Lemon raspberry anything is fine with me…this muffin recipe is definitely a winner!
Vintage Kitchen Tips
“When bread is baking, a small dish of water in the oven will help to keep the crust from getting too hard.”
-author unknown
A muffin recipe for your Monday! Maybe it will remind us of a long weekend with all the time to bake all the things 🙂
Who is hating the time change? I feel like I got up at 3 am instead of 5! And apparently, we are in for a snowstorm today. I hope we get about 5 inches but that it doesn’t stick to the roads, ha!
I found a printout of about 500 kitchen/cooking tips in my grandmother’s cookbooks. They are obviously very old but many of them are still useful today. I decided to add one randomly to my recipe posts-check above!
How To Make This Recipe:
This recipe is really simple and most of the ingredients are staples that can be found in the pantry! I like to stir these up in a bowl by hand but if you would rather throw all the ingredients into your mixer bowl, just make sure to keep the speed low or use the stir option on kitchen aid mixers.
I use lemon extract if we are out of lemons and they are still just as yummy. Of course, I like to use fresh ingredients whenever possible.
The raspberry jam can be homemade in just a few minutes with berries and sweetener of choice or store bought is fine too. I used a jam with seeds but get/make seedless if you don’t love the seeds.
Lemon Raspberry Surprise Muffins
Ingredients
- 2 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1/2 tsp lemon zest or 1 tsp lemon extract
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 cup whole milk
- 6 tbsp unsalted butter, melted
- 1 egg
- 1/2-1 cup seedless raspberry jam
Instructions
- Preheat oven to 350 degrees. Butter and flour 12 regular muffin tins or 6 large muffin tins.
- Whisk together milk, butter, and egg.
- Add dry ingredients and stir just until everything comes together.
- Add 1/4 cup of batter to each muffin tin and then 1 tablespoon raspberry jam. Pour remaining batter over jam filling each tin 3/4 full.
- Bake for 25-30 minutes. Remove from pan and cool slightly on wire racks.
- Sprinkle with powdered sugar and serve immediately.