Bakery-Style Raspberry Lemon Muffins
Fluffy, zesty lemon muffins bursting with juicy raspberries and golden, sugar-crusted tops—just like your favorite bakery but made at home.
- Prep Time: 5 minutes
- Cook Time: 18–21 minutes
- Total Time: 25–30 minutes
- Yield: 12 muffins
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry 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
Wet Ingredients:
2 large eggs (room temperature)
¾ cup whole milk
1/4 cup neutral oil (vegetable or canola)
1/4 cup unsalted butter (melted)
¼ cup freshly squeezed lemon juice
1 ½ teaspoons vanilla extract
Add-Ins:
1 ½ cups raspberries (fresh or frozen, see notes)
1 tablespoon all-purpose flour (for tossing raspberries)
Optional Topping:
Coarse sugar or turbinado sugar (for sprinkling)
Instructions
Preheat oven to 425°F (218°C). Line a 12-cup muffin tin with paper liners or grease well.
In a large bowl, rub lemon zest into the sugar until aromatic and pale yellow.
Add flour, baking powder, baking soda, and salt. Whisk to combine.
In another bowl, whisk together eggs, milk, oil, melted butter, lemon juice, and vanilla until smooth.
Pour wet ingredients into dry ingredients. Mix gently with a spatula until just combined. Do not overmix. Batter should be thick and slightly lumpy.
Toss raspberries with 1 tbsp flour to prevent sinking. Fold gently into the batter. Let rest 10–20 minutes.
Divide batter evenly into muffin cups, filling each to the top. Sprinkle with coarse sugar if using.
Bake at 425°F for 5 minutes, then reduce temperature to 350°F and bake for another 13–16 minutes until golden and a toothpick comes out clean.
Cool in pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temp.
Notes
Rub zest into sugar for a stronger lemon flavor.
Start with high heat to create domed muffin tops.
Room temperature ingredients help muffins rise better.
Tossing raspberries in flour prevents sinking.
Frozen raspberries work well—no need to thaw.
Find it online: https://allcookedup.com/bakery-style-raspberry-lemon-muffins/
