Lemon Raspberry Muffins
Calories: 15
Adjust Servings Here: 12 muffins
Description
Indulge in the perfect balance of tart raspberries and zesty lemon with these delightful muffins. Topped with a buttery crumble, each bite offers a lovely contrast of textures and flavors. These muffins are an excellent breakfast or sweet snack treat any time of day.
Ingredients
12 standard muffins or 6 bakery style large muffins - or 18 mini muffins
Lemon raspberry muffins
- 2 cups (250 g) All-purpose flour
- ½ cup (100 g) Granulated sugar
- 1 tsp Baking powder
- ½ tsp Baking soda
- ½ teaspoon Salt
- Lemon zest
- Orange zest
- 2 large Eggs
- ½ cup (120 ml) Vegetable oil
- 1 - 2 tbsp Lemon juice
- ¾ cup (170 g) Sour cream
- 1 tsp Vanilla extract
- 1½ cups (180 g) Fresh or frozen raspberries
Crumble topping
- ½ cup (60 g) All-purpose flour
- ¼ cup (50 g) Granulated sugar
- ¼ cup (55 g) Unsalted butter melted
- ¼ tsp Salt
Instructions
- Crumble topping – Mix the flour and sugar for the crumble topping in a small bowl. Then, add the melted butter and stir until the mixture resembles coarse crumbs. Set in the fridge to keep chilled.
- Prep - Preheat your oven to 400°F /200°C/ Gas mark 6 and line a 12-cup muffin tin with paper liners or grease them with cooking spray.½ cup All-purpose flour, ¼ cup Granulated sugar, ¼ cup Unsalted butter, ¼ tsp Salt
- Dry ingredients - Whisk the flour, baking powder, baking soda, salt, lemon, and orange zest in a large bowl. Set aside.2 cups All-purpose flour, 1/2 cup Granulated sugar, 1 tsp Baking powder, ½ tsp Baking soda, ½ teaspoon Salt, Lemon zest, Orange zest
- Wet ingredients - In a large mixing bowl, whip the eggs with sugar until they are light and fluffy. Gradually add the oil while whipping. Then, add the lemon juice, sour cream, and vanilla extract and combine well.2 large Eggs, 1/2 cup Vegetable oil, 1 - 2 tbsp Lemon juice, 3/4 cup Sour cream, 1 tsp Vanilla extract
- Dry to wet - Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. Gently fold in the raspberries.1½ cups Fresh or frozen raspberries
- Assemble - Divide the muffin batter evenly among the muffin cups, filling each about 2/3 full. Sprinkle the crumble topping evenly over each muffin.
- Bake for 7 to 8 minutes at high temperature, then reduce the oven to 375°F /190°C/ Gas mark 5 and bake for another 10 to 15 minutes until a toothpick inserted into the center of a muffin comes out clean.Pro tip – The size of the muffins will determine the time needed to bake these muffins.
- Cool - Allow the muffins to cool in the pan for 5 minutes. then transfer them to a wire rack to cool completely.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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