The Easiest Lemon and Raspberry Muffins – this recipe creates a delightfully fluffy, zesty batch of breakfast muffins! The small batch (6) comes together so easily, in under 30 minutes, and will have your kitchen smelling like pure joy! Minimal clean up or fuss, just perfect for an easy Sunday morning.
For any muffin recipe, we keep moisture high and stirring low for the best texture. To avoid a dry muffin, and to create a really moist muffin, you want to mix as little as possible! If you find your muffins are often dry, this is likely where you’re going wrong. Stir until everything is only just combined, then get them in the oven ASAP! These will keep for a few days in an airtight container, making them a great grab and go breakfast or lunchbox snack. However, eating them warm not long out of the oven is an unrivalled experience.
The recipe creates a small batch: about 6 muffins. This is truly a really easy muffin recipe. It is great for the family to get involved in too! Simply combine the ingredients in a single bowl, add the chopped berries and white chocolate, pop into muffin cases and bake!
I recommend using only a wooden spoon to mix the muffin batter, and you’ll only need one bowl. I weigh everything directly into one large mixing bowl (a Pyrex one is a great choice for most baking recipes). This makes for minimal clean up and a fabulous recipe to get the whole family involved in!
TIPS FOR the best The Easiest Lemon and Raspberry Muffins
- Moisture: These contain milk, egg, oil and melted butter for moisture. All are needed to prevent the worst sin: dry muffins.
- Mixing: Prevent dense/dry muffins by sticking to a wooden spoon and mixing until only *just* combined.
- Berries: Fresh or frozen berries will work. Make sure to chop them fairly small. Feel free to sub strawberries for anything similar!
- Lemons: Use unwaxed lemons as we want a lot of the zest!
- Bake Time: Put them into the oven at a relatively high heat and LEAVE THEM ALONE. No turning, no checking, just let them do their thing until they look totally golden.
The recipe below makes 6 muffins, but of course, feel free to double it (I use a 6 hole muffin tin – like these ones)! The Easiest Lemon and Raspberry Muffins are great for so many occasions, but for more muffin recipes, check out these Strawberry and White Chocolate Muffins. For videos, check my Instagram. I also have plenty more muffin and brunch inspiration on the blog!
The Easiest Lemon and Raspberry Muffins
Ingredients
- 170 g Plain Flour
- 110 g Granulated Sugar
- 1 tsp Baking Powder
- 50 g Unsalted Butter Melted
- 75 ml Milk
- 30 ml Vegetable Oil
- 1 Medium Free Range Egg
- 100 g Raspberries
- Zest and Juice of 1/2 a Lemon
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6. Line a 6 hole muffin tin.
- In a large bowl, combine the flour, sugar, lemon zest and baking powder. Make a well, and pour in the liquid ingredients (milk, butter, oil, lemon juice and egg). Stir gently with a wooden spoon until just combined.
- Add the raspberries. Scoop into the lined muffin tin – filling to just over 2/3rds full.
- Bake 15 minutes, until golden brown and a skewer inserted comes out clean. Let cool on a wire rack before serving (and wonderful eaten warm).
