Lemon Raspberry Muffins

5 from 4 votes

These lemon raspberry muffins are so simple to make and bake up incredibly soft & moist with tall rounded tops. Studded with juicy raspberries and dipped in a thin lemon glaze, these muffins are the perfect baked good for a spring or summer brunch!

Prep Time 30

Cook Time 22

Total Time 52

Servings12 muffins

CourseMuffins

CuisineAmerican

AuthorSloane

Equipment

Ingredients

For the raspberry muffins:

360 g (3 cups) all-purpose flour
14 g (1 tbsp + ½ tsp) baking powder
1 teaspoon salt
250 g (1 ¼ cups) granulated sugar
Zest of two lemons
84 g (6 tablespoon) unsalted butter, room temp
50 g (¼ cup) neutral oil
2 eggs, room temp
1 tablespoon vanilla extract
170 g (¾ cup) buttermilk, room temp
320 g (2 cups) frozen raspberries, toss in 22g (3 tbsp) flour
Turbinado sugar, for sprinkling

For the lemon glaze:

113 g (1 cup) powdered sugar
36 g (3 tablespoon) lemon juice

Instructions

For the raspberry muffins:

Preheat the oven to 425 degrees F and line two muffin pans with 6 parchment liners each in every other cup.
In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, rub the sugar and lemon zest together until it resembles wet sand and smells aromatic. Add the butter and cream together for 2-3 minutes until light and fluffy.
Scrape down the bowl, then add in the oil, eggs, and vanilla, and mix until fully combined.
Add in half of the dry ingredients, mixing until just combined. Then, mix in the buttermilk, followed by the remaining dry ingredients.
In a medium bowl, toss the frozen raspberries with 22g (3 tbsp) of flour to coat.
Lastly, gently fold the raspberries into the batter until evenly distributed.
Divide the batter up between 12 muffin cups. Top each muffin with a generous sprinkling of turbinado sugar.
Bake the muffins for 5 minutes, then turn the oven down to 375 degrees F and bake for another 15-18 minutes or until deeply golden and a toothpick inserted comes out clean.
Allow the muffins to cool for a few minutes in the pan.

For the lemon glaze:

In a small bowl, whisk together the powdered sugar and lemon juice.
While warm, dip each muffin into the glaze and place on a wire rack to set and cool completely. Enjoy!

Notes

Bake the muffins in every other cup. To help with the heat distribution in the oven, space the muffins out in the pan. More even heating will result in taller muffins!

Add some extras before baking! Top each muffin with a generous sprinkling of turbinado sugar.

Bake at a high temperature for the first 5 minutes. This first initial blast of heat will force the muffins to rise up rapidly. After 5 minutes, turn the oven down and bake for another 15-18 minutes.

Nutrition Facts

Tried this recipe?Tag @sloanes.table on Instagram and write a star review below!