Lemon raspberry muffins have soft cake-like crumb, a citrusy flavor and can be made with either fresh or frozen raspberries.
Lemon Raspberry Muffins
Lemon raspberry muffins are a classic quick bread in muffin form that are simple and quick to make. The flavor combination of combing citrus and berry has been a classic combination for quite some time and these lemon raspberry muffins are no exception. If you look through any vintage cookbook, you will see recipes that combine citrus and berry flavors in many desserts, cakes and quick breads. Citrus and berry combinations have continued into the modern day, where you can find these flavors in many recipes, bakeries and retailers like Costco even making a lemon raspberry version of their famous muffins that are a fan favorite.
These lemon raspberry muffins have a moist crumb thanks for the addition of yogurt (you can also use sour cream) and have a similar texture to a coffee cake. The recipe calls for either fresh or frozen raspberries, which means you can make these muffins year-round, even when berries are not in season. The lemon flavor is intensified with using both lemon zest and either lemon extract or baking emulsion. I prefer the flavor from baking emulsions as the flavor does not bake out as much, since they are not alcohol based like extracts. My favorite is LorAnn brand.
How to Make Lemon Raspberry Muffins
Lemon raspberry muffins have soft cake-like crumb, a citrusy flavor and can be made with either fresh or frozen raspberries. They are both simple and quick to make and yield 18 muffins. They last well in the freezer – make a batch, freeze now and eat later!
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar, plus additional for sprinkling
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup cooking oil
- 2 large eggs
- 1/2 cup milk
- 1/2 cup plain yogurt or sour cream
- 2 teaspoons lemon zest
- 1 teaspoon lemon extract or lemon baking emulsion*
- 1 1/2 cups fresh or frozen raspberries
Instructions
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder and salt. In a large liquid measuring cup or a medium sized mixing bowl, whisk together the cooking oil, eggs, milk, plain yogurt or sour cream, lemon zest and lemon extract or lemon baking emulsion.
Make a large well in the middle of the dry ingredients; pour the wet ingredients into this well and stir the mixture only until mixture is just combined. Fold in the raspberries. Using a cookie scoop, scoop the batter into a lined muffin tin and fill 2/3 of the way full. Sprinkle the top of each muffin with granulated sugar.
Bake at 375℉ for 20-22 minutes, or until a toothpick comes out clean when inserted into the center of a muffin. Cool muffins on a wire rack; store in an airtight container.
Tips for Lemon Raspberry Muffins
- The flavor from baking emulsions do not bake out as much as extracts, since they are not alcohol based like extracts. I like LorAnn brand.
- You can substitute an equal amount of any berry in place of the raspberries
- Like with any quick bread, only mix until combined
- Store baked muffins in an airtight container; will keep for up to 3 day
- Freeze baked muffins for up to 3 months
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Want more citrus recipes? Check out these recipes:
Lemon Raspberry Muffins
Equipment
- standard 12 cup muffin tin
- muffin liners
- mixing bowls of various sizes and/or large liquid measuring cup
- wire rack
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar, plus additional for sprinkling
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup cooking oil
- 2 large eggs
- 1/2 cup milk
- 1/2 cup plain yogurt or sour cream
- 2 teaspoons lemon zest
- 1 teaspoon lemon extract or lemon baking emulsion*
- 1 1/2 cups fresh or frozen raspberries
Instructions
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder and salt.
- In a large liquid measuring cup or a medium sized mixing bowl, whisk together the cooking oil, eggs, milk, plain yogurt or sour cream, lemon zest and lemon extract or lemon baking emulsion.
- Make a large well in the middle of the dry ingredients; pour the wet ingredients into this well and stir the mixture only until mixture is just combined. Fold in the raspberries.
- Using a cookie scoop, scoop the batter into a lined muffin tin and fill 2/3 of the way full. Sprinkle the top of each muffin with granulated sugar.
- Bake at 375℉ for 20-22 minutes, or until a toothpick comes out clean when inserted into the center of a muffin.
- Cool muffins on a wire rack; store in an airtight container.
Notes
- The flavor from baking emulsions do not bake out as much as extracts, since they are not alcohol based like extracts. I like LorAnn brand.
- You can substitute an equal amount of any berry in place of the raspberries
- Like with any quick bread, only mix until combined.
- Store baked muffins in an airtight container; will keep for up to 3 days.
- Freeze baked muffins for up to 3 months.
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