Lemon Raspberry Muffins - Bright, Soft, and Bursting With Berries

Ingredients

• 250 g (2 cups)plain flour
• 150 g (3/4 cup)granulated sugar
• 8 g (2 teaspoons)baking powder
• 1 g (1/4 teaspoon)bicarbonate of soda
• 3 g (1/2 teaspoon)fine salt
• 113 g (1/2 cup), melted and cooledunsalted butter
• 180 g (3/4 cup)plain Greek yoghurt or sour cream
• 120 ml (1/2 cup)milk, any kind
• 2large eggs
• Zest of 2 lemons; juice of 1 lemon (about 30 ml / 2 tablespoons)fresh lemons
• 5 ml (1 teaspoon)vanilla extract
• 180 g (1 1/2 cups)fresh or frozen raspberries
• To taste, optionalcoarse sugar for topping

Instructions

1. 1

   Prepare the tin

   Heat the oven to 200°C (400°F). Line a 12-cup muffin tin with cases and lightly mist them with baking spray.

2. 2

   Mix the dry

   In a large bowl, whisk together the flour, sugar, baking powder, bicarbonate of soda and salt.

3. 3

   Mix the wet

   In a separate bowl, whisk the melted butter, yoghurt, milk, eggs, lemon zest, lemon juice and vanilla until smooth.

4. 4

   Combine the mixtures

   Pour the wet mixture into the dry ingredients and stir gently with a spatula just until no dry flour is visible. The batter can remain lumpy.

5. 5

   Fold in berries

   Carefully fold in the raspberries so they do not get crushed. If using frozen berries, add them straight from the freezer.

6. 6

   Fill the cases

   Divide the batter evenly between the muffin cases; they will be quite full. Sprinkle with coarse sugar if using.

7. 7

   Bake the muffins

   Bake at 200°C (400°F) for 5 minutes, then reduce the oven to 175°C (350°F) and bake for a further 12–14 minutes, until the tops are set and a tester comes out clean.

8. 8

   Cool and serve

   Leave the muffins in the tin for 5 minutes, then transfer them to a rack. Serve warm or at room temperature.

What are lemon raspberry muffins?

Muffins are individual quick breads, leavened with baking powder and bicarbonate of soda rather than yeast. This version brings together lemon zest and juice with raspberries for a bright, fruity flavour.

The familiar quick-bread method makes them straightforward to prepare: mix dry and wet ingredients separately, then combine them briefly. Yoghurt or sour cream adds moisture and a pleasantly tender crumb.

Nutrition and macros by portion

The nutrition label shows one serving as written: 227 calories, 5g protein, 32g carbs, 9g fat.

The flour and sugar provide most of the carbohydrates, while butter supplies much of the fat; eggs and Greek yoghurt contribute protein. For a more balanced plate, pair a muffin with plain yoghurt or another protein-rich accompaniment.

The citrus and berries

Lemon zest: it brings fragrant citrus flavour throughout the batter, while the juice adds a sharper note. Zest the lemons before juicing them.

Raspberries: fold them in gently to help keep the berries intact. Frozen berries can go in straight from the freezer, as directed.

Mixing for a soft crumb

Dry ingredients: whisking the flour, sugar, raising agents and salt helps distribute them through the batter.

Wet ingredients: whisk until the butter, yoghurt, milk, eggs and flavourings form a smooth mixture. Once everything is combined, stop stirring when the dry flour has disappeared; small lumps are fine.

Filling the muffin cases

Even portions: divide the batter as evenly as possible between the 12 cases. They are meant to be quite full, so take care not to spill batter around the tin.

Optional topping: a sprinkle of coarse sugar adds a crisp finish. Leave it off if you prefer a softer, less crunchy top.

Two-stage baking

Initial heat: begin at 200°C (400°F) for 5 minutes, then lower the oven to 175°C (350°F) without removing the muffins. The method uses this hotter start before the longer bake at the lower temperature.

Doneness: look for set tops and check with a tester; it should come out clean. Bake for the stated 12–14 minutes after lowering the heat.

Serving and pairing

These muffins are intended to be enjoyed warm or at room temperature. Letting them rest in the tin for 5 minutes first makes them easier to move to a rack.

Serve one alongside tea or coffee, or pair it with plain yoghurt and fruit for a more substantial breakfast.

Recipe notes & tips

• Let the melted butter cool before whisking it with the other wet ingredients.
• Zest the lemons before squeezing the juice.
• Fold the raspberries in gently to help prevent them from breaking apart.
• Add frozen raspberries straight from the freezer rather than thawing them.
• Use a tester to check the centre before taking the muffins out of the oven.

Variations

• Use sour cream: swap it for the Greek yoghurt in the same quantity.
• Choose frozen berries: fold them in straight from the freezer as instructed.
• Add coarse sugar: sprinkle it over the filled cases for a crunchy top.
• Emphasise the lemon: use the zest of both lemons and the juice of one, as listed.
• Change the milk: use any kind of milk in the stated quantity.

Common mistakes to avoid

• Overmixing the batter: stop as soon as no dry flour is visible, even if the mixture is lumpy.
• Crushing the raspberries: fold them in carefully with a spatula.
• Thawing frozen berries: add them straight from the freezer.
• Filling unevenly: divide the batter as evenly as possible among all 12 cases.
• Skipping the temperature change: bake at 200°C for 5 minutes, then reduce to 175°C for the remaining bake.

How to store

Cool the muffins completely, then store them in an airtight container at room temperature for up to 2 days. Warm briefly in the oven or microwave if you would like to serve them warm.

Frequently asked questions