Lemon and Raspberry Muffins by @millsandbuns

34 min

12 servings

🍬

100 g

Caster sugar

🍋

1 lemon

Lemon zest

🥛

120 ml

Milk

🥣

50 g

Yogurt

🥚

1 large egg

Egg

🍦

5 ml

Vanilla extract

🧈

50 g

Butter

🫗

50 ml

Oil

🌾

200 g

Flour

🫙

7.5 ml

Baking powder

🫙

0.3 g

Baking soda

🫐

120 g

Raspberries

  1. Preheat

    Preheat the oven to 180°C (350°F) and line a 12-cup muffin tin with 12 muffin liners.

  2. Grate
    • lemon zest

    Finely grate the zest from 1 lemon into a large mixing bowl.

  3. Zest
    • caster sugar
    • lemon zest

    Rub 100 g caster sugar into the lemon zest with your fingertips until fragrant and lightly moistened.

  4. Melt
    • butter

    Melt 50 g butter in the microwave, then let it cool slightly.

  5. Add
    • milk
    • yogurt
    • egg

    Add 120 ml milk, 50 g yogurt, 1 egg, 1 teaspoon vanilla extract, 50 g melted butter, and 50 ml neutral cooking oil to the bowl.

  6. Whisk
    • Milk
    • Yogurt
    • Egg

    Whisk the wet ingredients until smooth and evenly combined.

  7. Sift
    • all-purpose flour
    • Milk
    • Yogurt

    Sift 200 g all-purpose flour, 1 1/2 teaspoons baking powder, and a pinch of baking soda into the wet mixture.

  8. Fold
    • Flour

    Fold the batter gently with a spatula just until no dry flour remains; do not overmix.

  9. Fold
    • raspberries

    Fold about 90 g raspberries into the batter gently, reserving about 25 g for topping.

  10. Divide

    Divide the batter evenly among the 12 lined muffin cups.

  11. Top
    • raspberries

    Top each muffin with the reserved raspberries.

  12. Bake

    Bake at 180°C (350°F) for 18 to 20 minutes until golden and a skewer inserted into the center comes out clean.

  13. Cool

    Cool the muffins in the tin for 5 minutes, then serve warm or transfer them to a rack to cool completely.

Lemon and Raspberry Muffins by @millsandbuns

34 min

12 servings

🍬

100 g

Caster sugar

🍋

1 lemon

Lemon zest

🥛

120 ml

Milk

🥣

50 g

Yogurt

🥚

1 large egg

Egg

🍦

5 ml

Vanilla extract

🧈

50 g

Butter

🫗

50 ml

Oil

🌾

200 g

Flour

🫙

7.5 ml

Baking powder

🫙

0.3 g

Baking soda

🫐

120 g

Raspberries

Preparation Steps

  1. Step 1/13

    Preheat the oven to 180°C (350°F) and line a 12-cup muffin tin with 12 muffin liners.

    🧁12-cup muffin tin
    🧁muffin liners

  2. Step 2/13

    Finely grate the zest from 1 lemon into a large mixing bowl.

    🍋lemon zest
    🥣large mixing bowl
    🧀fine grater

  3. Step 3/13

    Rub 100 g caster sugar into the lemon zest with your fingertips until fragrant and lightly moistened.

    🍬caster sugar
    🍋lemon zest
    🥣large mixing bowl

  4. Step 4/13

    Melt 50 g butter in the microwave, then let it cool slightly.

    🧈butter

  5. Step 5/13

    Add 120 ml milk, 50 g yogurt, 1 egg, 1 teaspoon vanilla extract, 50 g melted butter, and 50 ml neutral cooking oil to the bowl.

    🥛milk
    🥣yogurt
    🥚egg
    🍦vanilla extract
    🧈butter
    🫗neutral cooking oil
    🥣large mixing bowl
    🥄measuring spoons

  6. Step 6/13

    Whisk the wet ingredients until smooth and evenly combined.

    🥣large mixing bowl
    🥄whisk

  7. Step 7/13

    Sift 200 g all-purpose flour, 1 1/2 teaspoons baking powder, and a pinch of baking soda into the wet mixture.

    🌾all-purpose flour
    🫙baking powder
    🫙baking soda
    🥣large mixing bowl
    🧺sieve
    🥄measuring spoons

  8. Step 8/13

    Fold the batter gently with a spatula just until no dry flour remains; do not overmix.

    🥣large mixing bowl
    🥄silicone spatula

  9. Step 9/13

    Fold about 90 g raspberries into the batter gently, reserving about 25 g for topping.

    🫐raspberries
    🥣large mixing bowl
    🥄silicone spatula

  10. Step 10/13

    Divide the batter evenly among the 12 lined muffin cups.

    🧁12-cup muffin tin
    🧁muffin liners
    🥄silicone spatula

  11. Step 11/13

    Top each muffin with the reserved raspberries.

    🫐raspberries
    🧁12-cup muffin tin

  12. Step 12/13

    Bake at 180°C (350°F) for 18 to 20 minutes until golden and a skewer inserted into the center comes out clean.

    🧁12-cup muffin tin
    🍢skewer

  13. Step 13/13

    Cool the muffins in the tin for 5 minutes, then serve warm or transfer them to a rack to cool completely.

    🧁12-cup muffin tin

Composition

Ingredients

Types

Sweeteners, Fruit, Dairy, Eggs, Flavorings, Leavening agents

Ingredients

Caster sugar, Lemon zest, Milk, Yogurt, Egg, Vanilla extract, Butter, Oil, Flour, Baking powder, Baking soda, Raspberries

Notes

Lemon zest (zest of a lemon), Egg (can be replaced with 1/4 cup yogurt), Butter (melted), Raspberries (plus more for topping)

Allergens

Milk, Eggs

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

255 kcal

Macro nutrients

Protein: 4g, Carbohydrates: 35g, Sugars: 18g, Fat: 12g, Saturated fat: 4.5g, Fiber: 1.5g

Nutritional Information

Minerals

Calcium: 85mg, Iron: 1.3mg, Potassium: 95mg, Sodium: 135mg

Vitamins

Vitamin C: 4mg, Vitamin A: 105mcg, Vitamin B12: 0.25mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

19 minutes

Overall

34 minutes

Difficulty

Level

Easy (1/4)

Steps

13 steps

Equipments

Utensils

large mixing bowl, whisk, fine grater, sieve, silicone spatula, 12-cup muffin tin, muffin liners, measuring spoons, skewer

Appliances

Oven, Microwave

Type

Type

Type Of Dish

Dessert, Snack, Breakfast

Occasions

Breakfast, Brunch, Afternoon tea, Lunchbox

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

British

Geographic

to inform

Various

Aspect

Texture

Soft, Moist, Tender, Juicy

Flavors

Sweet, Tangy, Citrusy, Fruity, Buttery, Vanilla

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 2 days (Store fully cooled muffins in an airtight container,Keep away from direct sunlight and heat), fridge : 5 days (Store in an airtight container,Bring to room temperature or warm briefly before serving), freezer : 3 months (Freeze fully cooled muffins in a freezer-safe airtight container or bag,Thaw at room temperature or reheat until warm)