Sometimes you just really enjoy baking, but you can't eat everything you take out of the oven yourself. So I can make others happy with it, who (hopefully) will enjoy it. In any case, it's better for your figure than munching on everything yourself... And I must admit that I'm unfortunately prone to doing that.
This time, I really wanted to try out my newly purchased muffin cases. And the beneficiaries of my raspberry and lemon muffins with crunchy crumble topping and lemon icing are my lovely colleagues at the office.
The best thing about muffins: the muffin liners 🙂
Yes, I really think so. Muffins aren't just adorable and delicious because they're small and handy. And the perfect size for a piece of cake. But also because you can get such brilliant muffin cases or muffin wrappers for them. You've probably already seen my brightly coloured cases in my eggnog cupcakes. And I think these muffin wrappers are even cooler. They're kind of American coffeehouse style. You can easily get them on Amazon under the name cupcake liners or in specialist shops for baking accessories.
To be honest, yes, the raspberry and lemon muffins taste just as good when baked in standard white muffin cases from the supermarket. But these fantastic wrappers make them something really special. Enjoy your shopping and baking! 😍
Raspberries and lemon – a sweet spring treat
I love raspberries. I have raspberries in my freezer all year round. Whether in porridge, Bircher muesli, salad or dessert, I can't do without raspberries. That's why I really wanted to make raspberry and lemon muffins. Anyone who follows my recipes regularly will see that there is practically no recipe that doesn't contain lemon in some form. Lemons are my most used kitchen ingredient (but that's also because I drink a glass of warm water with freshly squeezed lemon juice first thing every morning...).
The practical thing is that you can use the berries straight from the freezer. This is even more advisable than using fresh berries from the fridge, because they quickly become mushy when stirred into the dough. Of course, you can also simply freeze seasonal fresh berries and then stir them in... 😉
These raspberry and lemon muffins also work really well as blueberry and lemon muffins or strawberry and lemon muffins. You don't need to freeze the blueberries or strawberries, as they are firm enough.
Dear colleagues, the comment section is for you!
If you enjoyed it, please feel free to leave a comment. I'd love to hear from you! ❤
Raspberry and lemon muffins with crumble topping
Ingredients
Equipment
Method
- Preheat the oven to 180°C top/bottom heat. Line the muffin tray with muffin liners.
- For the muffin batter, cream the butter with the icing sugar and vanilla paste, add the grated lemon zest and beat with the eggs until fluffy.
- Mix the flour with the baking powder and stir in the lemon juice. If the dough becomes too dry/thick, add milk to thin it out. However, the dough should still be firm.
- Fold in the frozen raspberries with a dough scraper.
- Divide the batter between the muffin liners.
- For the crumble topping, rub the flour, cold butter in small pieces, sugar and cinnamon together between your hands. Divide between the muffin liners.
- Bake the muffins in the oven on the middle shelf for approx. 20 minutes.Then leave to cool.
- When the muffins are cool, mix the icing sugar with as little lemon juice as possible to make the glaze. The glaze should be runny but as thick as possible.Drizzle the glaze over the muffins with a spoon.
