Glazed Lemon Raspberry Muffins
These glazed lemon raspberry muffins are a delightful combination of tangy lemon and sweet, juicy raspberries. They're a perfect treat for any time of the day - breakfast, brunch, or afternoon snack. The muffin's exterior is golden and slightly crisp, while the interior is soft and fluffy. When you take a bite, you'll experience a burst of tartness from the fresh lemon zest and a sweet pop from the plump raspberries. These muffins are versatile and can be enjoyed on their own or paired with a cup of coffee or tea. Enjoy!
Ingredients
For the Muffins:
- ¼ cup unsalted butter
- ½ cup granulated sugar
- 1 egg
- ½ tsp vanilla extract
- 1 tbsp lemon juice
- zest of 1 lemon
- ½ cup sour cream or greek yogurt
- 1 cup all-purpose flour
- ¼ tsp sea salt
- ½ tsp baking powder
- ½ tsp baking soda
- ½ cup raspberries
For the Glaze:
- ¼ cup powdered sugar
- 1-2 tsp whole milk
Instructions
- Preheat your oven to 425°F and line a muffin tin with paper liners or grease them really well with oil or butter.
- In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set the dry ingredients aside.
- In a separate large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg.
- Next add in the sour cream and lemon juice. Mix. Pour in the dry ingredients and mix until incorporated.
- Fold in the lemon zest and raspberries gently. Be careful not to overmix, or the raspberries may break and color the batter.
- Scoop the batter into the muffin tin, filling each liner about 3/4 full.
- Bake for 5 minutes and then turn the oven down to 350°F and bake for an additional 18-20 minutes until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Meanwhile make the glaze. To avoid clumps in your glaze, sift the powdered sugar. Add in 1 tsp of milk at a time until you reach your desired consistency of glaze.
- Once the muffins are cooled, top with the glaze and serve. Enjoy!
Notes
For Storing: Store the leftover in an airtight container on the counter for the full day and then keep any leftovers in the fridge for 3-4 days.