Lemon Raspberry Muffins

Cafe-style zesty and moist lemon raspberry muffins with pops of fresh raspberries throughout! Ready to eat in less than 30 minutes!

5 from 1 vote

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Course: Snack, sweet

Cuisine: Muffins

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: serves

Calories: 151kcal

Cost: $5

Preheat oven to 190° degrees celsius (fan-forced).
Line a 12 hole muffin tray with muffin cases.
Whisk the vegetable oil, caster sugar, eggs and lemon zest together in a large bowl.
If using a Thermomix: Mix for 10 seconds, Speed 6.
Add the buttermilk and lemon juice and mix until combined.
If using a Thermomix: Mix for 10 seconds, Speed 2.
Fold through the sifted plain flour, salt, baking powder and bicarbonate of soda, until just combined (be careful not to over mix- the mixture can still be a little lumpy).
Gently fold through the raspberries.
If using a Thermomix: Mix for 15 seconds, Speed 5 (using the spatula through the MC hole to help mix).
Fold the raspberries through with the spatula.
Spoon into the prepared muffin cases.
Sprinkle with raw sugar (optional).
Bake for 15-20 minutes or until they spring back when touched lightly in the centre.
Allow to cool for 5 minutes before transferring to a wire rack to cool completely.

RECIPE NOTES & TIPS

INGREDIENTS:

Buttermilk - if you don't have buttermilk, you can make your own by adding ½ tablespoon of white vinegar or lemon juice to ½ cup (125ml) of milk. Stir and set aside for 5 minutes before using.
For lemon zest, you only want the yellow part of the lemon skin, the white bit underneath known as the pith, tastes bitter so you want to avoid adding this to your muffins.
Lemon juice - use either freshly squeezed or store bought juice.
Raspberries - fresh or frozen raspberries can be used. If using frozen raspberries, do NOT defrost them before using.

OTHER BAKING TIPS:

Oven temperature - I specify fan-forced oven temperatures in my recipes, so if you have a conventional oven, increase the temperature by between 10 and 20 degrees Celsius.
Use room temperature ingredients for the best result.
Be careful not to over mix your batter - gently fold the dry ingredients into the wet ingredients, stopping as soon as it just comes together. A few pockets of flour in the batter is fine. Over mixing may result in tougher, more dense muffins
For fluffy and moist lemon raspberry muffins - try not to overcook the muffins. The muffins are cooked when they spring back when you press gently on the top of them.
To avoid the base of your paper muffin cases becoming greasy, place a small amount of uncooked rice grains under the paper case in the bottom of each muffin hole of the tray. The grains of rice will absorb any excess oil.
Storing - store the muffins in an airtight container for 3-4 days.
Freezing - muffins can be frozen for up to 3 months, by wrapping individually in cling wrap and then placing into an airtight container.