Glazed Raspberry and Lemon Muffins- These muffins are simple to make, dotted with fresh raspberries, flavoured with real lemon and glazed with a lemon glaze. A delicious breakfast treat or perfect for your next picnic!
I'm a big fan of raspberries. I love their sweet, sharp zing and I'll happily sit and eat a whole punnet of them! Occasionally though, I'll have some leftover that start to go a little bit soggy. These muffins are the absolute best way to make sure those raspberries don't go to waste.
The muffins are beautifully moist and have the fresh raspberries going through them, additional zing from lemon zest and a lovely lemon sugar glaze on the top. They are delicious for a breakfast treat, perfect for popping in lunchboxes and handy for a picnic. You can't really go wrong!
Top Tips
- Don't over mix. Muffin mixture shouldn't be beautifully smooth like cake batter. It will end up tough when cooked if so.
- Cut up the raspberries. Whole raspberries will make the muffins too soggy.
- If you would prefer a thicker glaze on the top of the muffins add another 50g of icing sugar.
Make Glazed Raspberry and Lemon Muffins
Stir all the dry ingredients together.
Mix the liquids together.
Combine it all together.
Mix the chopped raspberries through.
Fill the cupcake cases two thirds full.
While the muffins are baking, mix together the glaze.
Remove the muffins when they are golden brown and baked through.
When completely cool, drizzle the glaze over the muffins.
Yield: 12
Glazed Raspberry and Lemon Muffins
prep time: 15 Mcook time: 20 Mtotal time: 35 M
These muffins are simple to make, dotted with fresh raspberries, flavoured with real lemon and glazed with a lemon glaze. A delicious breakfast treat or perfect for your next picnic!
ingredients:
- 100g butter, melted
- 250g self-raising flour
- 125g caster sugar
- 125ml skimmed milk
- 2 eggs
- 1 lemon
- 150g raspberries
- 1 tsp baking powder
- 0.5 tsp bicarbonate of soda
- 100g icing sugar
instructions:
How to cook Glazed Raspberry and Lemon Muffins
- Pre-heat the oven to 190 (170 fan, Gas mark 5)
- Mix all the dry ingredients together in a large bowl, EXCEPT the icing sugar, until they are well combined.
- Melt the butter, pour into a jug/bowl and mix the eggs and milk into it.
- Zest the lemon and add the zest to the dry ingredients.
- Make a space in the centre of the dry ingredients and tip the liquid into it.
- Mix it together gently until it's combined, but not smooth. It should be thick and almost lumpy. Make sure that there's no loose flour caught at the bottom.
- Cut the raspberries into halves and any large ones into quarters. Carefully stir them through the mixture. It doesn't matter if they break up a little, but you don't want to turn the batter pink.
- Spoon it into muffin cases in a muffin tin, filling each one 3/4 full.
- Pop them in the oven for about 20 mins until golden brown and a knife comes out clean.
- While the muffins cool, squeeze the lemon into a small bowl or jug and mix with the icing sugar. It should be a loose consistency so that it will sink it, much like a lemon drizzle, and leave a nice sugary crust.
- Once completely cooled, use a teaspoon to drizzle the mixture over each muffin and leave to set.
Calories
226
226
Fat (grams)
8
8
Sat. Fat (grams)
5
5
Carbs (grams)
36
36
Fiber (grams)
1
1
Net carbs
35
35
Sugar (grams)
19
19
Protein (grams)
3
3
Sodium (milligrams)
355
355
Cholesterol (grams)
49
49
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