Tender, moist, lemon poppy seed raspberry muffins with a simple lemon glaze. The batter stores well in the fridge so you can have freshly baked muffins every morning!
Happy Friday lovelies!
This is Kristie here again from The Sweet & Simple Kitchen & I’m so excited to be here sharing this recipe with all of you as we head into the weekend! There’s nothing quite like the smell of fresh, homemade muffins on a lazy Saturday or Sunday morning, so I hope this post inspires you to whip up a batch this weekend!
I came up with this raspberry muffin recipe the same way I come up with most of my recipes – out of desperation due to my ridiculously indecisive
So one morning I had a real hankering for some lemon muffins, but the only problem was I couldn’t decide between lemon poppy seed or lemon raspberry – you know the important decisions in life….
But then I was just like…. forget decisions and just put your hands together woman! Thus, these Lemon Poppy Seed Raspberry Muffins were born, and it was a glorious occasion. As soon as I could smell that sweet, lemony, berry aroma from my oven I knew I had done the right thing. So there you have it – living proof that making decisions like a proper adult can be soo over-rated ;P
Now I don’t know about you, but If there is one thing I just can’t handle in life, it’s heavy, dense, dry muffins…. are we on the same page here?
That’s why I just love this recipe so much; it makes for light, tender, moist muffins every time. So if you have been frustrated in the past by muffin recipes that turn into little rocks after a few hours; you needn’t worry about that with this recipe. These muffins keep extremely well and are still moist and delicious a few days after baking.
Not to mention I topped them off with a healthy drizzle of fresh lemon glaze, because I’m alllllll about that lemon glaze; Like I could write a serious song about my intense love of lemon glaze. I feel like lemon glaze just makes the world a better place wouldn’t you agree?
So let’s hop to it then shall we!?
One thing to note before I send you off to bake some muffins is that this is a large recipe, and makes about 12 large muffins or 18 medium muffins. So if you are not making them for a crowd and only want to bake a few off at a time, the batter stores super well in the fridge, so you can just scoop & bake as you please throughout the week for fresh muffins every morning! I usually make this batter on a Monday and bake a couple muffins off fresh each day for my fiance and I, and it’s fabulous!
I especially love this recipe for summer baking, when you are craving something light and fruity for breaky – So here is the recipe friends, & I hope you enjoy!
- 2 cups all-purpose flour
- 1 cup pastry flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons poppy seeds
- 3/4 cup raspberries fresh or frozen
- 3/4 cup melted butter
- 2 large eggs
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 cup fresh lemon juice
- 1 1/2 cups buttermilk
- 2 tablespoons granulated sugar for sprinkling
- Juice from 1/2 a lemon
- 1 cup powdered sugar
Preheat your oven to 400F degrees regular or 375F if you are using convection. Grease or line a muffin tin & set aside.
In a large mixing bowl, whisk together flours, sugar, baking soda, baking powder, salt and poppy seeds until well mixed. Make a well in the center of the dry ingredients & set aside.
In another bowl, whisk together eggs, lemon zest, lemon juice, vanilla & buttermilk. Whisk in the melted butter, and pour into the well of the dry ingredients. Use a spatula to gently fold the wet ingredients into the dry until it is just starting to come together. Next add the raspberries and continue to fold until batter is just combined, being careful not to overwork the batter. If there are still a few little floury bits throughout the batter this is fine.
Next, scoop the batter into your prepared muffin tin. If you like your muffins to be more jumbo/bakery style, fill the tin right up to the top; if you prefer your muffins smaller, then just fill them about 2/3 of the way. I like mine to be big, so I filled them all the way. Sprinkle the tops with granulated sugar (this will help give them a nice golden brown top) & place on the upper rack of your oven and bake for 20-25 minutes or until the tops are golden and spring back to the touch.
Remove from the oven and allow to cool for a few minutes before glazing.
In a medium bowl, whisk together lemon juice & icing sugar until smooth and creamy. You want it to be thick & creamy, but also thin enough to drizzle. Add more lemon juice if necessary to get a smooth stream. Spoon over muffin tops while they are still warm and allow to set for 10 minutes or so before serving. Enjoy!
This recipe makes 18-20 small muffins or 12 jumbo muffins.