Easy Tart Raspberry Lemon Muffins
These bright and citrusy lemon and raspberry muffins are equal parts fluffy and moist, studded with fresh raspberries, zesty lemon, and classic muffin ingredients.
Servings: 12 muffins
Calories: 255kcal
Equipment
- 1 kitchen scale optional
- 1 large bowl
- 1 medium bowl
- 1 Muffin tin
- 12 Muffin liners
- 1 spatula
- 1 whisk
Ingredients
- 256 grams all purpose flour 2 cups
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 large eggs room temp
- 200 grams cane sugar 1 cup
- 1 tablespoon vanilla extract
- ½ cup olive oil
- ½ cup whole milk or half and half
- 1 whole lemon juiced
- 1 tablespoon lemon zest
- 1 cup raspberries chopped
Instructions
- In a large bowl, combined the eggs and sugar, using a whisk.
- To the same bowl, pour in the vanilla extract, oil, milk, and mix to combine.
- Squeeze in the lemon juice, the add in the zest and whisk.
- In the same bowl, pour in the flour, baking soda, and baking powder.
- Add the raspberries to the batter then fold with a spatula. Let the batter sit for 25-30 minutes. Meanwhile, preheat the oven to 375º.
- Using a large cookie scoop, divide the batter evenly across the muffin tin. Bake for 23 minutes and let cool for 15 minutes afterwards.
Notes
Switch from the whisk when mixing the batter to a spatula as you fold in the flour. After trial and error, and lots of revamping and recipe writing, this yields an airy texture and less chewy, as a whisk is intended to whisk volume to the eggs, and over-whisking or mixing can cause the batter to get gummy.
Let the muffin batter sit on the counter for an extended period of time. When the batter rests, it gives the leavening agents (baking soda, baking powder) to marry and build up so that when the muffins bake, it'll aid with the texture, mouthfeel, and overall rise.
Leave room in between the muffins in the muffin tin itself. That might mean using more than one muffin tin to bake with. This gives the muffins some room to rise up higher and fluffier when they bake.
USE A SCALE! I highly recommend investing in a good quality scale. Measuring in grams versus a regular measuring cup yields such different and varying results when you bake. Baking is science, so using a scale will give accurate measurements every single time.
Nutrition
Calories: 255kcal | Carbohydrates: 35g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 35mg | Sodium: 100mg | Potassium: 66mg | Fiber: 1g | Sugar: 18g | Vitamin A: 84IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 1mg
