Delicious Raspberry Lemon Muffins
If you’re looking for a delicious and easy muffin recipe, look no further than these raspberry lemon muffins! They are perfect for a quick breakfast or snack. Plus, they are loaded with antioxidants from the raspberries and Vitamin C from the lemons. Let’s get baking!
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Can You Use Frozen Raspberries?
You can absolutely use frozen raspberries in place of fresh raspberries. In fact, in some cases it might be preferable to fresh berries. Frozen berries tend to be picked at the peak of ripeness, so they can actually be more flavorful than fresh berries that were picked early and then shipped. Plus, frozen berries are often cheaper than fresh berries.
And there’s no need to thaw them before using – just add a few extra minutes to the cooking time. When using frozen berries, make sure that they’re not all clumped together, or you’ll end up with uneven cooking.
What You’ll Need to Make Raspberry Lemon Muffins
- 2 cups (250g) all-purpose flour
- ⅔ cup (155g) coconut sugar
- ½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. ground cinnamon
- ¼ tsp. salt
- 1 cup (240ml) milk
- 1 tbsp. lemon juice
- 2 eggs
- 5 tbsp. butter, unsalted, melted, and cooled
- 2 tsp. lemon zest
- ½ tsp. vanilla extract
- 1 cup (125g) raspberries
- 1 tbsp. coconut sugar
How to Make the Recipe
Preheat the oven to 400°F (200°C). Fill a 12 hole muffin tin with paper liners or silicone muffin cups.
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, cinnamon and salt.
In a medium bowl, combine milk, lemon juice, eggs, and melted butter. Stir in the lemon zest and vanilla just until combined.
In the mean time, combine the wet ingredients with the dry ingredients and gently stir until just combined. Do not overmix. Gently fold in the raspberries now.
Place each of the 12 muffin cups in a single layer on a baking sheet. Fill each one halfway with half of the batter. 1 tablespoon coconut sugar should be sprinkled over each muffin evenly.
Set the tray in the oven and bake the muffins until golden brown, about 20 minutes, or until a toothpick inserted into a muffin comes out clean.
After baking, set the tray on a wire rack for 15 minutes before removing it from the oven and leaving it to cool fully. Remove the tray/ silicone molds from the cake and allow to cool completely before serving.
How to Store Leftovers
Store the muffins in an airtight container on the counter top for 2-3 days.
Can you freeze muffins?
Yes, you may freeze these raspberry muffins. Allow the muffins to fully chill before freezing them in a single layer in a freezer container or freezer bag. Freeze for up to one month.
Can You Add Frosting to the Lemon Raspberry Muffins?
If you want to make the muffin recipe more of a sweet treat, you can definitely add something like a simple cream cheese frosting to it.
A cream cheese frosting is a versatile topping for cakes, cupcakes, and other desserts. It’s also quick and easy to make. Simply add softened cream cheese, powdered sugar, vanilla extract, and a little bit of milk to a bowl and mix until smooth. You can then use an electric mixer to beat the frosting until it’s light and fluffy.
If you want a thinner consistency, add more milk; if you want it thicker, add more powdered sugar. Once you’ve achieved your desired consistency, simply spread the frosting on your dessert of choice. For a fancier finish, you can pipe the frosting using a piping bag or top it with chopped nuts or sprinkles.
Recipe Tips
Use Room Temperature Eggs: the eggs will be fluffier and emulsify in the batter more uniformly, resulting in a superior product. 30 seconds in a bowl with boiling water will quickly warm eggs to room temperature.
Don’t over-mix the batter: Stir the wet components until they’re thoroughly combined with a spoon while adding them to the dry ingredients.
Raspberry Lemon Muffins
Make these delicious muffins for breakfast or a snack and enjoy the combination of raspberry and lemon
Ingredients
- 2 cups (250g) all-purpose flour
- ⅔ cup (155g) coconut sugar
- ½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. ground cinnamon
- ¼ tsp. salt
- 1 cup (240ml) milk
- 1 tbsp. lemon juice
- 2 eggs
- 5 tbsp. butter, unsalted, melted, and cooled
- 2 tsp. lemon zest
- ½ tsp. vanilla extract
- 1 cup (125g) raspberries
- 1 tbsp. coconut sugar
Instructions
Preheat the oven to 400°F (200°C). Line a 12 hole muffin tray with paper liners or silicone muffin cups.
In a large bowl, mix the flour, sugar, baking powder, baking soda, cinnamon and salt.
In a medium bowl, whisk together milk, lemon juice, eggs and melted butter. Add the lemon zest and vanilla and whisk just until blended.
Fold the wet mixture into the dry flour mixture and stir until just combined. Do not beat the mixture. Now gently fold in the raspberries.
Divide the batter equally between each of the 12 muffin cups. Sprinkle 1 tablespoon of coconut sugar evenly over each of the muffins.
Place the tray into the oven and bake the muffins until golden brown, approximately 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the tray from the oven and set aside on a wire rack for 15 minutes, then remove from the tray/silicone molds and allow to cool completely before serving.
Store the muffins in an airtight container on the counter top for 2-3 days.
Notes
Use Room Temperature Eggs: the eggs will be fluffier and emulsify in the batter more uniformly, resulting in a superior product. 30 seconds in a bowl with boiling water will quickly warm eggs to room temperature.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 136Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 44mgSodium: 134mgCarbohydrates: 17gFiber: 1gSugar: 1gProtein: 3g
