Raspberry Lemon Muffins
Sweet, tart and simply delicious, these Raspberry Lemon Muffins are a perfect little treat!
These pretty muffins would be great as part of a breakfast or brunch menu, or simply as an afternoon snack!
Fluffy and moist lemon muffins are studded with fresh raspberries for a deliciously fresh and tart combo.
This is a perfect recipe to make use of fresh summer raspberries.
I think this recipe would be equally delicious with fresh blueberries, small blackberries or a combination of berries.
Wouldn’t you love to see one of these pretty muffins greet you for breakfast?
Raspberry Lemon Muffins
Yield: 12-16 standard muffins
These muffins are sweet, tart, moist and fluffy and a perfect way to enjoy fresh summer raspberries.
- 2 cups flour
- 1 cup sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1 cup buttermilk (or 1/2 cup milk and 1/2 cup sour cream)
- 2/3 cup oil (I use extra light olive oil)
- 1 Tablespoon fresh lemon juice
- 1/2 teaspoon vanilla extract
- zest of 1 lemon (1-1 and 1/2 teaspoons zest)
- 1 1/4 cups fresh raspberries
- 3/4 cup powdered sugar
- 2 Tablespoons fresh lemon juice
- Preheat oven to 400*F. and line a cupcake pan with paper liners.
- Combine flour, sugar, baking powder and salt in a large bowl and set aside.
- In another large bowl combine eggs, buttermilk, oil, lemon juice, vanilla and lemon zest and whisk until well combined.
- Pour wet ingredients into the bowl of dry ingredients and stir just until combined (do not over-mix).
- Gently fold in fresh raspberries.
- Fill cupcake liners 3/4 full with batter, place muffins in the oven and then REDUCE OVEN TEMPERATURE TO 375*F.
- Bake at 375*F. for 18-20 minutes.
- When the muffins have been baked, prepare glaze by simply whisking together the powdered sugar and lemon juice.
- When the muffins are cool enough to hold, dip muffins in lemon glaze, then allow the glaze to set while the muffins finish cooling.
Notes - Preheating the oven to 400* before baking will help the muffins rise quickly and get a nice domed top. Be sure to reduce the baking temperature to 375* for the remainder of the baking period.
I made this recipe using fresh raspberries so I'm not sure how frozen raspberries would work. I do think fresh blueberries, small blackberries, or a combination of fresh berries would work in this recipe.
Supply note – Pink cupcake papers from Confectionery House.
Love berries? Here are a few more of my favorite recipes using fresh summer berries…