberries and zesty lemons.

The muffin base boasts a tender crumb with a hint of tang from the buttermilk. The fresh raspberries and fragrant lemon zest make these muffins a true taste of summer. Even kids can’t resist them; one young enthusiast devoured them at rapid speed! So, if you have little berry lovers in your life, they will surely adore these muffins.

Half of a lemon raspberry muffin on a white plate next to a whole muffin.

How to Make My Raspberry Muffins

Ingredients You’ll Need

To prepare these delightful raspberry muffins, gather the following ingredients:

  • 2 teaspoons lemon zest
  • ½ cup granulated sugar
  • ¼ cup light brown sugar
  • 2 ¼ cups all-purpose flour
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 large egg
  • ¼ cup fresh lemon juice
  • ¾ cup buttermilk
  • 6 tablespoons vegetable oil
  • 6 ounces fresh raspberries
  • Coarse sugar for topping
Ingredients for lemon raspberry muffins arranged on a beige countertop.

Before you begin, ensure you know how to measure flour accurately to achieve the best results. If you don’t happen to have buttermilk, there are simple substitutes to whip up a quick version at home. Don’t fret about running out of brown sugar either; guidance on making a substitute or softening hardened sugar is readily available!

If fresh raspberries aren’t available, feel free to substitute with 6 ounces of frozen raspberries. Just make sure not to thaw them before mixing them into the batter.

Making This Recipe

This recipe yields 12 muffins. Start by lining a standard muffin tin with paper liners or greasing it with a nonstick spray.

Lemon zest combined with brown and granulated sugars in a large bowl.

In a large mixing bowl, combine the lemon zest with the granulated and brown sugars. Using your fingers, mix the ingredients together until the sugar becomes fragrant and slightly moist. This technique infuses the zest’s wonderful aroma throughout the muffin batter.

Next, add the flour, baking soda, and salt to the same bowl. In a separate bowl, whisk together the egg, lemon juice, buttermilk, and vegetable oil. Pour the wet mixture into a well in the dry ingredients, stirring gently to combine.

Gently fold in the fresh raspberries. Should your berries be larger, consider halving them for easier incorporation. Divide the batter evenly among the muffin cups, filling them generously. I prefer to use a large cookie scoop for this task!

Unbaked lemon raspberry muffins in a muffin pan, ready to go in the oven.

For a delightful sugar crust, sprinkle coarse sugar on top of the batter before placing it in a preheated oven at 425°F. Bake for 10 minutes, then leave the oven door shut and adjust the temperature to 350°F. Continue baking for an additional 7 to 9 minutes until the tops are golden and a toothpick comes out clean from the center.

Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Baked lemon raspberry muffins in a muffin pan.

Storage Tips

These lemon raspberry muffins are wonderfully moist. Store them in an airtight container at room temperature for 1 to 2 days or in the refrigerator for up to 4 days. If you wish to prepare them ahead of time, you can freeze the muffins for 2 to 3 months. When ready to enjoy, let them thaw at room temperature for 1 to 2 hours or microwave them for 30 to 60 seconds to warm them up.

Substitutions

  • Use frozen raspberries instead of fresh—do not thaw.
  • Vegetable oil can be replaced with any neutral-flavored oil such as avocado oil.
  • For a dairy-free option, create a buttermilk substitute using dairy-free milk.
  • For a vegan alternative, substitute the buttermilk with the recommended method and swap the egg for a flax egg (mix 1 tablespoon ground flax with 3 tablespoons water and let it thicken for 5 minutes).

Recipe

Ingredients Instructions
2 teaspoons lemon zest Preheat oven to 425°F. Line 12 standard muffin cups with paper liners or spray with nonstick cooking spray.
½ cup granulated sugar In a large bowl, add the lemon zest, granulated sugar, and brown sugar. Mix the ingredients together with your fingertips until the sugar is moistened and fragrant.
¼ cup light brown sugar To the sugar mixture, add the flour, baking soda, and salt. In another bowl, combine the egg, lemon juice, buttermilk, and oil. Create a small well in the dry ingredients, pouring the wet ingredients into the well and stirring just to combine. Gently fold in the raspberries.
2 ¼ cups all-purpose flour Divide batter evenly into the prepared muffin wells. The wells will be very full. Sprinkle the tops with coarse sugar.
¾ teaspoon baking soda Bake at 425°F for 10 minutes. Leaving the oven door closed, set the oven temperature to 350°F and continue to bake for another 7-9 minutes, until the tops are golden and a toothpick inserted into the center comes out clean.
¼ teaspoon salt Let muffins cool in the pan for about 5 minutes before removing them to a wire rack to finish cooling.
1 large egg
¼ cup fresh lemon juice
¾ cup buttermilk
6 tablespoons vegetable oil
6 ounces fresh raspberries
Coarse sugar for topping

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