Lemon Raspberry Muffins
User Reviews
4.9
Lemon Raspberry Muffins
Description
This muffin recipe combines dry ingredients—flour, granulated sugar, baking powder, and salt—with wet ingredients—eggs, oil, milk infused with lemon juice, and lemon zest—mixed to avoid overworking the batter. Folding in 1.5 cups of raspberries provides fresh or frozen bursts of tart flavor. The muffins are baked in a lined or greased muffin tin at 400°F for 16 to 20 minutes, just until a toothpick inserted near center comes out with few crumbs, ensuring a moist crumb.
The accompanying glaze is made by whisking powdered sugar with fresh lemon juice to desired consistency, then drizzling it over the muffins once cooled. The glaze adds a bright citrus note and a touch of sweetness to complement the raspberries closely.
Variations include substituting other berries like blueberries or blackberries. The muffins can be frozen once completely cooled for up to three months and warmed briefly before serving. These muffins balance sweet and tart flavors with moist texture from the oil and milk, making them a vibrant choice for breakfast or snack.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 2 large egg lightly beaten
- 1 cup milk
- 1 small lemon , juice and zest
- 1/2 cup neutral cooking oil vegetable or canola oil, generic cooking oil
- 1 1/2 cups raspberry fresh or frozen
For the glaze:
- 1 cup powdered sugar
- 2-3 Tablespoons lemon juice fresh
Instructions
- Preheat oven to 400 degrees F. Add eggs, oil, and zest from the lemon to a mixing bowl. Measure milk in a liquid measuring cup and squeeze the juice from the lemon into it. Set aside for 1 minute, then add to the bowl with the other ingredients and mix to combine.
- In a separate large bowl combine dry ingredients: flour, sugar, baking powder, and salt in a large bowl. Stir the wet ingredients into the flour mixture, being careful not to over-mix the batter.
- Fold in the raspberries.
- Line a muffin tin with liners, or grease with non-stick cooking spray. Fill muffin cups 3/4 full. Bake at 400 degrees F for 16-20 minutes or until a toothpick inserted in the center comes out with few crumbs.
For the glaze:
- In a small bowl, whisk together the confectioners sugar and 2 tablespoons lemon juice. (if you want the glaze even thinner, add an extra tablespoon of lemon juice). Allow the muffins to cool for a few minutes before drizzling with glaze.
Notes
- Fresh or frozen raspberries work well; other berries like blueberries, blackberries, or diced strawberries are good substitutes.
- To freeze, cool muffins completely, place in freezer-safe bags or containers, and freeze up to 3 months.
- Thaw frozen muffins at room temperature or warm for a few seconds in the microwave before serving.
- The nutritional label does not include the lemon glaze.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Serving | 15g | |
| Calories | 205kcal | 10% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 26mg | 9% |
| Sodium | 96mg | 4% |
| Potassium | 158mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 58IU | 1% |
| Vitamin C | 7mg | 8% |
| Calcium | 65mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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