Lemon Raspberry Muffins

These lemon raspberry muffins are so simple to make and bake up incredibly soft & moist with tall rounded tops. Studded with juicy raspberries and dipped in a thin lemon glaze, these muffins are the perfect baked good for a spring or summer brunch!

Ingredients

Method

Nutrition

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Step 1

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For

12

M

I

For the raspberry muffins

360

g

All-purpose flour

14

g

Baking powder

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Per Serving

Calories

351kcal

Fat

12g

Saturates

5g

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Notes

Bake the muffins in every other cup. To help with the heat distribution in the oven, space the muffins out in the pan. More even heating will result in taller muffins! Add some extras before baking! Top each muffin with a generous sprinkling of turbinado sugar. Bake at a high temperature for the first 5 minutes. This first initial blast of heat will force the muffins to rise up rapidly. After 5 minutes, turn the oven down and bake for another 15-18 minutes.

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