Lemon Raspberry Muffins
User Reviews
5.0
3 reviews
Excellent
Lemon Raspberry Muffins
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Packed with fresh raspberries and bright lemon, these lemon raspberry muffins are a bite of sunshine any time of year.
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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 fine sea salt
- 1 large egg
- ¼ cup fresh lemon juice
- ¾ cup buttermilk
- 6 tablespoons vegetable oil
- 6 ounces fresh raspberries see notes if using frozen
- coarse sugar for topping
Instructions
- Preheat oven to 425°F. Line 12 standard muffin cups with paper liners or spray with nonstick cooking spray.
- 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.
- 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.
- Divide batter evenly into the prepared muffin wells. The wells will be very full. Sprinkle the tops with coarse sugar.
- 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.
- Let muffins cool in the pan for about 5 minutes before removing them to a wire rack to finish cooling.
Notes
- My favorite coarse sugar for topping muffins and quick breads is Sugar in the Raw Turbinado Cane Sugar.
- If using frozen raspberries, do not thaw them before adding them to the batter.
- If your berries are on the larger size, you can halve them before adding them to the batter to more evenly distribute them throughout the muffins.
- Store muffins in an airtight container at room temperature for 1-2 days or in the refrigerator for up to 4 days.
Substitutions:
You may substitute the vegetable oil for any neutral-flavored oil, such as avocado oil. For a dairy-free version, make a buttermilk substitute using dairy-free milk. For a vegan version, substitute the buttermilk as noted above and swap the egg for a flax egg (1 tablespoon ground flax + 3 tablespoons water, allow to thicken for 5 minutes).
- You may substitute the vegetable oil for any neutral-flavored oil, such as avocado oil.
- For a dairy-free version, make a buttermilk substitute using dairy-free milk.
- For a vegan version, substitute the buttermilk as noted above and swap the egg for a flax egg (1 tablespoon ground flax + 3 tablespoons water, allow to thicken for 5 minutes).
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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