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- 1 ½ cups all-purpose flour: This is the base of your muffins. It gives structure. - 1 cup fresh raspberries: Fresh berries add bright flavor. You can use frozen, but make sure to thaw and drain them well to avoid excess moisture. - ½ cup granulated sugar: Sugar adds sweetness and helps with browning. - 2 teaspoons baking powder: This helps the muffins rise and become fluffy. - ½ teaspoon baking soda: It works with the acidic lemon juice to create lift. - ½ teaspoon salt: Salt enhances all the flavors in the muffins. - 1 large egg: The egg binds the ingredients together and adds moisture. - ⅓ cup vegetable oil: Oil keeps the muffins moist and tender. - ⅓ cup buttermilk: This adds richness. If you don’t have buttermilk, mix regular milk with a splash of lemon juice. - Zest of 1 lemon: Lemon zest adds a bright, fragrant taste that complements the raspberries. - 2 tablespoons fresh lemon juice: This gives the muffins a zesty kick. - 1 teaspoon vanilla extract: Vanilla adds warmth and depth to the flavor. - Optional: powdered sugar for dusting: A light dusting adds a sweet touch for serving. Using fresh raspberries enhances the flavor and texture of your muffins. They burst with juice when baked. Frozen raspberries can work, too, but they may make the batter wetter. Always drain them well before use. For buttermilk, if you don't have any, combine regular milk with a little lemon juice. Let it sit for a few minutes to create a similar tangy flavor. This simple swap keeps your muffins light and fluffy. {{ingredient_image_2}} 1. Prepping the oven and muffin tin Start by preheating your oven to 375°F (190°C). This heat is key for fluffy muffins. Next, line a muffin tin with paper liners or grease it lightly with oil or butter. This step helps prevent the muffins from sticking. 2. Mixing dry ingredients In a large bowl, whisk together 1 ½ cups of all-purpose flour, ½ cup of granulated sugar, 2 teaspoons of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Ensure these dry ingredients mix well without any clumps. This mix is the base for your muffins. 3. Combining wet ingredients In a separate bowl, crack 1 large egg and beat it lightly. Add ⅓ cup of vegetable oil, ⅓ cup of buttermilk, the zest of 1 lemon, 2 tablespoons of fresh lemon juice, and 1 teaspoon of vanilla extract. Whisk until smooth. This combination brings moisture and flavor. 1. Folding batter and adding raspberries Pour the wet mixture into the dry ingredients. Use a spatula to fold them together gently. Stop mixing as soon as you see no dry flour. It’s okay if the batter has some lumps. Next, carefully fold in 1 cup of fresh raspberries. Try to keep the berries whole for bursts of flavor. 2. Filling muffin cups Use a spoon or ice cream scoop to divide the batter into the muffin cups. Fill each cup about two-thirds full. This allows space for the muffins to rise beautifully while baking. 3. Baking time and doneness tips Place the filled muffin tin into your preheated oven. Bake for 18-20 minutes. Check doneness by inserting a toothpick into the center of a muffin. It should come out clean. The tops will look golden brown when ready. 1. Cooling instructions on a wire rack Once baked, remove the muffins from the oven. Let them rest in the tin for 5 minutes. This brief cooling helps them firm up. Then transfer the muffins to a wire rack to cool completely. This step keeps them fluffy. 2. Dusting with powdered sugar For a sweet finish, lightly dust the cooled muffins with powdered sugar before serving. This adds a nice touch and a hint of sweetness. Enjoy your lemon raspberry muffins with family or friends! 1. Overmixing the batter: Mixing too much can make your muffins tough. Mix just until combined. Some lumps are okay. This helps keep them light and fluffy. 2. Incorrect oven temperature: Always preheat your oven. An oven that is too hot can burn muffins. Use an oven thermometer for accuracy. - Importance of lemon zest: Zest adds a bright, fresh flavor. It wakes up the taste of the lemon in your muffins. Always zest before juicing for the best results. - Tips for fluffy muffins: Use room temperature ingredients. This helps the batter mix well. Also, don’t pack the flour. Spoon it gently into the measuring cup. - Pairing muffins with beverages: Lemon raspberry muffins go well with tea or coffee. They also taste great with a glass of milk. The flavors balance nicely, making for a perfect snack. - Presentation ideas for serving: Serve muffins on a pretty plate. You can sprinkle powdered sugar on top for a nice touch. Adding fresh raspberries or lemon slices makes it look even better. Pro Tips Fresh Raspberries: Using fresh raspberries will yield the best flavor and texture. If using frozen, ensure they are completely thawed and drained to avoid excess moisture in the batter. Don't Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to dense muffins instead of light and fluffy ones. Test for Doneness: Use a toothpick to check if the muffins are done. It should come out clean or with a few crumbs attached, but not wet batter. Storage Tips: Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them and reheat as needed. {{image_4}} You can make these muffins even better by adding other fruits. Blueberries and strawberries work great. They add a nice burst of flavor. Just be sure to adjust the amount to keep balance. Also, try using different citrus fruits. Oranges or limes can replace lemons. They will give you a whole new taste. If you need gluten-free muffins, use a gluten-free flour blend. It can work just as well. For dairy-free options, switch out buttermilk with almond or oat milk. Add a splash of lemon juice to get a similar tang. These changes make the muffins fit for more diets. You still get the same tasty result! To keep your lemon raspberry muffins fresh, you have a few easy options. For short-term storage, place the muffins in an airtight container. They will stay good at room temperature for about two days. If you live in a warm, humid area, it's best to refrigerate them. This will help prevent them from going stale too quickly. - Room Temperature: Use an airtight container for 1-2 days. - Refrigeration: Store in the fridge for up to a week. Freezing your muffins is a great way to enjoy them later. Here’s how to do it: 1. Cool Completely: Let the muffins cool on a wire rack. 2. Wrap Individually: Wrap each muffin in plastic wrap. This helps keep them fresh. 3. Place in Freezer Bag: Put the wrapped muffins in a freezer bag. Squeeze out as much air as you can. 4. Label and Date: Write the date on the bag so you remember when you froze them. To thaw muffins, take them out of the freezer. Leave them at room temperature for about an hour. If you want to reheat them, pop them in a microwave for about 15-20 seconds. They will taste fresh and yummy! To tell if your muffins are done, look for a few signs: - The tops should be golden brown. - A toothpick inserted in the center should come out clean. - The muffins should spring back when touched lightly. These signs show that your muffins are perfectly baked and ready to enjoy! Yes, you can make the batter ahead of time. Here are some tips: - Mix the dry and wet ingredients separately. - Combine them just before baking. - If you mix the batter too early, it may rise too much and lose fluffiness. This way, you’ll have fresh muffins with a great texture! If you don’t have buttermilk, here are some easy substitutes: - Mix ⅓ cup of regular milk with a splash of lemon juice or vinegar. - Let it sit for about 5 minutes before using. - You can also use plain yogurt or sour cream, diluted with some water. These options will still give your muffins that nice tangy flavor! In this post, we explored how to bake delicious raspberry muffins. We covered all the ingredients needed, from fresh raspberries to helpful substitutes like buttermilk. The step-by-step instructions made baking easy, from prep to cooling. We shared tips to avoid common mistakes and boost flavor, plus fun variations for everyone. Storing and freezing muffins can extend their life. Baking can be simple and fun. Enjoy the process, and don’t forget to share your creations!

Zesty Lemon Raspberry Muffins

Delicious muffins bursting with fresh raspberries and zesty lemon flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 cup fresh raspberries
  • 0.5 cups granulated sugar
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 large egg
  • 0.33 cup vegetable oil
  • 0.33 cup buttermilk
  • 1 unit zest of lemon
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • optional unit powdered sugar for dusting

Instructions
 

  • Begin by preheating your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it with a little oil or butter to prevent sticking.
  • In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until they are thoroughly combined and no clumps remain.
  • In a separate bowl, crack the large egg and beat it lightly. Then, add the vegetable oil, buttermilk, lemon zest, fresh lemon juice, and vanilla extract. Whisk these wet ingredients together until the mixture is smooth and well-blended.
  • Pour the wet mixture into the bowl containing the dry ingredients. Using a spatula, gently fold the ingredients together until just combined. Take care not to overmix; it’s perfectly fine if a few small lumps remain in the batter.
  • Carefully fold in the fresh raspberries, taking care to distribute them evenly without crushing the berries.
  • Use a spoon or an ice cream scoop to divide the batter evenly among the muffin cups, filling each about two-thirds full to allow room for rising.
  • Place the filled muffin tin in your preheated oven and bake for 18-20 minutes, or until the muffins are golden brown on top. To check for doneness, insert a toothpick into the center of a muffin; it should come out clean.
  • Once baked, remove the muffins from the oven and let them rest in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely and ensure that they maintain their fluffy texture.
  • For a delightful finishing touch, if desired, lightly dust the cooled muffins with powdered sugar before serving to add an extra hint of sweetness.

Notes

For an extra touch of sweetness, dust with powdered sugar before serving.
Keyword baking, lemon, muffins, raspberry