Raspberry Lemon Muffins

Raspberry Lemon Muffins

I feel like today is a good day for muffins, raspberry muffins to be exact. This recipe lends itself to a very tender and moist crumb, they’re tasty warm or the next morning with a cup of coffee with a touch of butter (or cream cheese if you’re feeling wild).

  • zest from 2 Lemons
  • Juice of 1/2 Lemon
  • 3/4 cup Sugar
  • 1 cup Buttermilk
  • 1/3 cup Vegetable Oil
  • 1 Large Egg
  • 2 teaspoons Vanilla Extract
  • 2 cups All Purpose Flour
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 1 1/2 to 2 cups Fresh or Frozen Raspberries (if frozen, not thawed)
  • Sparkling Sugar for garnish


Oven temperature: 375F – Yield: 12 muffins

  1. Preheat your oven to 375 and line a 12 cup muffin tin with paper liners, or spray with nonstick cooking spray.
  2. In a large bowl add your sugar, vegetable oil, lemon zest, vanilla, egg, buttermilk, and juice from 1/2 a lemon. Whisk to combine.
  3. In a medium bowl combine your flour, baking soda, baking powder, and salt. Whisk.
  4. Add your flour mixture to the wet ingredients and mix until almost fully incorporated and then add your raspberries. Continue mixing untilĀ just combined. Make sure to not over mix.
  5. Using an ice cream scoop, or a large spoon, evenly distribute your batter between the 12 muffin cups. Top with sparking sugar.
  6. Bake on the middle rack of your preheated oven for 22-26 minutes, or until lightly golden around the edges. Remove from the oven and cool on a wire rack for 5 minutes and then turn the muffins out of the tin and continue cooling on the wire rack.
  7. Enjoy!



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