Homemade muffins filled with raspberries and a touch of lemon
I think if I was forced to pick just one food that I could eat for the rest of my life, it would be raspberries.
I love raspberries. Of course, I love raspberries with a lot of other ingredients or foods, but raspberries just seem to make everything taste better.
These raspberry lemon muffins are one of my favorites! They are a very light muffin, maybe more cupcake than muffin. But since my rule book states no cupcakes for breakfast, these will remain muffins!
The lemon adds the perfect brightness to these muffins. Both lemon zest and lemon juice are added to the batter.
The one truly negative to these muffins…you really can’t eat them straight out of the oven. The raspberries are mushy when they are warm. You need to wait until they are cooled before they are perfect. Even removing them from the muffin tin too soon can prove to be disastrous.
The raspberries make the sides and bottom so soft, that again, until they are cooled they will be such a mess. Just think of it as a lesson in patience! Trust me, it’s all worth the wait.
Either fresh or frozen raspberries can be used for this recipe.
To Use Frozen Raspberries
- Do not thaw raspberries
- Do make certain frozen berries are not all clumped together
- Add to batter
- May need to increase cooking time 3-5 minutes
- In a large mixing bowl, mix together butter, oil and sugar with an electric mixer.
- Mix in eggs. Mix until light and fluffy.
- Add lemon zest, lemon juice and vanilla. Mix
- Add flour and baking powder. Mix just until incorporated. You do not want to over mix. I usually stop just before it is fully mixed and finish the rest by hand when adding the raspberries.
- Add raspberries and gently fold in.
- Put into muffins tins, either spray or lined with paper liners.
- Bake at 375 for 18-20 minutes.
- Let cool in muffin tins.
- Best eaten when fully cooled.