One Bowl Lemon Raspberry Muffin Recipe
These easy lemon raspberry muffins are made in just one bowl with simple pantry ingredients. Bursting with fresh lemon flavour and juicy raspberries, they bake up light, fluffy, and perfectly tender—no buttermilk or sour cream required. Perfect for breakfast, brunch, or an afternoon treat.
Equipment
- 1 large mixing bowl
- 1 wire whisk
- 1 rubber spatula or wooden spoon
Ingredients
- ¾ cup granulated sugar
- 1 zest and juice of lemon about 1/4 cup juice
- 2 large eggs
- ½ cup butter, melted
- 1 teaspoon pure lemon extract
- ½ cup milk
- 2 cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup fresh or frozen raspberries
Optional Glaze
- 1 cup powdered sugar
- zest and juice of half a lemon
Instructions
- Preheat oven to 400℉ and line muffin tins with paper liners. Set aside.
- Pour sugar into a large mixing bowl; add lemon zest and rub into sugar with clean hands, until fully incorporated and sugar smells lemony.
- Add melted butter, eggs, lemon extract to the sugar mixture, and whisk until well blended. Whisk in milk and lemon juice.
- Using a mesh strainer, sift dry ingredients into wet ingredients and fold in just until combined. Dust raspberries with a bit of flour and fold into the batter. Let batter rest for 10 to 15 minutes.
- Using an ice cream scoop, scoop batter into prepared muffin tins. Bake at 400 ℉ for 5 minutes. Turn heat down to 375 ℉ and continue to bake for 15 to 18 minutes, until tester inserted into the centre comes out clean.
- Remove from oven, cool in tins for 5 minutes, then transfer to cooling rack to cool completely.
Optional Glaze
- In a small mixing bowl stir together 1 cup powdered sugar, juice and zest of half a lemon. Add additional powdered sugar or juice to get a thick drizzling consistency. Drizzle over cooled muffins.
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https://www.redcottagechronicles.com/recipe/lemon-raspberry-muffins/