Muffins must be one of the easiest things to make once you stick to the rules. It’s a basic method of dry ingredients whisked, then wet ingredients whisked, next add them together and here’s the key …. don’t over mix! That’s the one. 🙂
These muffins are probably a bit more for adult tastes as they are a low sugar recipe or kids who don’t like particularly sweet things (do they exist??). They’re not really sweet and the lemon adds a nice touch so if you are making them for little people, you could leave out the lemon and add some vanilla extract.
There’s no special equipment needed for these muffins. I love that!! Just my whisk and large spoon. Hurray!!
You should have most of the ingredients in already and there are a couple that can be substituted so within 45 mins, you can have these delicious muffins on the table and ready to enjoy!
You can use frozen raspberries but you should take them out of the freezer about 30 minutes before starting to make the muffins so they can get to room temperature before adding them to the batter.
The baked and cooled muffins can be frozen too. I would freeze them in 1 or 2’s in a small plastic bag which is freezer friendly to avoid freezer burn. Once you want to eat them, leave them overnight at room temperature and place in a microwave for a minute or 5 minutes in a 180C oven.
250g plain flour
40g caster sugar
1/2 tablespoon baking powder
1/4 tsp bicarbonate of soda
90ml sour cream or Greek yoghurt
1 lemon, the juice and zest – it’s approximately 50ml of juice
120ml vegetable oil
125g fresh raspberries
Preheat oven to 180C (fan oven). Place muffin cases in your tin. I used very large Muffin Cups from Mr. Price so got 6 from the recipe. If you use standard sized cases, you will get a dozen.
In a large bowl, whisk the plain flour, caster sugar, baking powder and bicarbonate of soda together.
In a medium bowl, whisk the eggs, sour cream, lemon juice, lemon zest and vegetable oil together till combined.
Slowly add the wet ingredients to the dry ingredients, whisking gently all the time. Stir until combined but don’t over mix!
Gently fold in the raspberries. I cut mine in half as they don’t tend to sink if they are in smaller pieces.
Use an ice cream scoop to divide between the cases. Don’t fill to the top. I put a few bits of raspberries on top of each muffin just to look nice 🙂
Bake for 15 minutes (the larger ones took 20 minutes). Check with a skewer to see they are baked through. Leave for 5 minutes then transfer to a wire rack to cool completely.
I made up an icing drizzle using icing sugar and lemon juice and just gave each muffin a light covering. This is totally optional.
They will keep up to 3 days in an airtight container or will freeze for up to 2 months.
Enjoy and bake with love