Indulge your senses with a burst of flavor that combines the tartness of fresh raspberries and the zesty brightness of lemon in every bite! Our Lemon Glazed Raspberry Muffins are not just a treat for your taste buds, but a delightful way to brighten your morning or sweeten your afternoon snack. Imagine pulling a warm muffin from the oven, the aroma wafting through your kitchen, and then drizzling a luscious lemon glaze on top—pure bliss! Whether you're hosting a brunch or simply treating yourself, these muffins are sure to impress. Ready to elevate your baking game? Let’s dive into this easy and scrumptious recipe!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 1/4 cup lemon juice
- 1/2 cup powdered sugar (for glaze)
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray to prevent sticking.
- In a large mixing bowl, combine 1 1/2 cups of all-purpose flour, 1/2 cup of granulated sugar, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. Whisk the dry ingredients together until well blended.
- In a separate bowl, whisk together 1/2 cup of milk, 1/4 cup of vegetable oil, 1 large egg, and 1 teaspoon of vanilla extract until smooth and fully combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in 1 cup of fresh raspberries into the batter, ensuring they are evenly distributed without breaking them apart too much.
- Using a scoop or spoon, divide the muffin batter evenly among the 12 muffin cups, filling each cup about 2/3 full to allow room for rising.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- While the muffins are baking, prepare the lemon glaze. In a small bowl, whisk together 1/4 cup of lemon juice and 1/2 cup of powdered sugar until smooth and well combined.
- Once the muffins are done baking, remove them from the oven and let them cool in the tin for about 5 minutes. Then, transfer the muffins to a wire rack to cool completely.
- Once the muffins are cool, drizzle the lemon glaze over the top of each muffin using a spoon or a piping bag for a more decorative touch.
- Allow the glaze to set for a few minutes before serving. Enjoy your delicious Lemon Glazed Raspberry Muffins!
Tips
- Use Fresh Raspberries: For the best flavor and texture, opt for fresh raspberries. If you can’t find them, frozen raspberries can be used, but make sure to thaw and drain them first to avoid excess moisture in the batter.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to dense muffins, so a few lumps are perfectly fine!
- Check for Doneness: Ovens can vary, so start checking your muffins around the 20-minute mark. They’re ready when they’re golden brown and a toothpick inserted into the center comes out clean.
- Cool Before Glazing: Allow your muffins to cool for a few minutes in the tin before transferring them to a wire rack. This helps them set and prevents the glaze from melting away.
- Experiment with Flavors: Feel free to add a pinch of lemon zest to the batter for an extra citrus kick, or swap out some of the raspberries for blueberries for a delightful twist!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 32g
Protein: 3g
Fat: 9g
Saturated Fat: g
Cholesterol: 25mg
