Some tips for perfect muffins:
Use room temperature ingredients.
I know I mention that one a lot, but it really does make a difference in baking. Put the eggs in a bowl or cup and run some hot water over them for a few seconds to quickly bring them to room temp.
Don’t overmix.
As with so many baked good, you really don’t want to overmix the batter for these muffins. When adding the wet ingredients to the dry ingredients just stir them with a spoon until everything is incorporated. It’s ok if it’s not perfectly smooth.
Then, fold in the raspberries. Gently mixing will really help you get the light and fluffy muffins you want.
Fresh or frozen raspberries will work.
I’ve used both in this recipe. I prefer fresh raspberries, but when they’re not in season I will use frozen. Also, you can substitute a different kind of berry! They would be delicious with blueberries or diced strawberries.
Taste the glaze before using it.
It’s really easy to adapt the glaze to your liking. Thin it with lemon juice or make it a little thicker with more powdered sugar.
You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!
Lemon Raspberry Muffins
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs , lightly beaten
- 1 cup milk
- 1 Tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 cup oil (vegetable or canola oil)
- 1 1/2 cups raspberries (fresh or frozen)
For the glaze:
- 1 cup powdered sugar
- 2-3 Tablespoons fresh lemon juice
Instructions
- Preheat oven to 400 degrees F. In a measuring cup mix together milk and lemon juice. In a separate large bowl combine dry ingredients: flour, sugar, baking powder, and salt in a large bowl.
- In another bowl, mix eggs, oil, lemon zest, and the milk/lemon mixture. Stir the wet ingredients into the flour mixture, stirring just until moistened. Fold in the raspberries.
- Line a muffin tin with liners, or grease it well with cooking spray. Fill 15-18 muffin cups 2/3 full. Bake at 400 degrees F for 18-20 minutes or until a toothpick inserted in the center comes out with few crumbs.
For the glaze:
- In a small bowl, whisk together the confectioners sugar and 2 tablespoons lemon juice. (if you want the glaze even thinner, add an extra tablespoon of lemon juice). Allow the muffins to cool for a few minutes before drizzling with glaze.
Nutrition
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
Rana Kangas-Kent says
These muffins are INCREDIBLE! I have been searching for the perfect muffin recipe, and I have always been disappointed. I was about to throw in the towel, when I came across this recipe. I made them exactly how the recipe is written and they turned out succulent and light and fluffy. I made them with blueberries, raspberries and strawberries (not all together) and they all turned out exquisitely. Thank you very much for sharing this recipe with us. I look forward to exploring your website and baking some more of your delicious goodies.
Lauren Allen says
Thank you so much! I’m thrilled you enjoyed them so much :)!
Bron says
Hi Lauren – I have a morning tea to go to on Saturday and am just wondering please if these would still be okay if I made them on Friday – a day in advance? Many thanks, Bron (NZ)
Lauren Allen says
Yes, I think they’d be great! And if you’re worried about them drying out you could stick them in the freezer overnight. 🙂
Terry werich says
I am 75 so most people I serve these to are around the same age. I can’t tell you the number of times they have said “These are the best muffins I have ever had!”
Lauren Allen says
What a great compliment! Thanks Terry!
Rebecca Birks says
Hi. Seems like a great recipe. But my cakes sank. Is there any trick to stop them sinking?
Lauren Allen says
Hi Rebecca,
I’m sorry your cake sunk! There could be a lot of factors playing a role here including over mixing the batter. Check out some tips HERE!
Leila A Hobaugh says
Absolutely the best muffins I have ever made! I used fresh frozen raspberries and blackberries!
Melissa says
I am currently making these. I just popped them in the oven. When I added the milk/lemon mixture, my milk had currdled a little. Is that okay? Also why put the milk and lemon together and not in with the oil and eggs at the same time? Just curious and I am not a knowledgeable baker. Thanks
Lauren Allen says
Yes, the milk and lemon will curdle because we are essentially making our own buttermilk with that step :-).
dominika says
i loved this recipe for my family and kids ,but especially my husband loved the recipe.
Alida says
I’m going to try these for a family get together. Can they be made ahead of time and kept in the freezer? For how long?
Lauren Allen says
Definitely! They’ll stay good up to 3 months in the freezer!