Moist Raspberry Lemon Muffins Recipe
Baking these raspberry lemon muffins is my little slice of zen—once you try them, you’ll totally understand why they’ve become my go-to weekend ritual!
There’s nothing better than waking up to the delightful aroma of freshly baked raspberry lemon muffins. I love how the tangy lemon zest pairs perfectly with juicy raspberries, while the sour cream keeps these muffins moist.
With just a hint of vanilla, each bite is irresistibly delicious and satisfying.
Moist Raspberry Lemon Muffins Recipe Ingredients
- All-purpose flour: Provides structure, rich in carbohydrates, versatile baking staple.
- Granulated sugar: Sweetens the muffins, adds moistness and caramelization.
- Baking powder: Leavening agent, helps muffins rise and become fluffy.
- Unsalted butter: Adds richness, tender texture, enhances flavor complexity.
- Eggs: Bind ingredients, add moisture, provide protein and fat.
- Sour cream/yogurt: Moisture and tang, tender crumb, adds slight acidity.
- Lemon zest: Burst of citrus aroma, enhances freshness, rich in essential oils.
- Fresh raspberries: Natural sweetness, tartness and texture, packed with antioxidants.
Moist Raspberry Lemon Muffins Recipe Ingredient Quantities
- 1 and 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs, at room temperature
- 1/2 cup sour cream or plain yogurt
- 1/4 cup milk
- 1 tablespoon lemon zest (from about 2 lemons)
- 1/4 cup fresh lemon juice (from about 2 lemons)
- 1 teaspoon vanilla extract
- 1 and 1/2 cups fresh raspberries
How to Make this Moist Raspberry Lemon Muffins Recipe
1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it with baking spray.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
3. In a separate medium bowl, whisk the melted butter with the eggs until smooth. Add the sour cream or yogurt, milk, lemon zest, lemon juice, and vanilla extract, and whisk until well blended.
4. Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. Be careful not to overmix; a few lumps are okay.
5. Gently fold in the raspberries, being careful not to crush them.
6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
7. Bake in the preheated oven for 18 to 22 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
8. Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes.
9. Carefully transfer the muffins to a wire rack to cool completely.
10. Serve the muffins warm or at room temperature, and enjoy the delightful blend of raspberry and lemon flavors.
Moist Raspberry Lemon Muffins Recipe Equipment Needed
1. Oven
2. Muffin tin
3. Paper liners or baking spray
4. Large mixing bowl
5. Medium mixing bowl
6. Whisk
7. Spatula
8. Measuring cups
9. Measuring spoons
10. Zester or grater
11. Citrus juicer
12. Toothpick
13. Wire rack
FAQ
- Can I use frozen raspberries instead of fresh?
Yes, you can use frozen raspberries. Do not thaw them before adding to the batter to prevent excess moisture. - Can I substitute the sour cream with something else?
Yes, you can use plain yogurt as a substitute for sour cream in equal amounts. - How should I store these muffins?
These muffins can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. - Can I make these muffins gluten-free?
You can try using a 1:1 gluten-free all-purpose flour blend in place of regular flour for a gluten-free version. - Can I reduce the sugar in the recipe?
You can reduce the sugar by up to 25%, but it may affect the texture and sweetness of the muffins. - What can I use if I don’t have lemon juice?
If you don’t have lemon juice, you can use an equal amount of lime juice or slightly less apple cider vinegar as a substitute. - Is it necessary to use both baking soda and baking powder?
Yes, both are used to achieve the desired rise and texture of the muffins. They act at different stages of baking.
Moist Raspberry Lemon Muffins Recipe Substitutions and Variations
- Granulated sugar: You can use coconut sugar or an equal amount of honey as a natural sweetener.
- Sour cream or plain yogurt: You can substitute with Greek yogurt for a thicker texture, or use buttermilk for a different flavor.
- Lemon juice: Lime juice can be used as an alternative for a slightly different citrus flavor.
- Raspberries: Substitute with blueberries or blackberries for a different berry twist.
Pro Tips
1. Room Temperature Ingredients: Ensure your eggs, sour cream or yogurt, and milk are at room temperature before mixing. This helps them blend better, resulting in a smoother batter and more even baking.
2. Control the Berry Spread: Before folding in the raspberries, toss them in a small amount of flour. This helps prevent them from sinking to the bottom of the muffins during baking.
3. Zesting Lemons: Use a microplane grater to zest your lemons without reaching the bitter white pith underneath. Zest adds a burst of lemon flavor, so ensure it’s evenly mixed into the wet ingredients.
4. Prevent Overmixing: When combining wet and dry ingredients, it’s crucial to fold gently and stop as soon as the ingredients are just combined. Overmixing can lead to dense muffins instead of light and fluffy ones.
5. Check for Doneness: Since oven temperatures can vary, start checking your muffins a couple of minutes before the minimum baking time. Insert a toothpick into the center; if it emerges clean or with a few moist crumbs, your muffins are ready.
Moist Raspberry Lemon Muffins Recipe
My favorite Moist Raspberry Lemon Muffins Recipe
Equipment Needed:
1. Oven
2. Muffin tin
3. Paper liners or baking spray
4. Large mixing bowl
5. Medium mixing bowl
6. Whisk
7. Spatula
8. Measuring cups
9. Measuring spoons
10. Zester or grater
11. Citrus juicer
12. Toothpick
13. Wire rack
Ingredients:
- 1 and 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs, at room temperature
- 1/2 cup sour cream or plain yogurt
- 1/4 cup milk
- 1 tablespoon lemon zest (from about 2 lemons)
- 1/4 cup fresh lemon juice (from about 2 lemons)
- 1 teaspoon vanilla extract
- 1 and 1/2 cups fresh raspberries
Instructions:
1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it with baking spray.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
3. In a separate medium bowl, whisk the melted butter with the eggs until smooth. Add the sour cream or yogurt, milk, lemon zest, lemon juice, and vanilla extract, and whisk until well blended.
4. Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. Be careful not to overmix; a few lumps are okay.
5. Gently fold in the raspberries, being careful not to crush them.
6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
7. Bake in the preheated oven for 18 to 22 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
8. Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes.
9. Carefully transfer the muffins to a wire rack to cool completely.
10. Serve the muffins warm or at room temperature, and enjoy the delightful blend of raspberry and lemon flavors.