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You are here: Home / Recipes / Breads / Breads - Quick / Lemon Raspberry Muffins

Lemon Raspberry Muffins

Yum

July 26, 2013 by Jodi + 2 Comments

These Lemon Raspberry Muffins are out of this world! Loaded with fresh raspberries and bursting with real lemon flavor, these are a must try for any lemon and raspberry lover! Better than any bakery muffin!

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I wasn’t going to post these muffins until next week,  but after tasting one, my friend Heather called me and insisted that I post these today, so here they are.

I am in love with these muffins, and I am pretty sure you will be too.  They are probably the best muffins I have ever had, seriously they are. They are better than anything you could buy at a bakery.  I finally made myself stop after eating three of these babies . . . I honestly could have eaten all 12 of them.  Let me try and describe what you’ve got going on with these beauties . . . a sweet muffin with a hint of cinnamon, the sweetness of raspberries and hint of lemon, followed by a sweet cinnamony topping and then a sweet/tangy glaze drizzled on top . . .mmm, I think I might have to go eat another one.

Trust me when I tell you that you need to make these . . .I think one is calling my name right now.

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Lemon Raspberry Muffins


  • Author: 5boysbaker.com
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x
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Ingredients

Scale
  • 1 1/2 cups flour
  • 1/2 cup sugar
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 1 egg, lightly beaten
  • 1/2 cup butter, melted
  • 1/2 cup buttermilk
  • 1 cup fresh or frozen raspberries
  • 1 tsp. grated lemon peel

TOPPING:

  • 1/2 cup brown sugar
  • 1/4 cup flour
  • 1 tsp. grated lemon peel
  • 1 tsp. ground cinnamon
  • 2 Tbsp. butter, softened

GLAZE:

  • 1/2 cup powdered sugar
  • 1 1/2 Tbsp. fresh lemon juice

Instructions

Muffin Batter:

  1. Preheat oven to 350 degrees. Line a 12 cup muffin tin with paper liners and it set aside.
  2. Combine 1 1/2 cup flour, sugar, baking powder, salt, and 1/2 tsp cinnamon in a medium bowl.  Make a well in the center of the dry ingredients and add the egg, melted butter, and buttermilk.  Stir just until all ingredients are combined.  Gently stir in the raspberries and 1 tsp lemon peel. Fill cups 3/4 full.  Set aside.

Topping:

  1. Combine, brown sugar, 1/4 flour, 1 tsp cinnamon and 1 tsp lemon peel.  Cut in butter with pastry blender or fork  or use your fingers until crumbly.  Sprinkle mixture over muffins.
  2. Bake 20-25 minutes or until lightly golden brown.  Cool for 20 minutes and drizzle with glaze.
  3. with mixture of powdered sugar and lemon juice.

Glaze:

  1. In a small bowl, whisk together the powdered sugar and lemon juice.

Notes

  • I have made these with both frozen and fresh raspberries and I think they turned out much better using fresh.  The frozen berries all kind of sunk to the bottom and were a little messy, so I would highly recommend using fresh.
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Breads

Did you make this recipe?

Follow  @jodi_lud_5boysbaker on Instagram and show me the recipes you're making from my blog using the hashtag #5boysbaker .  I love seeing all the deliciousness you're making.

Recipe Source: The Sisters Cafe (Thanks Melanie for posting this recipe, these muffins are out of this world!)

Filed Under: Breads - Quick, Muffins Tagged With: cinnamon, featured, lemon, muffins, raspberry

Comments

  1. Lori West says

    July 29, 2013 at 3:26 pm

    By far, one of the best muffins I have ever tasted!!!

    Reply
  2. Jenny says

    March 5, 2014 at 7:12 am

    These muffins are fabulous! Thanks for sharing!

    Reply

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Hi! I'm Jodi, welcome to 5 Boys Baker where I share my love of chocolate & sweets and everything in between.

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