Ingredients
Units
- 2 cups (280g) all-purpose or cake flour
- 1/2 cup white granulated sugar
- 1/2 cup brown sugar (light or dark)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 eggs, at room temperature
- 3/4 cup milk, at room temperature
- 1/4 cup vegetable oil (I use sunflower)
- 4 tablespoons (60g) unsalted butter, melted
- 1/2 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 1/2 cups raspberries, fresh or frozen (do not defrost)
Instructions
- Preheat the oven to 350ºF / 180ºC.
- Line 12 regular muffin tins with paper liners or butter/spray the pans. The yield can vary depending on the size of the berries.Â
- In a large bowl mix the dry ingredients: sifted flour, baking powder, and salt.
- Add the sugars and mix to combine.
- In a medium bowl whisk eggs, milk, oil, vanilla, and lukewarm melted butter. Do not beat but mix well until no streaks of egg whites remain.
- Add the lemon zest.
- Add the mixed wet ingredients at once to the bowl with the dry ingredients.
- Mix until you barely have streaks of flour, but do not overmix. It will be lumpy and not completely mixed and that is fine.
- Add the raspberries and mix lightly. Be careful not to mash them. I do it with a rubber spatula.
- Divide evenly among the muffin cups or muffin liners.
- Bake for 25 minutes, until the top is cracked, golden brown, and a cake tester or toothpick inserted in the center comes out clean. Don't overbake.
- Let cool on a wire rack and eat warm or let cool down completely, plain, with a dab of butter, and a light drizzle of maple syrup or honey.
- They are best eaten the day they are made, but you can keep them for a day at room temperature covered or wrapped.
- Store leftovers, covered in plastic wrap or in an airtight container, in the refrigerator for a few days or frozen for a month.Â
Notes
- Baking time: remember that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer that is placed inside the oven (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.Â
- Raspberries: fresh berries are always my first choice, but these homemade muffins can be made year-round with frozen raspberries. Add them to the batter straight from the freezer; no need to thaw them.
- Muffin tin: I like to use muffin liners because it's easier to clean afterward, they keep the muffins moist, and are great if you want to transport them. But you can simply butter or use baking spray for the muffin pan.
- Filling the pan:Â make sure you distribute berries in all of the muffin tins. I like to use an ice cream scoop to fill them with the same amount of batter. Don't go over 3/4 of their capacity.
- Extra lemon flavor: use a teaspoon or two of lemon juice in the batter in addition to the lemon zest.
- Variations: use orange zest that goes very well with raspberries, and add a pinch of ground cinnamon for a different flavor. Substitute blueberries for the raspberries.
- Crunchier topping: you can add a sprinkling of sugar (half a teaspoon) on the top of each muffin before baking. Use regular, brown sugar, or even turbinado sugar (also called raw sugar) which is coarse sugar and doesn't melt much.Â
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/12
- Calories: 252
- Sugar: 18 g
- Sodium: 119.9 mg
- Fat: 10 g
- Carbohydrates: 37.6 g
- Protein: 3.6 g
- Cholesterol: 42.7 mg