Description
Bakery-style raspberry muffins with golden domes, a hint of lemon zest, and juicy raspberries in every bite. Perfect for breakfast or afternoon tea!
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 1/2 cup (120ml) buttermilk
- 1 1/2 cups (180g) fresh raspberries (or frozen, unthawed)
- 1 tbsp flour (for tossing berries)
- Optional Topping:
- 2 tbsp turbinado sugar
- 1/4 cup sliced almonds
Instructions
- Preheat oven to 425°F (220°C). Line 12-cup muffin tin with liners.
- Whisk flour, baking powder, baking soda, and salt in bowl.
- Cream butter and sugar until fluffy (3 mins). Beat in eggs one at a time, then vanilla and zest.
- Alternately add dry ingredients and buttermilk in 3 additions, mixing until just combined.
- Toss raspberries with 1 tbsp flour. Gently fold into batter.
- Divide batter among cups (they’ll be full). Sprinkle with turbinado sugar/almonds if using.
- Bake 5 mins at 425°F, then reduce to 350°F (175°C) and bake 15-18 mins until golden.
- Cool 5 mins in pan, then transfer to rack.
Notes
- Baking secret: Initial high heat creates tall muffin tops
- Storage: Keep airtight at room temp 2 days or freeze 3 months
- Berry swap: Use blackberries or chopped strawberries
- Buttermilk sub: Mix 1/2 cup milk + 1/2 tbsp lemon juice
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Breakfast/Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 15g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg