4.9 from 42 votes
Raspberry Lemon-Glazed Muffins
These moist muffins are full of fresh raspberries! The lemon glaze on top puts them over the edge. Perfect for breakfast...or dessert!
Prep Time
10 mins
Cook Time
10 mins
Cooling Time
5 mins
Total Time
35 mins
Servings: 12 Muffins
Calories: 275 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
For the muffins:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 cup sugar
- 1 lemon completely zested
- 1/4 cup unsalted butter 1/2 stick, melted
- 1 & 1/4 cups sour cream
- 1 & 1/2 cups raspberries
For the glaze:
- 1/4 cup sugar
- 1/4 cup lemon juice fresh
- 1/3 cup sugar
- lemon zest
Instructions
- Preheat the oven 350 degrees. Grease a muffin pan; set aside.
- Rinse the raspberries and let them sit out to dry.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl or stand mixer, stir together the egg and 1 cup of sugar until it forms a paste. Add half of the lemon zest, or at least a teaspoon. Add the melted butter and stir to combine. Add the sour cream in 2 additions, stirring until just combined.
- Use a wooden spoon to stir in the flour mixture. Stop when it is not quite combined all the way.
- Sprinkle about a tablespoon of flour over the raspberries, toss to coat, and immediately fold them into the batter. Be gentle, those little guys are fragile. Mix until the raspberries are incorporated, but don’t overdo it.
- Spoon the batter into the greased muffin pan. You want about 3 tablespoons of batter per muffin.
- Bake for 20-22 minutes, or until lightly golden, and a toothpick inserted in the center comes out clean. Let set for a few minutes, then transfer to a wire rack and let cool for 5-10 minutes.
- While the muffins are setting up and cooking, make the glaze. In a small saucepan combine the ¼ cup sugar with the ¼ cup fresh lemon juice. Turn the heat to medium and stir to combine. Let it simmer until the sugar is dissolved and the mixture has become syrupy, about 5-10 minutes.
- In a small bowl, combine 1/3 cup sugar with the remaining lemon zest, or at least a teaspoon.
- Brush the top of each muffin liberally with the lemon glaze. Dip the tops of the glazed muffins into the sugar-zest mixture. These are best served warm.
Cup of Yum
Notes
- Source: Bakingdom
Nutrition Information
Serving
1muffin
Calories
275kcal
(14%)
Carbohydrates
46g
(15%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
36mg
(12%)
Potassium
103mg
(3%)
Fiber
2g
(8%)
Sugar
28g
(56%)
Vitamin A
294IU
(6%)
Vitamin C
11mg
(12%)
Calcium
98mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Muffins
Amount Per Serving
Calories 275
% Daily Value*
| Serving | 1muffin | |
| Calories | 275kcal | 14% |
| Carbohydrates | 46g | 15% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 36mg | 12% |
| Potassium | 103mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 28g | 56% |
| Vitamin A | 294IU | 6% |
| Vitamin C | 11mg | 12% |
| Calcium | 98mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.