Bakery-Style Raspberry Lemon Muffins

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Bakery-Style Raspberry Lemon Muffins

These Lemon Raspberry Muffins are made with a lemon cake base and filled with raspberries. They're the perfect breakfast, snack, or dessert.

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings: servings

Ingredients

2 ½ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup granulated sugar
Zest of 2 lemons
2 large eggs room temp
¾ cup whole milk
1/4 cup neutral oil (like vegetable or canola)
1/4 cuo butter melted
¼ cup freshly squeezed lemon juice
1 ½ teaspoons vanilla extract
1 ½ cups raspberries (fresh or frozen, see notes)
1 tablespoon all-purpose flour for tossing raspberries

Optional Crunchy Top

Coarse sugar or turbinado sugar for sprinkling

US Customary - Metric

Instructions

Preheat oven to 425°F. Line a 12-cup muffin tin with paper liners or spray well with baking spray.
In a large bowl, rub the lemon zest into the granulated sugar with your fingers until it smells lemony and turns slightly pale yellow. This releases the lemon oils for max flavor.
1 cup granulated sugar, Zest of 2 lemons
To the same bowl, add flour, baking powder, baking soda, and salt. Whisk to combine.
2 ½ cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
In another bowl, whisk together the eggs, butter, milk, oil, butter, lemon juice, and vanilla extract until smooth.
2 large eggs, ¾ cup whole milk, 1/4 cup neutral oil, 1/4 cuo butter, ¼ cup freshly squeezed lemon juice, 1 ½ teaspoons vanilla extract
Pour the wet ingredients into the dry ingredients. Use a spatula or wooden spoon to gently mix until just combined, do not overmix. Batter should be thick and slightly lumpy.
Toss raspberries in 1 tablespoon of flour to prevent sinking, then gently fold them into the batter. Allow the batter to rest for 10-20 minutes.
1 ½ cups raspberries, 1 tablespoon all-purpose flour
Divide batter evenly among the 12 muffin cups, fill them to the top for sky-high bakery-style muffins. Sprinkle with coarse sugar if desired.
Coarse sugar or turbinado sugar for sprinkling
Bake at 425°F for 5 minutes, then (without opening the oven) reduce the heat to 350°F and bake for another 13–16 minutes, or until tops are golden and a toothpick comes out clean.
Let muffins cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or room temp.

Notes

Tips for Tall Bakery-Style Muffins

• Start hot (425°F), then lower heat, this gives a blast of lift early on.
• Room temp ingredients help everything emulsify better.
• Rub lemon zest into sugar for next-level lemon flavor.
• Toss berries with flour so they don’t sink.

Nutrition