Description
Delightful raspberry lemon muffins bring sunshine to breakfast tables with their zesty citrus notes and sweet berry charm. Rich crumb and tangy flavor promise a morning treat that will make taste buds dance with pure culinary joy.
Ingredients
Scale
Dry Ingredients:
- 2 cups (480 ml) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup (150 g) granulated sugar
Wet Ingredients:
- 1/2 cup (113 g) unsalted butter, melted
- 2 large eggs
- 1/2 cup (120 ml) plain yogurt or sour cream
- 1/2 cup (120 ml) whole milk
- 1 tablespoon lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon vanilla extract
Fruit Ingredient:
- 1 cup (150 g) fresh or frozen raspberries (do not thaw if frozen)
Lemon Glaze:
- 1 cup (120 g) confectioners sugar
- 2–3 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon lemon zest
Instructions
- Prepare the oven environment by heating to 375°F (190°C) and arranging muffin tin with protective paper liners or a light spray of cooking lubricant.
- Craft a powdery foundation by whisking flour, baking powder, baking soda, salt, and sugar in a medium mixing vessel until uniformly blended.
- Create a liquid harmony by thoroughly combining melted butter, eggs, yogurt, milk, fragrant lemon zest, tart lemon juice, and vanilla extract in a spacious mixing bowl until achieving a silky, consistent texture.
- Delicately integrate the dry mixture into the wet ingredients, using gentle folding motions to prevent overworking the batter. Tenderly incorporate fresh raspberries throughout the mixture.
- Distribute the batter into muffin cavities, ensuring each compartment receives an equal portion, filling approximately two-thirds of each liner’s capacity.
- Position the muffin tin in the preheated oven and bake for 18-22 minutes, monitoring until a slender testing utensil emerges cleanly when inserted into the muffin’s center.
- Allow muffins to rest within the tin for five minutes, then transition them onto a cooling platform to reach ambient temperature.
- Construct a luminous glaze by blending confectioners’ sugar with lemon juice and zest, adjusting liquid and powder proportions to achieve a smooth, drizzle-friendly consistency.
- Once muffins have completely cooled, artfully cascade the citrusy glaze across their surface, permitting the coating to set briefly before serving alongside a warm beverage.
Notes
- Toss fresh raspberries in a light dusting of flour before folding into the batter to prevent them from sinking and maintain their shape during baking.
- Avoid overmixing the batter to keep the muffins light and fluffy, which prevents developing tough gluten strands that can make the muffins dense.
- Swap regular flour with gluten-free flour blend and use dairy-free yogurt and milk alternatives for a gluten-free and vegan-friendly version of these muffins.
- Add a pinch of cardamom or almond extract to enhance the lemon and raspberry flavors, creating a more complex and interesting taste profile.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 224
- Sugar: 16 g
- Sodium: 118 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg