If you’re looking for a scrumptious snack that’s both fluffy and moist, these Lemon and Raspberry Muffins are just what you need! Bursting with the bright flavors of fresh or frozen raspberries and a hint of zesty lemon, they make the perfect addition to your tea time or a delightful treat for lunch boxes.

Quick and Easy to Make

One of the best parts? These Lemon and Raspberry Muffins can be whipped up in just 30 minutes! With minimal prep and baking time, you’ll have a batch of warm, inviting muffins ready in no time.

Ingredients You’ll Love

Fresh or Frozen Raspberries: Feel free to use whichever you have on hand!
A Hint of Lemon: This adds a refreshing zing that complements the raspberries perfectly.

For a fun twist, try substituting the raspberries with blueberries, blackberries, or even diced strawberries. Each variation offers a unique flavor profile while keeping the muffin’s delightful texture.

Freezing for Later

These Lemon and Raspberry Muffins are also freezer-friendly! Store them in a freezer-safe bag, and they’ll last for up to three months. When you’re ready to enjoy, simply remove them from the freezer and let them thaw at room temperature. (Store them without the glaze)

Optional Lemon Glaze

For an extra touch of sweetness, you can drizzle your muffins with a simple lemon glaze. Just mix 1 cup of icing sugar with 2-3 tablespoons of lemon juice until smooth and lump-free. This adds a sweet and tangy twist, although I often skip this step since my family loves the muffins just as they are!

Whether enjoyed fresh from the oven or thawed from the freezer, these Lemon and Raspberry Muffins are sure to become a favorite in your home. They’re perfect for any occasion, and with their delightful flavor and moist texture, you’ll find it hard to resist going back for seconds!

Happy baking!

Lemon and Raspberry Muffins

Ingredients

500ml Flour, All purpose
250ml Sugar, white
15ml Baking powder
2.5ml salt
250ml Milk
125ml Oil, Sunflower
2 Eggs, large and at room temperature
Lemon, Juices and Zest
375ml Raspberries, fresh or frozen

Directions

Pre-heat your oven to 170˚C, line a muffin tin with cupcake liners or grease very well with non-stick cooking spray. Set a side for later.

In a small bowl, stir together the lemon juice and milk, then set it aside. Allow the mixture to stand for a minute or two. Meanwhile, in a separate bowl, mix together the oil, eggs, and lemon zest. After that, add the milk mixture to the oil mixture and stir until combined.

In another bowl, sift together the dry ingredients. Gradually add the wet ingredients to the flour mixture, stirring until just combined. Be careful not to overmix the batter. Finally, gently fold in the raspberries.

Fill the lined muffin tins. Fill each hole to around 2/3 full and bake for around 16 – 20 minutes or until a toothpick inserted in the center comes out only with a few crumbs.

Once baked, remove them from the oven and allow them to cool on a cooling rack.

Optional: If you are making the glaze, mix together 1 cup of sifted icing sugar with 2-3 tablespoons of lemon juice. The consistency should resemble a thick syrup. Then, drizzle the icing over the cooled muffins.

Store these muffins in a airtight container and enjoy within 2-3 days.