|Nutritional Guidelines (per serving)|
|Servings: 12 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 4g||22%|
|Total Carbohydrate 26g||10%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Nothing goes together better with the bright, fresh flavor of lemon than the tart and delicate flavor of raspberry! These warm, soft, and tender muffins are loaded with raspberries and topped with a lemon glaze that makes the muffins melt in your mouth! They are almost more like a cupcake than a muffin!
These muffins are the perfect treat for your mother on Mother's Day, or for a special breakfast for anyone in your life! They are really easy to whip together and bake up very quickly. They are best served warm and fresh, but they can also be stored overnight. They also freeze well and can be thawed or reheated in the oven.
This recipe can easily be made using one bowl! There is a limited mess and clean up. They can also be whipped together super quickly, a perfect recipe for when you need a baked good quickly or if you are cooking with kids!
- 2 cups all purpose flour
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 cup sugar
- 6 tablespoons butter (melted)
- 1 egg (well beaten)
- 1 1/4 cup whole milk
- 1/4 teaspoon vanilla extract
- 1 lemon (zest)
- 1 teaspoon lemon juice
- 1/3 cup raspberries (fresh or frozen)
- For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1/4 teaspoon vanilla
- 1 teaspoon milk
Gather the ingredients.
Preheat the oven to 400 F.
Sift together the flour, baking powder, salt, and sugar in a large bowl.
Make sure you have cooled your melted butter to room temperature (oil may also be substituted). Beat together the egg, milk, vanilla, lemon zest, lemon juice, and melted butter together in a mixing cup until completely combined.
Make a well in the center of the dry ingredients with a whisk.
Pour the wet ingredients into the well, mixing as you pour. Completely combine the ingredients until you have a batter, be careful not to over-mix.
Carefully fold in the raspberries. Be gentle when folding in the raspberries so they do not completely break apart in the batter.
Line a muffin pan with paper cups, or grease the muffin wells with butter or canola spray. Fill the tins to 2/3 of the way full. You can also top the muffins with sparkling sugar before baking.
Bake the muffins for 25 minutes.
Allow them to cool slightly and then slide a knife around the edge of the muffins to release them, if you are not using paper cups.
To make the glaze, whisk together the powdered sugar, vanilla, lemon juice, and milk.
Drizzle the lemon glaze over the warm muffins and serve!
- Use fresh raspberries when available or in season. If you can't find good quality fresh raspberries look to the frozen aisle. They may be added to the muffin batter while they are still frozen; there is no need to defrost!