Lemon Raspberry Muffins
Love muffins? Then these raspberry lemon muffins are sure to be a hit. These fruity muffins are also wonderfully simple to make.
Servings: 12 muffins
Ingredients
- 120 grams superfine sugar
- 300 grams all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- pinch salt
- zest of 1 lemon
- 2 eggs medium
- 250 ml milk
- 120 ml sunflower oil or another neutral oil
- raspberry jam about 1½ tsp per muffin
- pearl sugar for decoration
Equipment
- Muffin tin
Instructions
- Add all the dry ingredients - sugar, flour, baking powder, baking soda, salt, and lemon zest - to a bowl and mix together with a spatula.
- In another bowl, combine the wet ingredients - eggs, milk, and sunflower oil. Whisk together and add to the dry ingredients. Fold with a spatula until just combined; it’s fine if a few lumps remain.
- Divide half of the batter among the muffin cups. Add a small teaspoon of raspberry jam to each muffin, spooning it right into the center.
- Spread the remaining batter over the muffin cups. Spoon the remaining raspberry jam on top of the muffins in the same way. Use a toothpick to gently swirl the jam over the top so it spreads a bit more evenly - this will look prettier once they come out of the oven.
- Sprinkle some pearl sugar over the muffins.
- Bake the muffins for 20 minutes at 400°F/200°C (conventional oven) until cooked through and golden brown.
- Let them cool slightly before eating, as the jam will be very hot.
How to store
Store the muffins in an airtight container. They will keep for up to 1 week. You can also freeze them, wrap them well so they are airtight. They will keep for up to 3 months in the freezer.