Name: Lemon Raspberry Muffins
Prep time: 30 min
Cook time: 22 min
Total time: 52 min
Yield: 12 muffins
Cuisine: American

From the Cook

1/6

Lemon Raspberry Muffins

atsloanestable.com

Instructions

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Instructions

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.

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!

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Tips & Tricks (5)

Freeze Raspberries Properly 🫐
Keep frozen raspberries in the freezer until the last moment and toss them in a tablespoon of flour before folding into batter—this prevents them from sinking to the bottom and bleeding color throughout.
Don't Overmix the Batter 🥄
Mix wet and dry ingredients until just combined with visible flour streaks remaining; overmixing develops gluten and creates tough, dense muffins instead of the tender crumb you want.
Fill Cups Strategically 🧁
Fill muffin cups two-thirds full, then add a few raspberries and a squeeze of lemon juice to the center before topping with remaining batter—this creates pockets of flavor and ensures tall, rounded tops.
Toast the Glaze Zest 🍋
Zest your lemons before juicing and briefly warm the zest in the lemon juice before mixing with powdered sugar; this releases essential oils and intensifies the bright, aromatic lemon flavor in your glaze.
Room Temperature Ingredients Matter 🌡️
Let eggs, buttermilk, and butter sit at room temperature for 30 minutes before mixing—they emulsify better and create a more uniform, moist batter with superior texture.

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About the Cook

Sloan’s Table

Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.