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Raspberry Lemon Bakery Style Muffins (small batch)

Fluffy and tall muffins packed with raspberries, lemon zest and juice. They are crusty on the top and tender inside, not to mention the batter makes 6 perfect muffins.
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Prep Time 10 minutes
Cook Time 25 minutes
Course Breakfast, Dessert, Finger food, Game night, High Tea, muffin, Sweet tooth
Cuisine American
Servings 6 large muffins

Equipment

  • Large mixing bowl
  • Whisk
  • Rubber spatula
  • Muffin tray/cupcake tray
  • Baking paper
  • Ice cream scoop/spoons

Ingredients
  

  • 1/2 cup castor sugar
  • 1/2 lemon zest
  • 2 eggs
  • 1/4 cup milk
  • 1/4 cup yogurt
  • 1/4 cup + 2 tbsp melted butter
  • 2 tsp vanilla
  • 1 and 1/2 cup + 2 tbsp flour
  • 2 tbsp corn starch
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 lemon juice
  • 1 cup raspberries
  • For the top:
  • 3 tbsp granulated sugar

Instructions
 

  • Start by preheating the oven to 220℃, line a muffins/cupcake tray with paper cases or just use square sheets of baking paper and push them into the cavity of the tray. We need the cases to be larger in size to ensure it holds the batter while baking.
  • In a large bowl add the sugar and lemon zest. Rub together until the sugar smells like lemons, around 1-2 minutes.
  • Add the eggs, milk, melted butter, vanilla and whisk until combined.
  • Add the flour, baking powder, baking soda, salt, castor sugar, raspberries, lemon juice and using a rubber spatula stir together until combined. Do not over mix.
  • Scoop 1/2 cup worth of batter into the lined muffin tray, alternating each mould, this helps them rise while baking. If you don’t have a large enough tray, bake the batter in batches.
  • Sprinkle the top with granulated sugar. Bake for 5 minutes at 220℃, turn the oven down to 180℃ and bake for 20 mins until a tooth pick inserted into the center comes out clean.
  • Remove from the tray and let them cool on a wire rack.

Notes

  • Do not over mix the batter, we need it to be lumpy. Just make sure there are no dry pockets of flour in the mixture.
  • You could add pistachios and white chocolate into this batter (I love the addition).
  • This recipe makes 6 large muffins but you can squeeze out 10 smaller muffins from this batter however the baking time will reduce in this case.