Lemon Raspberry Muffins
Tangy, sweet, and delicious, these Lemon Raspberry Muffins are the perfect recipe to make when you have fresh berries on hand.
There’s a local coffee shop and bakery on the way to my children’s school that I visit frequently and they have the most amazing muffins. When my youngest was little we would stop and she would always ask for the lemon raspberry muffin with the sugar on top. These are not small muffins that barely rise over the top, they have full muffin tops that rise several inches over the baking cups. I asked the owner how she gets the muffins to rise like that and her answer was three-fold – 1. fill the muffin tin to the top, use 4 teaspoons of baking powder (of course), and using a higher initial temperature to bake the muffins. Who knew?
So – I set about recreating the delicious muffins at home and behold I did it! The muffin tops rose beautifully to make substantial muffins. The bakery always tops their muffins with turbinado sugar, but I did not because I felt there was enough sugar in these without needing extra sweetness. You could easily add the sugar if you wanted. You could also add a glaze if you wanted.
These lemon raspberry muffins were a hit! Moist, delicious and a perfect way to use up fresh berries on sale at Safeway. You could easily substitute blueberries or strawberries, but fresh berries are a must.
Frozen berries will have too much liquid and may change the consistency of the muffins.
Ingredients
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 large eggs, at room temperature
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1 cup milk, at room temperature
- 1/2 cup canola/vegetable oil (or melted coconut oil)
- 1 teaspoon pure vanilla extract
- zest of one lemon
- 1 and 1/4 cup fresh raspberries
- turbinado sugar * optional
Lemon Raspberry Muffins
Ingredients
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 large eggs at room temperature
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1 cup milk at room temperature
- 1/2 cup canola/vegetable oil or melted coconut oil
- 1 teaspoon pure vanilla extract
- zest of one lemon
- 1 and 1/4 cup fresh raspberries
- 1 tablespoon turbinado sugar optional, for sprinkling the muffin tops
Instructions
- Preheat oven to 425°F. Spray muffin pan with non-stick spray. Set aside.
- In a large bowl, combine the flour, baking powder, salt, and cinnamon. Mix until all dry ingredients are combined – a 20-second toss to disburse everything together. Set aside.
- In a medium bowl, whisk together eggs, granulated sugar, and brown sugar until combined. Mix in milk, oil, and vanilla extract. The mixture will be pale and yellow. Fold wet ingredients into dry ingredients and mix everything together by hand. *Avoid over-mixing,* which will produce tough, dry muffins. Gently mix until all the flour is off the bottom of the bowl. The batter will be thick and somewhat lumpy. Fold in the lemon zest, then gently fold in the raspberries.
- Spoon batter into prepared muffin tins, filling all the way to the top. if you'd like, you can sprinkle with turbinado sugar. Bake at 425°F for 5 minutes. Keeping the muffins in the oven, reduce oven temperature to 375°F and continue to bake for 18 - 20 minutes until tops are lightly golden.
- Insert a toothpick into the center to test if the muffins are done. It should come out clean. Allow the muffins to cool for 10 minutes. Muffins taste best fresh the same day. Serve with salted butter or fresh whipped cream.Store muffins at room temperature in an airtight container for up to 5 days.
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