Lemon Raspberry Muffins Recipe
These delicious muffins are soft and fluffy made with a hint of lemon and lots of tart raspberries. Make these lemon raspberry muffins for a quick breakfast or mid morning snack. A fast and easy recipe.
Muffins almost always play a part in my weekly meal plan. I can easily bake up a batch or two for the week. Usually, I’ll freeze them in a resealable freezer bag. This way, all anyone needs to do is grab a muffin out of the freezer and reheat it in the microwave.
Why You’ll Love These Muffins
Bursting with raspberries and lemon zest, these muffins are soft and moist. They are quick to make with only a bowl and spoon. No stand mixer required. This is a family favorite muffin recipe.
Looking for more muffin recipes? You’ve got to try these banana chocolate chip muffins and apple cinnamon muffins.
Ingredients – What You’ll Need For This Recipe
How To Zest A Lemon
Zesting a lemon is when you grate all the yellow rind off the fruit. You do not want to grate any of the white part which is called the pith. That part is bitter and you don’t want to add that to your recipe.
I like to use a microplane to zest my lemons. It is quite easy. Simply move the lemon back and forth over the microplane which sits on a bowl. Continue moving the lemon while turning it to get all of the yellow rind grated. Be careful not to grate the white pith.
If you don’t have a microplane, you could use a box grater or shave the rind off with a paring knife.
Don’t skip the lemon zest for this recipe. The rind is very flavorful. You should be able to get two teaspoons of zest from one medium size lemon.
If you love lemon, you should try this lemon blueberry bread with lemon glaze. Yummy!
Tip For Success
When using fresh raspberries, wash and pat dry with a paper towel. Gently toss the raspberries with one tablespoon of flour before adding to the batter. This will keep the raspberries from sinking to the bottom of the muffins.
How To Make This Recipe
For the complete instructions, see the recipe card below.
- In a large bowl, add the flour, sugar, baking powder and salt.
- Add the lemon zest to the bowl. Whisk together.
- Pour in the milk, vegetable oil, lemon juice and egg to the dry ingredients. Stir till combined.
- Add the raspberries to the batter.
- Gently fold in the raspberries. Being careful to not break them up.
- Using an ice cream scoop, spoon the batter into a paper lined muffin pan.
Use An Ice Cream Scoop
The easiest way I have found to fill a muffin pan is to use an ice cream scoop. This allows you to evenly portion the muffin batter with less mess. An ice cream scoop works great for cupcake batter, too.
- Place in a preheated 400℉ oven and bake for 20 – 25 minutes till golden brown.
How To Store Lemon Raspberry Muffins
In an airtight container, these muffins will keep up to three days at room temperature. For long term storage, place the muffins into a resealable freezer bag and freeze for up to two months.
Lemon Raspberry Muffins
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons lemon zest (freshly grated)
- 1 cup milk
- ⅓ cup vegetable oil
- 2 tablespoons lemon juice (fresh)
- 1 egg (beaten)
- 1 cup raspberries (fresh or frozen)
Instructions
- Preheat oven to 400° F.
- Line a 12 cup muffin pan with paper liners.
- Whisk together the all-purpose flour, sugar, baking powder and salt in a large bowl.2 cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon salt
- Mix in the lemon zest to the dry ingredients.2 teaspoons lemon zest
- Add the milk, vegetable oil, lemon juice and beaten egg to the dry ingredients. Stir till just mixed. Do not overmix.1 cup milk, ⅓ cup vegetable oil, 2 tablespoons lemon juice, 1 egg
- Gently fold in the raspberries. Being careful to not break them up.1 cup raspberries
- Using an ice cream scoop, fill the 12 muffin cups evenly.
- Place the muffin pan into the 400°F. oven and bake for 20 – 25 minutes. Muffins are done when a tooth pick is inserted and comes out with a moist crumb and they are golden brown.
Storage
- In an airtight container, these muffins will keep up to three days at room temperature. For long term storage, place the muffins into a resealable freezer bag and freeze for up to two months.
Notes
- For best results, let the egg come to room temperature.
- When using fresh raspberries, wash and pat dry with a paper towel. Gently toss the raspberries with one tablespoon of flour before adding to the batter. This will keep the raspberries from sinking to the bottom of the muffins.
It’s been a long time but I’ve made these before and they are delicious! Pinned
These muffins look great and the raspberries give it a festive color. Thanks for sharing your recipe. Pinned.