Lemon Raspberry Muffins with Lemon Glaze
Lemon Raspberry Muffins with Lemon Glaze
Ingredients
For the Muffins
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs, room temperature
- 1/2 cup whole milk, room temperature
- 1/2 cup vegetable oil
- 1 tablespoon lemon zest, from 1 large lemon
- 2 tablespoons fresh lemon juice, from 1 large lemon
- 1 cup fresh raspberries
For the Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice, or more, as needed
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
⏱️ 3 min
- 3
In a separate medium bowl, whisk together the large eggs, whole milk, vegetable oil, lemon zest, and fresh lemon juice until smooth and fully incorporated.
⏱️ 3 min
- 4
Pour the wet ingredient mixture into the bowl with the dry ingredients. Mix gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to tough muffins.
⏱️ 3 min
- 5
Add the fresh raspberries to the batter. Gently fold them in until they are evenly distributed throughout the batter.
⏱️ 2 min
- 6
Spoon the batter evenly into each prepared muffin liner, filling each about two-thirds full.
⏱️ 4 min
- 7
Bake in the preheated oven for 18-22 minutes, or until the tops are golden brown and a wooden skewer inserted into the center of a muffin comes out clean. The initial high temperature helps the muffins rise quickly.
⏱️ 20 min•🌡️ 400
- 8
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. This prevents them from becoming soggy.
⏱️ 5 min
- 9
While the muffins cool, prepare the lemon glaze. In a small bowl, combine the powdered sugar and 2 tablespoons of fresh lemon juice. Whisk until smooth. If the glaze is too thick, add more lemon juice, 1/2 teaspoon at a time, until it reaches a pourable consistency. If it's too thin, add a little more powdered sugar.
⏱️ 5 min
- 10
Once the muffins have cooled completely (this is important, otherwise the glaze will melt), drizzle the lemon glaze generously over the top of each muffin.
⏱️ 5 min
- 11
Allow the glaze to set for about 15-20 minutes before serving.
⏱️ 20 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Raspberry Muffins with Lemon Glaze
For the Muffins
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs, room temperature
- 1/2 cup whole milk, room temperature
- 1/2 cup vegetable oil
- 1 tablespoon lemon zest, from 1 large lemon
- 2 tablespoons fresh lemon juice, from 1 large lemon
- 1 cup fresh raspberries
For the Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice, or more, as needed
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
⏱️ 3 min - 3
In a separate medium bowl, whisk together the large eggs, whole milk, vegetable oil, lemon zest, and fresh lemon juice until smooth and fully incorporated.
⏱️ 3 min - 4
Pour the wet ingredient mixture into the bowl with the dry ingredients. Mix gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to tough muffins.
⏱️ 3 min - 5
Add the fresh raspberries to the batter. Gently fold them in until they are evenly distributed throughout the batter.
⏱️ 2 min - 6
Spoon the batter evenly into each prepared muffin liner, filling each about two-thirds full.
⏱️ 4 min - 7
Bake in the preheated oven for 18-22 minutes, or until the tops are golden brown and a wooden skewer inserted into the center of a muffin comes out clean. The initial high temperature helps the muffins rise quickly.
⏱️ 20 min•🌡️ 400 - 8
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. This prevents them from becoming soggy.
⏱️ 5 min - 9
While the muffins cool, prepare the lemon glaze. In a small bowl, combine the powdered sugar and 2 tablespoons of fresh lemon juice. Whisk until smooth. If the glaze is too thick, add more lemon juice, 1/2 teaspoon at a time, until it reaches a pourable consistency. If it's too thin, add a little more powdered sugar.
⏱️ 5 min - 10
Once the muffins have cooled completely (this is important, otherwise the glaze will melt), drizzle the lemon glaze generously over the top of each muffin.
⏱️ 5 min - 11
Allow the glaze to set for about 15-20 minutes before serving.
⏱️ 20 min