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.
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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.
Kate says
I used avocado oil and it was great. I appreciate a muffin recipe that’s not heavy on the dairy fats.
I also skipped the icing and it was great without it. I got compliments on the fact that they weren’t too sweet.
Thanks for the recipe!
Lori says
Loved this recipe. Just sent it to my sister.
Ettakay says
Making and freezing your muffins for Thanksgiving morning, so I haven’t tasted one yet, but I did get to taste the batter. Yummy!
Janet Lockett says
Fabulous muffins, I’ve made them heaps of times, always delicious! I’ve used some yoghurt in the quantity of milk, halved the sugar in the dry ingredients, and today using olive oil. I also toss my frozen raspberries in the dry ingredients before mixing as they stay whole and don’t get mashed in the mixing.
Jackie says
Just tried this recipe. Absolutely delicious!!! I tried them w/o the icing & they’re still very good. Thank you for this recipe!!! Happy Thanksgiving!!