Raspberry Lemon Muffins – fantastic muffins bursting with flavors from raspberries and lemon! Slightly tarty and so refreshing!
Sweet muffins with beautiful raspberries and refreshing lemon. Now that’s a way to go from summer to fall. Keep the summer flavors and enjoy these muffins as a snack or add to a lunchbox this back-to-school time.
I have my fool-proof Glazed Lemon Muffin recipe here on the blog. Anytime I make muffins, I go back to that recipe. It has never failed me and the muffins come out perfectly domed – that’s a must in muffins for me. No flat tops here!
I spotted gorgeous fresh raspberries on sale in our store and I instantly had a plan for them. I couldn’t wait to make these muffins! I knew they will be fantastic and I was right! My kids LOVE them! The whole dozen disappeared in just one day. My Hubby loved the slight tartness from the berries and lemon.
I stirred in most of the raspberries into the batter and as you stir all the ingredients together – they will create gorgeous pink swirls in it. Just do not overmix the batter or the muffins will be tough. I saved few whole raspberries and inserted them on top of the muffins just before baking. So pretty!! Raspberries and lemons go so well together – doesn’t matter what you make with them. Instant winning combo!
PIN THIS RECIPE TO YOUR PINTEREST BOARD!
SHARE ON FACEBOOK.
- 2 cup all-purpose flour
- 1 and 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 cup granulated sugar
- 1 tsp salt
- 1 cup buttermilk or sour milk see note
- 1 tsp vanilla extract
- 1/4 cup vegetable or canola oil
- 1 large egg
- 2 tsp lemon zest
- 4 to 6 oz fresh or frozen raspberries
Preheat oven to 400 degrees F.
Line a muffin pan with paper liners or grease lightly the muffin cups. Set aside.
In a large mixing bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt and sugar. Whisk in the lemon zest. Add raspberries (saving 12 of them for the top of each muffin - if desired). Set aside.
In a medium mixing bowl, whisk together buttermilk/sour milk, vanilla, egg and oil.
Add the wet ingredients to the dry ingredients and stir in with a wooden spoon until well combined. Do not overmix. Slightly lumpy batter is okay.
Scoop the batter with an ice cream scoop onto the prepared muffin pan. Place reserved berries on top of each muffin.
Bake for 5 minutes at 400 degrees Without opening the oven, lower the temperature to 375 degrees and bake for 14 to 17 more minutes, or until the toothpick inserted into each muffin comes out clean and the tops are golden.
Cool muffins completely before serving.
These muffins make for a delicious snack on the go. It’s like a little bit of sunshine and lots of fresh flavor. What’s not to love?