1/2

2/2

Leave a note

By Taffey Bakery

Lemon Raspberry Muffins

Name: Lemon Raspberry Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1/2 cup butter melted and cooled; 3 tbsp oil; 1 egg room temperature; 1 egg yolk room temperature; 3 tbsp lemon juice; zest of 1 large lemon; 1 cup buttermilk* room temperature; 1 tbsp vanilla; 1 cup white sugar; 2 1/2 cups all-purpose flour plus extra for dusting; 3 tsp baking powder; 1 tsp baking soda; 1/2 tsp salt; 1 tbsp cornstarch; 1 1/2 cups fresh raspberries plus extra for topping

11 steps

Prep:15minCook:20min

These muffins are the perfect spring bake! They are soft and fluffy muffins with sweet raspberries and tangy lemon flavour bursting in every bite. Extra white sugar is sprinkled on top before baking for that bakery-style crisp top!

Updated at: Fri, 17 May 2024 02:29:30 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories292.4 kcal (15%)

Total Fat12.6 g (18%)

Carbs40.8 g (16%)

Sugars18.7 g (21%)

Protein4.3 g (9%)

Sodium314.8 mg (16%)

Fiber1.8 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

½ cupbutter

3 Tbspoil

3 Tbsplemon juice

1 cupbuttermilk

1 Tbspvanilla

2 ½ cupsall-purpose flour

plus extra for dusting

3 tspbaking powder

1 tspbaking soda

½ tspsalt

1 Tbspcornstarch

1 ½ cupsfresh raspberries

plus extra for topping

Instructions

Step 1

Line a 12 tin muffin liner with 12 liners or 2 liners with 6 muffin tins in each (Your preference) and set aside. Melt the butter and prepare to measure the rest of your ingredients as it cools.

Step 2

In a medium-sized bowl, add the flour, baking powder, baking soda, cornstarch, and salt. Mix together and set aside.

Step 3

In a large bowl (this is the bowl you'll be using for the entire bake so make sure it is large!), add the white sugar and lemon zest. Using your fingers, rub them together for 2 minutes. This is going to release the lemon oils and fragrance.

zest of lemon1

white sugar1 cup

Step 4

Add in lemon juice, oil, butter, buttermilk, egg, egg yolk, and vanilla. Whisk until well combined. It's okay if it is clumpy.

buttermilk1 cup

vanilla1 Tbsp

lemon juice3 Tbsp

egg yolk1

egg1

oil3 Tbsp

butter½ cup

Step 5

Add in the dry ingredients and using a spatula, slowly fold until a soft muffin batter forms. Mix until JUST combined.

all-purpose flour2 ½ cups

baking powder3 tsp

baking soda1 tsp

salt½ tsp

cornstarch1 Tbsp

Step 6

In the bowl with the raspberries, add 1-2 tsps of flour and gently toss around until evenly coated. The light coating of flour will absorb any extra liquid it may have before adding it into the mixing bowl.

Step 7

Add the raspberries and mix in a few times.

fresh raspberries1 ½ cups

Step 8

Evenly divide the batter between the muffin liners.

Step 9

Add 2-3 extra raspberries on top of each muffin. Sprinkle extra white sugar on top too. This will give you that nice muffin top 'crunch' that we all love on top of the muffins.

Step 10

Bake the muffins at 425°F for 5 minutes, then turn down to 375°F and bake for an additional 15-17 minutes. The muffins are ready when they bounce back at touch or a toothpick inserted comes out clean.

Step 11

Enjoy!!

View on Taffey Bakery

↑Support creators by visiting their site 😊