Description
These Raspberry Lemon-Glazed Muffins are a delightful breakfast or snack option bursting with fresh raspberries and bright lemon flavor. Soft and moist with a tangy sour cream base, they are topped with a sweet lemon glaze and a zesty sugar coating, making each muffin perfectly balanced between tartness and sweetness.
Ingredients
Scale
Muffin Batter
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 cup sugar
- 1 lemon (completely zested, divided)
- 1/4 cup unsalted butter (1/2 stick, melted)
- 1 1/4 cups sour cream
- 1 1/2 cups raspberries
Lemon Glaze
- 1/4 cup sugar
- 1/4 cup fresh lemon juice
Topping
- 1/3 cup sugar
- Remaining lemon zest from the lemon
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a muffin pan and set it aside to prepare for the batter.
- Prepare Raspberries: Rinse the raspberries gently and allow them to dry completely to prevent adding extra moisture to the batter.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set this mixture aside for later use.
- Combine Wet Ingredients: In a large bowl or stand mixer, stir the egg and 1 cup of sugar together until they form a smooth paste. Add half of the lemon zest (at least a teaspoon) and melted butter, stirring to combine. Gradually add the sour cream in two additions, mixing until just combined to keep the batter moist and tender.
- Add Dry Ingredients: Using a wooden spoon, gently stir in the flour mixture. Stop mixing just before everything is fully incorporated to avoid overmixing which can cause tough muffins.
- Fold in Raspberries: Toss the raspberries with about a tablespoon of flour to prevent them from sinking. Gently fold the raspberries into the batter, being careful not to break them up.
- Fill Muffin Pan: Spoon the batter evenly into the prepared muffin pan, approximately 3 tablespoons per muffin, ensuring each cup is filled uniformly.
- Bake: Place the pan in the oven and bake for 20-22 minutes until the muffins are lightly golden and a toothpick inserted in the center comes out clean. Once baked, allow them to set for a few minutes before transferring to a wire rack to cool for 5-10 minutes.
- Prepare Lemon Glaze: While the muffins are baking and cooling, combine 1/4 cup sugar and 1/4 cup fresh lemon juice in a small saucepan. Heat over medium, stirring occasionally until the sugar dissolves and the glaze becomes syrupy, about 5-10 minutes.
- Mix Sugar-Zest Topping: In a small bowl, combine the remaining 1/3 cup sugar with the leftover lemon zest to create a fragrant, zesty coating.
- Glaze and Finish: Brush each muffin top liberally with the warm lemon glaze, then dip or sprinkle the tops with the sugar-lemon zest mixture for a sparkling, flavorful finish. Serve the muffins warm for best taste and texture.
Notes
- To prevent raspberries from sinking, toss them in flour before folding into the batter.
- Use fresh lemon juice and zest for the most vibrant citrus flavor.
- Do not overmix the batter to keep muffins tender and soft.
- Serve the muffins warm to enjoy the best texture and flavor contrast with the lemon glaze.
- These muffins freeze well if wrapped tightly; reheat gently before serving.
