Sweet Lemon Raspberry Muffins are the perfect treat for breakfast or a delightful snack. Bursting with fresh flavors, these muffins combine the tartness of raspberries with the zesty brightness of lemon, creating a deliciously moist and fluffy texture. Whether you’re a baking novice or a seasoned pro, this easy recipe will guide you through making these delectable muffins that are sure to impress your family and friends.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 large egg
- ½ cup buttermilk
- ⅓ cup vegetable oil
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 1 cup fresh raspberries
- 1 tbsp lemon juice
Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly with cooking spray.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
Step 3: Combine Wet Ingredients
In a separate bowl, beat the egg and then add the buttermilk, vegetable oil, vanilla extract, lemon zest, and lemon juice. Mix until smooth.
Step 4: Combine Mixtures
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; some lumps are okay.
Step 5: Fold in Raspberries
Gently fold in the fresh raspberries, ensuring they are evenly distributed throughout the batter.
Step 6: Fill Muffin Tins
Using a spoon or an ice cream scoop, fill each muffin cup about ¾ full with the batter.
Step 7: Bake
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Step 8: Cool and Serve
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Sweet Lemon Raspberry Muffins warm or at room temperature!
FAQs
Can I use frozen raspberries for this recipe?
Yes, you can use frozen raspberries. Just make sure to thaw and drain them slightly before folding them into the batter to avoid excess moisture.
How can I store leftover muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months.
Can I substitute the buttermilk?
If you don’t have buttermilk, you can make a substitute by mixing ½ cup of milk with 1 ½ teaspoons of lemon juice or vinegar. Let it sit for 5 minutes before using.
What can I add to enhance the flavor?
Consider adding a sprinkle of poppy seeds for an extra crunch or a drizzle of lemon glaze on top for added sweetness.
Are Sweet Lemon Raspberry Muffins healthy?
These muffins are a delightful treat and can be made healthier by reducing the sugar or using whole wheat flour instead of all-purpose flour.