Hello again! It’s Alicia from The Baker Upstairs, and I’m back with another delicious and easy recipe to share with you. These raspberry lemon muffins are so tasty, and the flavor combination is amazing! They are the perfect balance of tart and sweet, and have a light and tender crumb. These muffins are a delicious way to brighten up your morning!
Muffins were one of the first things I learned to cook when I was in elementary school, and they are still one of my favorite things to bake. They have so many things going for them: they’re easy to make, they’re portable, they’re individually portioned, and (when made well) they are delicious comfort food. I make them frequently for breakfast at my house, because they’re simple and quick to mix up, and my kids love them just as much as I do. I started making these blueberry muffins more than a decade ago, and over time I’ve perfected the recipe to make them even more tender and fluffy. From that delicious base muffin recipe, I’ve experimented with lots of different variations in flavors, and they have all come out delicious!
These raspberry lemonade muffins are one of my favorite varieties of muffin. I’m always a big fan of raspberries, but most people don’t seem to use them in baking very often. When I’ve baked with fresh raspberries in the past, they have often made my baked goods soggy. I’ve found that the trick is to use freeze-dried raspberries! If you haven’t baked with freeze-dried fruit before, it’s a great way to add a lot of fruit flavor to your baked goods without adding additional liquid to the batter. The freeze-dried fruit adds even more flavor than fresh fruit, but without the sogginess. Baking win!
These muffins would also be delicious with freeze-dried strawberries, if you’re not able to find the raspberries at your store. I love the combination of the tart raspberry and lemon flavors with the sweet and simple muffin base. I can’t get enough of these muffins!
Raspberry Lemon Muffins
The full recipe is at the bottom of this post, but here’s what you’ll need:
- sugar
- lemon
- flour
- baking powder
- salt
- buttermilk
- oil
- eggs
- freeze-dried raspberries
The freeze-dried raspberries are really the star of the show in these raspberry lemon muffins. They add so much great flavor! I found my freeze-dried raspberries at Trader Joe’s near the nuts and dried fruit, but I’ve also seen them at Target and Walmart.
Not only are they delicious, but I also love how the freeze-dried raspberries add such a pretty little pop of color to the muffin batter! The batter is quick and easy to mix up by hand. I always use a 3 tablespoon scoop for my muffins, so they are all the same size, but you could just as easily scoop them with a spoon instead.
Bake the muffins until they are just lightly golden, and the tops spring back when touched lightly. These muffins are so delicious when they’re warm from the oven! I like them with a little butter smeared on them, warm and melty. So yummy!
These muffins will stay fresh for 3-4 days if stored in an airtight container. They’re a favorite for my kids’ lunchboxes. My eight year old is always thrilled to find one in her lunch, and says they taste just like raspberry lemonade!
These raspberry lemon muffins are one of my favorite breakfast recipes. If you love raspberries like I do, you definitely need to give them a try!
If you’re looking for more delicious muffin recipes, then be sure to check out these lemon crumb muffins and these cinnamon sugar mini muffins. Muffins for breakfast are always a good idea!
Raspberry Lemon Muffins - Tart and Sweet
Ingredients
- 3/4 cup sugar
- zest and juice of one lemon
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 ounce freeze dried raspberries
- 2/3 cup buttermilk
- 1/3 cup oil
- 2 eggs
Instructions
- Preheat the oven to 350. Line a muffin tin with paper liners
- In a medium bowl, rub the lemon zest into the sugar until fragrant. Whisk in the flour, baking powder, and salt, until well blended. Add the freeze dried raspberries and toss to coat in flour.
- In a small bowl or measuring cup, whisk together the lemon juice, buttermilk, oil, and eggs. Pour the wet ingredients into the dry ingredients, and mix until just combined.
- Scoop the batter into the prepared muffin tin, filling 2/3 full. Bake 18-22 minutes, or until lightly browned on top.
These tart and sweet raspberry lemon muffins are so delicious and flavorful! They’re perfect for breakfast or snacking, and take just 30 minutes to make!
Source : onelittleproject.com
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