Raisins and Lemon Muffins

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Raisins and lemon muffins recipe, soft and tender muffins loaded with raisins and flavored with lemon zest. Raisins can be replaced by the berries or nuts you like best,fluffy and delicious!

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.

  • 12 muffins
  • Easy
  • 0 h 40

Recipe :

Ingredients:

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 (outer skin)

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

Make the batter:

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

Bake the muffins:

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

Note:

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.

Enjoy!

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