Raspberry Lemon Muffins

24 Jul

These were soooo good and easy to make! I whipped them up one night as I was making dinner. Threw them in the oven while we ate and they were ready after šŸ™‚



Raspberry Lemon Muffins
adapted from bakingdom


2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 egg
1 cup sugar
1 teaspoon finely grated lemon zest
1/4 cup (1/2 stick) unsalted butter, melted
1 1/4 cups sour cream
1 1/2 cups raspberries

1/2 cup powdered sugar
1 teaspoon finely grated lemon zest
1.5 – 2 tablespoons fresh squeezed lemon juice

To make the muffins: Preheat the oven 350 degrees. Grease a muffin pan; set aside.

Combine the flour, baking powder, and salt in a medium bowl. Add 1 tablespoon of the flour mixture to the raspberries, and toss to coat; set aside.

In a large bowl, whisk the egg and the sugar together until the mixture is thick and thoroughly combined. Stir in the lemon zest until evenly distributed. Slowly whisk the butter into the mixture until combined. Add half the sour cream, whisking until just combined, repeat with the remaining sour cream.

Add the flour to the sour cream mixture and fold with a spatula until the batter comes together. Add the raspberries and very gently fold the mixture until the berries are evenly distributed (do not overmix).

Evenly divide the batter in between the cups of the muffin pan (about 3 tablespoons of batter per cup, for standard muffins, or about 1 1/2 tablespoons for minis). Bake standard muffins for 20-23 minutes (minis for 15 minutes), or until very light golden brown in color, and a toothpick inserted in the center comes out clean. Transfer the muffins to a wire cooling rack and allow to cool for 5 minutes before glazing.

To make the glaze:
Whisk together sugar and lemon juice until smooth


One Response to “Raspberry Lemon Muffins”

  1. Liz July 25, 2014 at 1:01 pm #

    Thank you for the nice recipe.

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