These Bakery-style Raspberry Lemon Muffins are a treat any time of the year but especially so when the local raspberries are in season.
The muffins can be made with frozen raspberries but be sure to use ones that have not frozen together with a lot of excess water or ice build-up evident. If using frozen raspberries, do not thaw them first; rather, place the frozen berries directly in the batter and fold them in gently, taking care not to break them down and turn the batter pink.
This recipe follows the standard muffin-making method which is to say, the dry ingredients are combined in one bowl and the sugar and wet ingredients blended in another. The wet ingredients are then poured into a well in the center of the dry ingredients and mixed only until just barely blended. It is important not to overmix muffin batter as this will result in tough-textured muffins.
Unless you are using paper liners in the muffin cups, make sure each muffin cup is well greased or sprayed with non-stick cooking spray. I also recommend greasing around the top edge of each muffin cup to ensure the tops of the muffins don’t stick to the muffin tray as they bake.
As with any recipe that requires ingredients to be at room temperature, start by bringing the eggs and sour cream (or, alternatively, Greek yogurt) to room temperature before beginning to mix up the muffin batter.
Note that, if using yogurt in place of the sour cream in this recipe, use the thick Greek/Mediterranean-style yogurt that differs from the more runny regular type yogurts. Either plain, vanilla, or coconut-flavored Greek-style yogurt will work well in this recipe.
The recipe calls for both all-purpose and almond flour. Almond flour gives both lovely flavor and texture to many baked goods. It is a flour I regularly use in both regular wheat-based and gluten-free baking. Today, it is commonly available in supermarkets and online as well as at many bulk food stores which are a good option if only a small amount of the almond flour is needed for a recipe and it is a flour you don’t regularly use.
Start the muffins off at a high oven temperature – i.e., a preheated 475°F oven in the case of this recipe. Starting muffins off in a super hot oven to begin the baking process allows the outside of the muffin to quickly set while still permitting the inside to continue to rise into the desired gentle dome shape. As soon as the muffins go into the oven, immediately reduce the temperature back to 375°F.
These muffins will bake for approximately 18-22 minutes. They will be baked when they are just firm to the touch and a cake tester inserted into the center of a muffin comes out clean. Be sure to let the muffins rest and set in the muffin tins for 5-10 minutes after they come out of the oven and before removing them from the muffin cups and transferring them to a wire rack to cool. These muffins freeze well.
{Printable recipe follows at end of post}
Bakery Style Raspberry Lemon Muffins
Ingredients:
2 cups all-purpose flour
1/3 cup almond flour
1 tbsp baking powder
½ tsp baking soda
¼ tsp salt
½ tsp cardamom
½ cup vegetable oil
¾ cup granulated sugar
2 large eggs, room temperature, lightly beaten
½ cup sour cream or plain, vanilla, or coconut Greek yogurt, room temperature
2 tbsp freshly squeezed and strained lemon juice
2 tsp finely grated lemon zest
1½ tsp pure vanilla extract
1 cup raspberries
Method:
Set out eggs and sour cream (or Greek yogurt, if using) to bring them to room temperature.
Position oven rack in center of oven and preheat oven to 475°F.
Prepare muffin tray by spraying each muffin cup with non-stick cooking spray or greasing individually, ensuring the top edge of each muffin cup is also well-greased/sprayed. Alternatively, the muffin cups can be lined with paper liners.
In a large bowl, whisk the flours, baking powder, baking soda, salt, and cardamom together. Make a well in the center of the dry ingredients. Set aside.
In medium-sized bowl, whisk together the vegetable oil, sugar, eggs, sour cream (or Greek yogurt), lemon juice, lemon zest, and vanilla extract.
Pour the wet ingredients into the dry and stir only until barely incorporated. Do not overmix. Gently fold in the raspberries. Spoon batter into prepared muffin cups, filling each cup almost to the rim.
Transfer muffins to oven and immediately reduce the oven temperature to 375°F. Bake for 18-22 minutes or until muffins are just firm to the touch and a cake tester inserted into the center of a muffin comes out clean.
Let muffins rest in muffin cups for 5-10 minutes then transfer to wire rack to finish cooling. Muffins freeze well.
Yield: Apx. 12 standard-sized muffins
The jam shown in the photo above is Traditional Raspberry Jam. For my jam recipe, click here.
You may also enjoy these other muffin recipes from My Island Bistro Kitchen:
Gourmet Deli-Style Mincemeat Muffins
Deli-Style Peach Pecan Muffins
Best Zucchini Granola Muffins
Blueberry Muffins
Cranberry-Banana-Eggnog Muffins
Deli-Style Strawberry Muffins
Rhubarb and Orange Muffins
The Bistro’s Bran Muffins
Bakery Style Raspberry Lemon Muffins
Ingredients
- 2 cups all-purpose flour
- 1/3 cup almond flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ tsp cardamom
- ½ cup vegetable oil
- ¾ cup granulated sugar
- 2 large eggs, room temperature, lightly beaten
- ½ cup sour cream or plain, vanilla, or coconut Greek yogurt, room temperature
- 2 tbsp freshly squeezed and strained lemon juice
- 2 tsp finely grated lemon zest
- 1½ tsp pure vanilla extract
- 1 cup raspberries
Instructions
- Set out eggs and sour cream (or Greek yogurt, if using) to bring them to room temperature.
- Position oven rack in center of oven and preheat oven to 475°F.
- Prepare muffin tray by spraying each muffin cup with non-stick cooking spray or greasing individually, ensuring the top edge of each muffin cup is also well-greased/sprayed. Alternatively, the muffin cups can be lined with paper liners.
- In a large bowl, whisk the flours, baking powder, baking soda, salt, and cardamom together. Make a well in the center of the dry ingredients. Set aside.
- In medium-sized bowl, whisk together the vegetable oil, sugar, eggs, sour cream (or Greek yogurt), lemon juice, lemon zest, and vanilla extract.
- Pour the wet ingredients into the dry and stir only until barely incorporated. Do not overmix. Gently fold in the raspberries. Spoon batter into prepared muffin cups, filling each cup almost to the rim.
- Transfer muffins to oven and immediately reduce the oven temperature to 375°F. Bake for 18-22 minutes or until muffins are just firm to the touch and a cake tester inserted into the center of a muffin comes out clean.
- Let muffins rest in muffin cups for 5-10 minutes then transfer to wire rack to finish cooling. Muffins freeze well.
Recipe Notes
Yield: Apx. 12 standard-sized muffins
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