Raspberry lemon muffins make a great easy breakfast. They are perfect for the spring and summer months. You can also freeze them!
Raspberry and lemon are a perfect combination. The tart flavors work well in sweet treats. One of my favorite desserts I’ve made is a raspberry lemon cake, it was delicious. I will be sure to share that recipe very soon but lately, I’ve been baking more muffins than cakes.
Muffins are still lovely sweet treats but they have less sugar and are a bit better for us. They also help with portion control. And they freeze really well so I can make a bunch at once and freeze most of them. This helps prevent the “well they are going to go bad so I better eat all of them right now” excuse. Or is it just me that thinks that way?
Banana muffins are normally my favorite and chocolate chip muffins are my husband’s but the warm weather called for a more summery flavor combination. Since I had been craving lemonade, as I do every year around this time, I knew lemon had to be involved. Since raspberries and lemons go so well together I decided that would be perfect.
How to Make Raspberry Lemon Muffins
Since these muffins are made using Bisquick or my homemade baking mix they are very easy to whip up. All you need is a few simple ingredients and mix up the dry ingredients, wet ingredients, and then add the fruit.
You can use frozen raspberries so no need to keep fresh ones around. Since berries go bad so fast this makes it easier to plan to make these raspberry lemon muffins, however if you do have some on hand that are starting to get too soft this is a perfect way to keep them from being wasted.
One thing to remember when making muffins is to try not to over mix them. Also, a little tip is to use an ice cream scoop to scoop them into the muffin tin. It makes less mess and gives you more even muffins.
Don’t plan to eat them all while they are fresh? Wrap them in plastic wrap or wax paper and stick them in an airtight container or ziplock bag in your freezer. They will thaw nicely and make a perfect treat at a later date.
These are my favorite tools to use when making muffins. The ice cream scoop trick is one of the best tips I can give you. It works really well for getting even muffins.
- 2 cups homemaking baking mix or Bisquick
- 1/3 cup sugar
- 2/3 cup milk
- 1 egg
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
- 1 cup fresh or frozen raspberries
- Preheat oven to 400 degrees
- In medium bowl, mix sugar and baking mix.
- In a small bowl, whisk milk, egg, oil and vanilla.
- Add milk mixture to dry ingredients, until just combined.
- Mix in lemon juice and lemon zest, don't over mix.
- Fold in raspberries.
- Scoop into lined muffin tin.
- Bake for 16-18 minutes, until lightly golden brown.
Serving Size:1 muffin
Amount Per Serving: Calories: 151Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 17mgSodium: 270mgCarbohydrates: 21gFiber: 2gSugar: 9gProtein: 3g
These nutritional facts have been estimated.