Muffins are a classic breakfast favorite and these lemon raspberry muffins are no exception! They’re perfectly moist, bursting with juicy raspberries, have a crunchy sugar top and are drizzled with a lovely lemon icing. The sweet and tangy lemon raspberry flavor combo is a hard one to beat and these muffins are a delightful way to start off the day!
Lemon Raspberry Muffins
By Maci M. | Lovely Baking Co.
Prep time: 15 minutes
Bake time: 15 minutes
Makes: 12 muffins
Ingredients:
For Muffins:
6 Tbsp butter, melted and cooled
1 cup granulated sugar
1 large egg, at room temperature
½ Tbsp vanilla extract
¾ cup full fat sour cream
1 Tbsp lemon zest
1 ¼ cups flour
1 ¼ tsp baking powder
¼ tsp salt
1 cup raspberries (fresh or frozen), tossed in 2 Tbsp flour
¼ cup raw/turbinado sugar
For Icing:
¾ cup powdered sugar
2 tsp heavy whipping cream
1 tsp vanilla
½ Tbsp fresh squeezed lemon juice
Step 1:
Preheat oven to 375*F. First, melt the 6 Tbsp of butter in a microwave safe container and set aside to cool. Next, add 12 baking cups to a muffin tin and set aside.
Step 2:
Grate the lemon peel and set aside 1 Tbsp of zest. Next, add the melted butter, granulated sugar, egg, vanilla and sour cream to a large bowl and beat with an electric hand mixer until fully combined. Once combined, mix in the lemon zest.
Step 3:
In a small bowl mix together the flour, baking powder and salt. Once combined, add the flour mixture to the wet ingredients in the large bowl and slowly mix together until just combined- be careful not to overmix. Toss the raspberries in 2 Tbsp of flour and add them to the batter (be sure to leave the excess flour from the berries behind). Gently fold the raspberries into the batter using a rubber spatula until just combined- again, be careful not to overmix.
Step 4:
Fill the baking cups about ¾ full with batter and generously sprinkle the raw/turbinado sugar onto each batter filled cup to give the muffins a nice crunchy top once baked.
Step 5:
Bake for 15-18 minutes at 375* F on the middle oven rack. To make sure the muffins are fully baked, insert a toothpick into the center and if it comes out clean it’s done. Remove from the oven and place the muffins on a cooling rack to cool.
Step 6:
While the muffins cool, prepare the icing. Add all the icing ingredients to a small, microwave safe bowl and whisk together until combined. Before drizzling over the muffins, warm up the icing in the microwave for 6-8 seconds to create a thinner consistency for easier drizzling. Use a spoon to drizzle the warm icing over the cooled muffins, it will firm up as it sets.
Step 7:
Store leftover muffins in an airtight container at room temperature. They will stay fresh for up to 3 days. Enjoy!
For more baking inspiration follow me on Instagram @lovely_baking_co
Did you make this recipe? Share a pic & tag me on Instagram so I can enjoy it with you!