Bake Lemon Raspberry Muffins For a Snack

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I love a good muffin but there’s more to it than throwing some in the oven. I like a muffin that is part oil, part butter. This assures there is good flavor and good moisture. I like a bit of lemon juice in my muffin to add some nice zing. These are simple muffins with lemon and raspberries, but feel free to substitute blueberries if you like. My favorite part about these muffins is the beautiful domed tops. This is all thanks to them beginning in the oven at 400 degrees F and then being brought down to 350 degrees F. The initial heat creates steam within the muffin, resulting in the perfectly shaped muffins.

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Hope you enjoy these for a fresh, delicious treat!

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Lemon Raspberry Muffins

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These lemon raspberry muffins have the right amount of sweetness with a bit of zing, perfect for a snack or morning delight. (Recipe Credit: Adrianna Adarme of Fresh Tastes)

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Ingredients

  • 1/4 cup lemon juice (from 2 lemons)
  • 3/4 cup shaken buttermilk
  • 1/4 cup unsalted butter, melted 
  • 2/3 cup white granulated sugar
  • 3 tablespoons neutral oil (such as grapeseed, vegetable oil or avocado oil) 
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 6 ounces raspberries
  • 2 tablespoons turbinado sugar, for topping 

Directions

  1. Preheat oven to 400 degrees F. 
  2. Place muffin liners in a muffin tin and set aside. If your liners are made of paper, you might want to spray them with cooking spray.
  3. In a medium bowl, whisk together the lemon juice, buttermilk, melted butter, sugar, neutral oil, eggs and vanilla extract. In a large bowl, whisk together the flour, salt, baking powder, and baking soda. Pour the wet ingredients into the dry ingredients and mix until barely combined. Add the raspberries. 
  4. Divide the batter amongst the twelve cavities in the muffin tin. Sprinkle the tops with turbinado sugar. 
  5. Transfer to the oven to bake for 7 minutes. Then immediately turn the oven’s temperature down to 350 degrees F and bake for an additional 10 to 12 minutes, until the tops are lightly golden brown and nicely shaped. 
  6. Let the muffins cool in the pan for 10 minutes and then carefully remove and allow to cool on a cooling rack.

Yield: 12 muffins


Adrianna Adarme - PBS Food Fresh Tastes BloggerAdrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.