Lemon Raspberry Muffins

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!

Author: Sloane’s Table

Meal Type: Breakfast

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 30 minutes

Cook Time: 22 minutes

Total Time: 52 minutes

Servings: 12 muffins

Calories: 383 kcal per serving

Ingredients

360 grams - all-purpose flour
14 grams - baking powder
1 tsp - salt
250 grams - granulated sugar
2 - lemons
84 grams - unsalted butter
50 grams - neutral oil
2 - eggs
1 tbsp - vanilla extract
170 grams - buttermilk
320 grams - frozen raspberries flour
turbinado sugar
113 grams - powdered sugar
36 grams - lemon juice

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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