Go Back
- 1 cup all-purpose flour - 1 cup whole wheat flour - 1/2 cup granulated sugar - 2 teaspoons baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup unsalted butter, melted and slightly cooled - 1 cup buttermilk (or 1 cup milk mixed with 1 tablespoon lemon juice) - 2 large eggs, room temperature - Zest of 2 large lemons - 1 teaspoon pure vanilla extract - 1 cup fresh raspberries (or thawed frozen raspberries) - 1 tablespoon coarse sugar for topping This recipe uses a mix of all-purpose and whole wheat flour. This blend adds flavor and nutrition. The granulated sugar gives sweetness, while baking powder and baking soda help the muffins rise. The salt balances the sweetness. For the wet ingredients, melted butter adds richness. Buttermilk makes the muffins moist. Eggs bind everything together and add structure. Lemon zest brings bright flavor. Pure vanilla extract adds warmth. Fresh raspberries provide a burst of tartness. You can use frozen raspberries if fresh ones are hard to find. Finally, sprinkling coarse sugar on top gives a nice crunch after baking. This ingredient list makes for bright, delicious muffins. Start by preheating your oven to 375°F (190°C). This step is key for even baking. Next, prepare your muffin tin. You can line it with paper liners or grease it with butter. Proper preparation helps the muffins release easily and keeps them from sticking. Trust me, a well-prepared tin makes all the difference. In a large mixing bowl, sift together the following dry ingredients: - 1 cup all-purpose flour - 1 cup whole wheat flour - 1/2 cup granulated sugar - 2 teaspoons baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt Sifting helps make the dry mix light and airy. This is important for fluffy muffins. Combine them well until they look uniform. Now, let’s move to the wet ingredients. In another bowl, whisk together: - 1/2 cup unsalted butter, melted and slightly cooled - 1 cup buttermilk (or substitute with 1 cup milk mixed with 1 tablespoon lemon juice) - 2 large eggs, room temperature - Zest of 2 large lemons - 1 teaspoon pure vanilla extract Make sure the melted butter isn’t hot. A smooth mixture is key to a nice batter. Whisk until everything blends well. Next, it’s time to combine the wet and dry ingredients. Gradually pour the wet mixture into the dry mix. Use a spatula to gently fold them together. Don’t overmix! The batter should stay slightly lumpy for a tender muffin. Now, carefully fold in the fresh raspberries. It’s important to do this gently. You want to maintain their shape without breaking them. This adds lovely bursts of flavor in every bite. When filling the muffin cups, use a spoon or ice cream scoop. Fill each cup about 2/3 full to give them room to rise. Don’t forget to sprinkle coarse sugar on top for a sweet crunch! Place the muffin tin in your preheated oven and bake for 18-20 minutes. To check for doneness, insert a toothpick into the center. If it comes out clean or with a few crumbs, they are ready. Let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack. This keeps them fluffy and prevents sogginess. Enjoy the delightful aroma while they cool! To make the perfect muffin, avoid overmixing the batter. When you mix too much, muffins can turn out tough instead of fluffy. You want the batter to be a bit lumpy. This keeps your muffins soft and light. If you like your muffins moist, you can adjust the liquid. Add a little more buttermilk for a softer muffin. On the other hand, if you prefer a denser texture, reduce the liquid slightly. This simple tweak can change your muffin experience! Want more lemon flavor? Try adding a lemon glaze. Mix powdered sugar with lemon juice until it’s smooth. Drizzle it over the cooled muffins for a tasty touch. You can also add extra lemon zest to the batter for a stronger flavor. For a unique twist, think about adding nuts or poppy seeds. Chopped walnuts or slivered almonds work well. They add crunch and a new taste. Poppy seeds give a nice look and a hint of flavor, too! If you bake at high altitudes, you might need to make some changes. High altitudes can make muffins rise too quickly, leading to collapse. To fix this, reduce the baking powder by about a quarter teaspoon. You may also want to add a bit more liquid to keep muffins moist. Baking can be tricky at higher altitudes, but these small tweaks can help you enjoy perfect muffins every time! {{image_4}} You can easily switch up your muffin flavors. Try using other berries like blueberries or cranberries instead of raspberries. Each berry adds its own taste, making the muffins unique. You can also add other citrus flavors. Lime or orange zest can give a fresh twist to the muffins. Just replace some lemon zest with lime or orange zest. This change makes the muffins even more exciting. If you want a gluten-free version, use alternative flours like almond or coconut flour. Mix these flours with gluten-free baking powder to ensure they rise well. Keep an eye on the baking time, as gluten-free muffins may bake faster. For a vegan option, swap eggs with flax eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for a few minutes. You can also use almond milk or coconut milk instead of buttermilk. These swaps keep your muffins delicious and dairy-free. You can adjust the baking time if you want mini or jumbo muffins. Mini muffins usually bake for about 10-12 minutes. Jumbo muffins may need 25-30 minutes. If you want to make a cake or bread, pour the batter into a loaf pan. Bake it for 45-55 minutes. Check for doneness by inserting a toothpick. This way, you can enjoy the same tasty lemon raspberry flavor in various forms. To keep your Lemon Raspberry Muffins fresh, store them in an airtight container. This helps lock in moisture and flavor. You can use a plastic container or a resealable bag. Place the muffins at room temperature for up to three days. If you want them to last longer, store them in the fridge. Just remember to let them cool completely before sealing them up. This prevents sogginess. Freezing muffins is easy and a great way to save some for later. First, let your muffins cool completely. Then, wrap each one tightly in plastic wrap. After that, place the wrapped muffins in a freezer-safe bag or container. They can stay in the freezer for up to three months. When you want to enjoy a muffin, take it out and let it thaw at room temperature. If you prefer a warm muffin, you can reheat it. Place the muffin in the microwave for about 15-20 seconds. You can also use an oven or toaster oven for a couple of minutes at 350°F (175°C). This will help restore that fresh-baked texture. What can I use as a substitute for buttermilk? You can use regular milk mixed with lemon juice. Just add 1 tablespoon of lemon juice to 1 cup of milk. Let it sit for 5 minutes to thicken. This will give your muffins a nice tang. How can I make my muffins less sweet? To reduce sweetness, cut back on the sugar. Try using only 1/3 cup of granulated sugar instead of 1/2 cup. This change keeps the flavor balanced while lowering the sugar content. Can I use frozen raspberries instead of fresh? Yes, you can! Just make sure to thaw the raspberries first. Pat them dry with a paper towel to prevent excess moisture in the batter. This keeps your muffins from getting too soggy. How long do these muffins last at room temperature? These muffins last about 2 to 3 days at room temperature. Keep them in an airtight container to help maintain their freshness. What’s the best way to reheat leftover muffins? To reheat, use your microwave or oven. For the microwave, warm for 10-15 seconds. If using an oven, preheat to 350°F (175°C) and heat for about 5-7 minutes. This keeps them soft and tasty. Why did my muffins turn out dense? Dense muffins may happen if you overmix the batter. Mix just until the ingredients combine, leaving some lumps. Also, check your baking powder for freshness. Old leavening agents can lead to dense muffins. How to avoid overbaking muffins? To avoid overbaking, keep a close eye on your muffins late in the baking time. Start checking at 18 minutes. Insert a toothpick; if it comes out clean or with a few crumbs, they are ready. General nutritional benefits of lemon and raspberry muffins Lemon and raspberries add vitamins and antioxidants. Lemon offers vitamin C, while raspberries provide fiber and antioxidants. These muffins are a flavorful way to enjoy these benefits. Tips for making them healthier without sacrificing taste To make these muffins healthier, use whole wheat flour instead of all-purpose flour. You can also cut the sugar more, or substitute it with honey or maple syrup. Adding nuts or seeds boosts nutrition too! This blog post provided a clear guide to making perfect lemon raspberry muffins. You learned about the necessary ingredients, helpful instructions, and essential tips to achieve the best texture. We even explored flavor variations, dietary modifications, and storage methods. Remember, baking is a joy. With practice, you'll create delightful muffins for everyone. Enjoy baking and sharing these treats!

Lemon Raspberry Muffins

Dive into the delicious world of Zesty Lemon Raspberry Muffins! Bursting with fresh flavors, these muffins are the perfect treat for breakfast or a snack. Learn how to create perfectly fluffy and tender muffins with our easy step-by-step recipe. With simple ingredients and quick prep, you’ll love how these mouthwatering bites brighten your day. Click through to explore this delightful recipe and bring a burst of flavor to your kitchen!
Print Recipe Pin Recipe

Ingredients
  

1 cup all-purpose flour

1 cup whole wheat flour

1/2 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, melted and slightly cooled

1 cup buttermilk (or substitute with 1 cup milk mixed with 1 tablespoon lemon juice, let sit for 5 minutes)

2 large eggs, room temperature

Zest of 2 large lemons

1 teaspoon pure vanilla extract

1 cup fresh raspberries (or frozen raspberries, thawed if not in season)

1 tablespoon coarse sugar for topping

Instructions
 

Preheat your oven to 375°F (190°C). Prepare a 12-cup muffin tin by lining it with paper liners or greasing it thoroughly with butter or non-stick spray.

    In a large mixing bowl, sift together the all-purpose flour, whole wheat flour, granulated sugar, baking powder, baking soda, and salt until well combined and airy.

      In a separate bowl, whisk together the melted butter (ensure it's not too hot), buttermilk, eggs, lemon zest, and vanilla extract until the mixture is smooth and all ingredients are incorporated.

        Gradually pour the wet mixture into the dry ingredients, using a spatula or wooden spoon to gently fold until just combined. Be careful not to overmix; the batter should remain slightly lumpy for a tender muffin.

          Carefully fold in the fresh raspberries, gently incorporating them without mashing to maintain their shape.

            Using a spoon or ice cream scoop, evenly distribute the batter among the muffin cups, ensuring each is filled about 2/3 of the way to allow for rising.

              Sprinkle the coarse sugar generously on top of each muffin batter to create a delightful crunch after baking.

                Place the muffin tin in the preheated oven and bake for 18-20 minutes. The muffins are done when a toothpick inserted in the center comes out clean or with just a few crumbs attached.

                  After baking, allow the muffins to cool in the pan for about 5 minutes. Then, gently transfer them to a wire rack to cool completely, ensuring they maintain their fluffy texture.

                    Prep Time: 15 mins | Total Time: 35 mins | Servings: 12

                      - Presentation Tips: Serve the muffins warm or at room temperature for the best flavor. For an extra zesty touch, drizzle with a simple lemon glaze made by mixing powdered sugar with fresh lemon juice until smooth and drizzle-ready! Enjoy your delightful treats!