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To make Lemon Raspberry Muffins, gather these ingredients: - 1 ½ cups all-purpose flour - 1 cup fresh raspberries (or frozen, thawed and drained) - ½ cup granulated sugar - 2 teaspoons baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 large egg - ⅓ cup vegetable oil - ⅓ cup buttermilk (or milk with a splash of lemon juice) - Zest of 1 lemon - 2 tablespoons fresh lemon juice - 1 teaspoon vanilla extract - Optional: powdered sugar for dusting If you can’t find fresh raspberries, you can use frozen ones. Just thaw and drain them. For buttermilk, mix regular milk with a little lemon juice. This will give you a similar tangy flavor. If you don’t have vegetable oil, you can use canola oil or melted coconut oil. Always use the right tools for measuring. For flour, spoon it into your measuring cup, then level it off. This prevents packing too much flour. Use a liquid measuring cup for wet ingredients, like oil or buttermilk. When measuring sugar, scoop it into the cup, then level it. Accurate measuring helps your muffins rise well and taste great. {{ingredient_image_1}} First, preheat your oven to 375°F (190°C). This helps the muffins rise well. Line your muffin tin with paper liners or grease it lightly. This step ensures easy removal later. In a bowl, whisk together 1 ½ cups of all-purpose flour, ½ cup of sugar, 2 teaspoons of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Mix well until everything is combined. This mix gives the muffins their structure and flavor. In a separate bowl, beat 1 large egg. 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 all these together until smooth and creamy. These ingredients bring moisture and zest to the muffins. Now, take your dry mix and pour in the wet mix. Gently stir with a spatula until just combined. It’s okay to have some lumps! Next, carefully fold in 1 cup of fresh raspberries. This adds a burst of flavor and color to each muffin. Spoon the batter into the muffin cups, filling each about ⅔ full. Bake them in the oven for 18-20 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean, your muffins are ready! Let them cool in the tin for 5 minutes, then move them to a wire rack. Enjoy your tasty treats! To get soft muffins, mix the dry and wet ingredients gently. Overmixing leads to tough muffins. Aim for a few lumps in the batter. This method keeps your muffins light and fluffy. Remember, the key is not to stir too much. Store your muffins in an airtight container. This keeps them moist and tasty. If you plan to eat them later, place parchment paper between layers. This prevents them from sticking together. For longer storage, freeze the muffins. Wrap each in plastic wrap and place them in a freezer bag. Fresh raspberries give a bright flavor and firm texture. If using frozen raspberries, thaw and drain them first. This avoids excess moisture in the batter. Gently fold them in to maintain their shape. Both options work well, so choose what you prefer! Pro Tips Fresh Raspberries: Using fresh raspberries will give your muffins the best flavor and texture. If using frozen, ensure they are thoroughly thawed and drained to prevent excess moisture. Don’t Overmix: Mix the batter until just combined to keep your muffins light and fluffy. A few lumps are okay; overmixing can lead to dense muffins. Room Temperature Ingredients: Make sure your egg and buttermilk are at room temperature for the best emulsification, leading to a smoother batter and better rise. Cooling Time: Allow the muffins to cool in the pan for a few minutes before transferring to a wire rack. This helps them set and makes them easier to remove without breaking. {{image_2}} You can make these muffins even more fun. Try adding nuts like walnuts or pecans. They add a nice crunch. You can also mix in chocolate chips for a sweet twist. Dark chocolate pairs well with the tart raspberries. Just add about half a cup of your choice when you fold in the raspberries. If you need a gluten-free option, use gluten-free all-purpose flour. Many brands work well in baking. Check that it has a binding agent, like xanthan gum. This will keep your muffins from crumbling. You may need to adjust the liquid slightly. Start with the same amount and then add more if needed. If you don't have fresh lemons, try using lemon extract. Use about a teaspoon for a strong lemon flavor. You can also use bottled lemon juice. It won’t taste as fresh, but it works in a pinch. Just be sure to adjust for sweetness, as bottled juice can be more sour. To keep your Lemon Raspberry Muffins fresh, store them in an airtight container. You can also use a zip-top bag. Place a paper towel inside to absorb extra moisture. This helps keep them fluffy and tasty. Store them at room temperature for up to three days. If you want to keep them longer, freezing is the best option. For long-term storage, freeze your muffins. First, let them cool completely. Then wrap each muffin in plastic wrap. After that, place them in a freezer-safe bag. Be sure to label the bag with the date. These muffins will stay good in the freezer for up to three months. When you're ready to enjoy them, just thaw them at room temperature. To reheat your muffins, use the oven or microwave. For the oven, preheat it to 350°F (175°C). Place the muffins on a baking sheet for about 10 minutes. This keeps the outside crispy. If you use the microwave, heat them for 15-30 seconds. Check them to avoid overheating. Enjoy your muffins warm, and they will taste fresh out of the oven! Yes, you can use frozen raspberries. Just thaw and drain them first. This helps avoid extra moisture in your muffins. They will still taste great! You can make a few small changes. Use whole wheat flour instead of all-purpose flour. You can also reduce the sugar by a bit. Try using honey or maple syrup for a natural sweetener. Replace half of the oil with applesauce for moisture. If you don’t have buttermilk, you can make some at home. Just mix regular milk with a splash of lemon juice or vinegar. Let it sit for about 5 minutes. This will give you a nice, tangy flavor. These muffins stay fresh for about 2 to 3 days at room temperature. Store them in an airtight container. If you want them to last longer, you can freeze them. They will keep well in the freezer for up to 3 months. Absolutely! Just adjust the baking time. Mini muffins usually take about 10 to 15 minutes to bake. Keep an eye on them to avoid overbaking. They will be a fun bite-sized treat! This post covered the key ingredients, precise steps, and tips for perfect Lemon Raspberry Muffins. You learned how to measure accurately, mix ingredients, and achieve a great texture. We also discussed storage and variations to keep your muffins fresh and exciting. Remember, baking is both a science and an art. Use these tips, and enjoy your delicious, homemade muffins! Happy baking!

Zesty Lemon Raspberry Muffins

Delicious muffins bursting with the flavors of lemon and fresh raspberries.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

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 zest lemon
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • to taste powdered sugar (optional)

Instructions
 

  • Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it.
  • In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
  • In another bowl, beat the egg, then add the vegetable oil, buttermilk, lemon zest, lemon juice, and vanilla extract. Whisk until smooth.
  • Pour the wet ingredients into the dry ingredients and gently mix with a spatula until just combined. Be careful not to overmix; a few lumps are fine.
  • Carefully fold in the fresh raspberries, ensuring they are distributed evenly throughout the batter.
  • Divide the batter evenly among the muffin tins, filling each cup about 2/3 full.
  • Bake in the preheated oven for 18-20 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
  • Once done, remove from the oven and allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
  • If desired, dust with powdered sugar before serving for an extra touch of sweetness.

Notes

Optional: dust with powdered sugar for added sweetness.
Keyword baking, lemon, muffins, raspberry