Lemon Raspberry Muffins * Mm

These Lemon Raspberry Muffins are a delightful treat that perfectly balances bright citrus notes with the sweet-tart burst of fresh or frozen raspberries. The batter is incredibly moist, thanks to the combination of half-and-half and vegetable oil, resulting in a tender crumb that holds up well without being heavy. The lemon extract provides a fragrant aroma that permeates the kitchen as they bake. Ideal for a weekend brunch, a coffee shop-style snack, or a sweet afternoon pick-me-up, these muffins are simple enough for novice bakers but impressive enough to share with friends. They pair beautifully with a cup of tea or coffee, offering a refreshing yet comforting experience.

Cooking Method: Baking

Cuisine: Global

Courses: Baked Goods

Difficulty: Intermediate

Servings: 12

Calories: 1014.0

Dietary: Vegetarian

Description

These Lemon Raspberry Muffins are a delightful treat that perfectly balances bright citrus notes with the sweet-tart burst of fresh or frozen raspberries. The batter is incredibly moist, thanks to the combination of half-and-half and vegetable oil, resulting in a tender crumb that holds up well without being heavy. The lemon extract provides a fragrant aroma that permeates the kitchen as they bake. Ideal for a weekend brunch, a coffee shop-style snack, or a sweet afternoon pick-me-up, these muffins are simple enough for novice bakers but impressive enough to share with friends. They pair beautifully with a cup of tea or coffee, offering a refreshing yet comforting experience.

Ingredients

2 cup Unbleached flour
1 cup Sugar
3 teaspoon Baking powder
1/2 teaspoon Salt
1 cup Half-and-half
1/2 cup Vegetable oil.
1 teaspoon Lemon extract
2 ea Large eggs
1 cup Fresh/frozen raspberries *

Directions

1
Preheat oven to 425&# 194;Â°F (220ÃÂ°C).
2
Line 12 muffin cups with paper baking cups.
3
In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.
4
In a separate medium bowl, whisk together half-and-half, vegetable oil, lemon extract, and eggs until smooth.
5
Pour the wet ingredients into the dry ingredients and stir gently until just moistened; do not overmix.
6
Carefully fold in the raspberries, ensuring they are evenly distributed throughout the batter.
7
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
8
Bake for 20 to 23 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
9
Allow muffins to cool in the pan for 5 minutes, then remove to a wire rack to cool completely.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 1014.0kcal

% Daily Value *
Total Fat 36.7g57%
Saturated Fat 6.4g32%
Cholesterol 186.5mg63%
Sodium 3027.5mg127%
Total Carbohydrate 152.9g51%
Dietary Fiber 3.3g14%
Sugars 60.9g
Protein 18.5g37%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If using frozen raspberries, do not thaw them before adding to the batter. Thawing can cause them to release too much juice, which may discolor the batter and make the muffins soggy. Keep them frozen until the moment you fold them in.

For high altitudes (above 3,500 feet), reduce the baking powder to 2 teaspoons to prevent the muffins from rising too quickly and collapsing.

Store leftover muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. They can also be frozen for longer storage; wrap individually in plastic wrap and place in a freezer bag.

For a gluten-free version, substitute the unbleached flour with a 1:1 gluten-free baking flour blend that contains xanthan gum.

Keywords: lemon, raspberry, muffins, breakfast, snack, baking, citrus, berries, homemade, brunch, easy, quick, pastry, fruit, sweet, oven, flour, sugar, eggs, vegetable oil

Read it online: https://www.chefs-mate.com/recipe/lemon-raspberry-muffins-mm/