Raisins and lemon muffins, so delicious!
This is a soft and tender muffin loaded with raisins and flavored with lemon zest. Raisins can be replaced by the berries or nuts you like best.
Muffins are so easy to make, one bowl of dry ingredients, one bowl of wet ingredients, mix and it’s almost ready!
You can treat yourself and your dearest with this delicious small cake in about 35 minutes tops and the combinations are endless.
2 cups (260 grams) all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cups (135 grams) granulated white sugar
Zest of 1 lemon
1 cup (240 ml) raisins
2 large eggs
2/3 cup (160 ml) buttermilk
1/2 cup (113 grams) unsalted butter, melted and cooled
1 12 muffin pan – 12 muffin cups
Preheat oven to 375°F - 190°C and line muffin pan with muffin cups
Rub lemon zest into the sugar
In a large bowl, sift together the flour, salt, baking powder, and sugar with lemon zest
Stir in the raisins and mix well so that they are well coated with flour
In another bowl, whisk together the eggs, buttermilk and melted butter
With a rubber spatula, fold the wet ingredients into the dry ingredients until they are moistened, do NOT overmix
Fill the muffin cups with the batter, about 2/3 full
Into the oven, bake for about 20 minutes, or until a toothpick inserted in the center of muffins comes out clean
Let cool for about 5 minutes before removing from pan
Let cool on a rack for about 1 hour before serving
Really, the only important thing to know about making muffins: once you have added your dry ingredients to the wet, mix them delicately with a spatula, just until well incorporated. The secret to soft muffins is to not overmix.
Once you have found a recipe you are comfortable with, just use your imagination to bake endless combinations of delicious muffins.
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