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Fresh Raspberry Lemon Muffins

Posted: | Modified: | by Karen

We're back in Colorado

Fresh Raspberry Lemon MuffinsWhile we loved our time aboard our sailboat, I really missed my kitchen with a view in Steamboat. The Easy-Bake Oven that we have on Snowcat, is too small to do much baking. Back in the Boat, I decided to refine an old recipe and ended up with something entirely new...Fresh Raspberry Lemon Muffins.

The zing of lemon drizzle is a complement to the sweet moisture of fresh raspberries.  On one batch, I ran out of raspberries and substituted blueberries...perfection.

Recipe

Fresh Raspberry Lemon Muffins
Print Recipe
5 from 1 vote

Fresh Raspberry Lemon Muffins

A burst of raspberry in every bite!
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Servings: 12 muffins

Ingredients

  • 1 ½ cups fresh raspberries
  • 2 cup all-purpose flour divided
  • ⅓ cup brown sugar packed
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 egg
  • ¾ cup milk
  • ¼ cup canola oil
  • 1 teaspoon grated lemon zest
  • oil or paper cups

Lemon Drizzle

  • ½ cup powdered sugar
  • 2 teaspoons lemon juice

Instructions

  • Preheat oven to 400° F.
  • Grease 12 muffin cups or line with paper baking cups.
  • Gently toss raspberries with 1-2 tablespoons of flour until coated.
  • In a medium bowl, combine remaining flour, sugar, baking powder and salt.
  • In a separate bowl, whisk together egg, milk oil and zest.
  • Dump the egg mixture into the dry mixture and stir until just moistened. Be careful not to over mix the batter, it should look lumpy.
  • Using a rubber spatula, gently fold the flour-coated raspberries into the batter.
  • Spoon the batter into the prepared muffin cups, filling to about ⅔rds full.
  • Bake until golden brown and a toothpick inserted into a muffin comes out clean, about 15-20 minutes.
  • Cool in muffin tin for 5 minutes, then transfer muffins to a cooling rack.
  • Stir together powdered sugar and lemon juice. When muffins are still warm, spoon the lemon-sugar drizzle over each muffin.
Course: Bread
Cuisine: American

Nutrition

Calories: 173kcal
1

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Comments

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    Recipe Rating




  1. Jessie says

    5 stars
    We love these muffins! They are our go to for brunch. I make them a day ahead and then drizzle the glaze on them before company shows up. I love that I can make these muffins without even getting the mixer out!

    Reply

    • Karen says

      I've never made them the day before, but I'm sure that they would still be moist. I agree that the glaze should happen right before they arrive for the best appearance. Thanks for your comment Jessie!

      Reply

  2. Iris Franklin says

    Hi Karen,

    Love getting your posts. Glad you are back in CO. Will you be at the fair? Looking forward to seeing you somewhere and know you must be enjoying retirement.

    Reply

    • Karen says

      Great to hear from you Iris! I will be volunteering at 4-H Exhibit Day helping you. See you then!

      Reply

  3. Lisa Bailey says

    Hi Karen. Welcome home. Hope to see you in the Boat.
    Lisa

    Reply

  4. Tracy Barnett says

    Going to try these with huckleberries in August, when we pick them here in MT. We just got a new RV with a new, bigger oven, but I haven't tried it yet. Soon.
    Tracy

    Reply

    • Karen says

      Hey Tracy, I hope that you're enjoying Montana. Please post another comment when you test this recipe with huckleberries. I'd love to know how they turn out. Enjoy!

      Reply

    • Mary Taylor says

      Oh yum!! Looking forward to trying these muffins. Especially with blackberries or blueberries. Must be a blue thing. Glad you are back home and safe and healthy. Keep on cooking. And keep sharing great recipes. Mary

      Reply