Raspberry-Lemon Muffins Recipe

Name: Raspberry-Lemon Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup unsifted cake flour; 1 cup unsifted all-purpose flour; 1/2 cup granulated sugar; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 2 large eggs; 1 cup buttermilk, shaken; 1/4 cup butter, melted and cooled; grated lemon zest of one medium lemon (about 1 tablespoon); 1/4 cup freshly-squeezed lemon juice (from 1-2 lemons); 1/3 cup granulated sugar; 1/3 cup freeze-dried raspberries

Servings: persons

1 cup unsifted cake flour
1 cup unsifted all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1 cup buttermilk, shaken
1/4 cup butter, melted and cooled
grated lemon zest of one medium lemon (about 1 tablespoon)
1/4 cup freshly-squeezed lemon juice (from 1-2 lemons)
1/3 cup granulated sugar
1/3 cup freeze-dried raspberries

1
Pre-heat oven to 400u00b0
2
Sift together first 6 ingredients into a large bowl.
3
Whisk eggs until frothy. Add buttermilk and melted butter.
4
Combine wet ingredients with dry ingredients, using a wooden spoon. Mix just to combine. Stir in grated lemon zest and raspberries.
5
Line muffin cups with fluted liners. Spoon batter into muffin cups until 3/4 full.
6
Bake at 400u00b0 for 20-25 minutes, or until golden. While muffins are baking, mix 1/4 cup lemon juice with 1/3 cup sugar in a small pitcher. When muffins are baked, and while still hot, give the lemon-sugar mixture a quick whisk, then pour over each muffin. Serve warm or at room temperature with butter and jam.

965

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup unsifted cake flour, 1 cup unsifted all-purpose flour, 1/2 cup granulated sugar, 1 teaspoon baking soda, and more.

Yes, Raspberry-Lemon Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raspberry-Lemon Muffins

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