Deze Citroen-frambozenmuffins are super-simple egg-free, dairy-free, and refined sugar-free muffins that you can make in just 30 minutes.
Het complete recept vind je hieronder, maar mis ook zeker niet mijn tips verderop, zoals alternatieven voor ingrediënten, mijn kooktips en stap-voor-stap foto's!
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Citroen-frambozenmuffins
Deze Citroen-frambozenmuffins are super-simple egg-free, dairy-free, and refined sugar-free muffins that you can make in just 30 minutes.
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porties: 12 muffins
Calorieën: 225.6 kcal
Ingrediënten
- 2 cups Zelfrijzend bakmeel - (notitie 1)
- ½ cup Olijfolie met milde smaak - (notitie 2)
- ½ cup Zuivelvrije yoghurt - (notitie 3)
- 3 eetlepels Citroensap - about a large lemon
- 5 eetlepels Amandelmelk
- 1 cup Ongeraffineerde rietsuiker - (notitie 4)
- 1 eetlepel Citroenzest - from the previous lemon to make lemon juice
- 1 ½ theelepel Vanille-extract
- 1 cup Frambozen - (notitie 5)
optioneel
- ½ theelepel Zout
- ½ theelepel Amandelextract
Instructies
- Verwarm de oven voor op 180 °C. Bekleed een muffinvorm met 12 holtes met papieren muffinvormpjes. Vet de vormpjes licht in met bakspray. Zet opzij.
- In a mixing bowl squeeze the juice from the lemons, to get the amount needed. Remove any lemon seeds from the juice if some dropped in the bowl.
- In the same bowl, grate the lemon zest using the previous lemons and a hand grater. You can skip this if you don't like the tangy flavor of lemon zest.
- Whisk in olive oil, yogurt, milk, sugar, vanilla extract, and almond extract if used.
- Fold in self-rising flour, and salt if used. Using a rubber spatula stir to incorporate and form a smooth muffin batter.
- Fold in fresh raspberries and stir, pressing on the berries to break them in small pieces in the muffin batter. This distribute more raspberry falvor all other the muffin crumb and prevent big pieces of raspberries that make the crumb uncooked/wet on those spots. Stir until evenly incorporate
- Verdeel het beslag gelijkmatig over de 12 muffinvormpjes.
- Bak de muffins 22-25 minuten op het middelste rooster van de oven op 180°C (350°F), tot een tandenstoker die in het midden wordt gestoken er schoon en goudbruin uitkomt.
- Laat de muffins volledig afkoelen op een rooster.
Optional icing
- If you like, stir 1/2 cup of icing sugar with 1 tablespoon of lemon juice until thick and drizzle on top of the cooled muffins with a pinch of lemon zest.
Notes
Notes 11 kopje zelfrijzend bakmeel is gelijk aan 1 kopje bloem voor alle doeleinden + 2 theelepels bakpoeder. Voor een glutenvrije optie, gebruik mijn recept. glutenvrije converter, Maar vergeet het bakpoeder niet. Het recept werkt niet met amandelmeel of havermeel.
Notes 2: Any low-flavor oil can be used.
Notes 3: Any yogurt can be used; we bake with dairy-free coconut yogurt.
Notes 4: Any granulated sweetener can be used, like coconut sugar, demerara sugar, sugar, or brown sugar. You can decrease the sugar to 2/3 cup for a low-sugar option.
Notes 5: Fresh raspberries work best in this recipe. If using frozen, smash the raspberries into tiny pieces before stirring into the batter so they form small bits and pieces.
Opslag: Store the muffins in an airtight container in the fridge for up to 4 days. Freeze in airtight Ziploc bags for up to 1 month and thaw them at room temperature the day before.
Voedingsbegeleiding
Portie: 1muffin | Calorieën: 225.6kcal | Koolhydraten: 34.3g | Eiwit: 2.9g | Vet: 9.7g | Verzadigd vet: 1.3g | Meervoudig onverzadigd vet: 1.2g | Enkelvoudig onverzadigd vet: 6.6g | Natrium: 107.1mg | Kalium: 47.2mg | Vezels: 1.3g | Suiker: 17.9g | Vitamine A: 4.2IU | Vitamine C: 6mg | Vitamine D: 0.1pg | Calcium: 26.7mg | Ijzer: 0.3mg | Magnesium: 7.8mg | Fosfor: 23.5mg | zink: 0.2mg
Ingrediënten en vervangingen
In deze alinea vind je al mijn tips voor het kiezen van de juiste ingrediënten. Voor het volledige recept met de exacte hoeveelheden, scroll je naar de receptkaart onderaan dit bericht!Ga naar het volledige recept
You only need a few ingredients to make this recipe, here’s how to pick and swap them.
- Zelfrijzend bakmeel – This provides the structure for the muffins, incorporating leavening agents. You can make your own by combining all-purpose flour with baking powder. For a gluten-free option, use my glutenvrije converter, Maar vergeet het bakpoeder niet.
- Lichte olijfolie – It adds moisture and richness to the muffins. A neutral-flavored oil works well.
- Zuivelvrije yoghurt – This adds moisture and tenderness. Any yogurt works, including coconut yogurt.
- Citroensap – This brings a bright, tangy lemon flavor.
- Amandelmelk – This provides the liquid base for the batter.
- Ongeraffineerde rietsuiker – This sweetens the muffins. Coconut sugar, demerara sugar, regular sugar, or brown sugar also work.
- Citroenzest – Dit versterkt de citroensmaak met zijn aromatische oliën.
- Vanille-extract – This adds a warm, sweet note.
- Frambozen – These provide bursts of tart, fruity flavor. Fresh raspberries are recommended.
How to Make Lemon Raspberry Muffins
These muffins are super easy to make, here’s how in pictures.
Combine the wet ingredients and sugar in a large mixing bowl.
Stir in the dry ingredients and incorporate the diced strawberries.
Pour the batter in a muffin tin lined with muffin cups.
Bake the muffins on the center rack of your oven for 22-25 minutes at 350 °F (180 °C).
Carine's baktips
Let me share a few more tips to make the best muffins.
- Fresh Fruit Focus – Use fresh lemons and raspberries for the best taste and texture. Frozen raspberries can release too much liquid.
- Raspberry Distribution – Break fresh raspberries into small pieces as you stir them into the batter for even flavor distribution.
- White Chocolate Addition – Stir in 1/3 cup of mini white chocolate chips for a sweet twist.
- Reduced Sugar Option – Cut down the sugar to 2/3 cup for a less sweet muffin.
- Amandelextract – Add 1/2 teaspoon of almond extract for a raspberry pie-like flavor.
- Icing Variation – Drizzle a lemon juice and icing sugar glaze for extra sweetness.
Hi, can I skip the berries and still use the same ingredients ? Thank you so much for your recipes 🙂
Absoluut!
Hi, these muffins look great! – How could I make this into a loaf or and 8×8 snack cake? Thanks!
I am pretty sure you can bake this into a loaf pan, or square pan, since the height of the batter will differ, the baking time will change too. A loaf will take longer to bake probably around 45-50 minutes, or 8 inches square pan 35-40 minutes. Simply watch the recipe closely, and use a toothpick to check when it’s ready.
hi, what can I use instead of oil in this recipe? thankyou
This recipe won’t work well with oil swapped, they will come out dense and gummy if you swap for the classic unsweetened applesauce, or yogurt. I don’t recommend that.
nice yummy
Dank je!
Baking gluten free, how do you convert the self-rising flour? Do you have a chart for this, similar to your all-purpose flour conversion chart?
Yes, the gluten-free conversion chart is hier. Veel plezier!
These muffins are now my go to for when guests come over.
so fluffy and moist.
and super quick and easy to make. absolutely delicious.
Thankyou so much for sharing your recipes.
You are baking so many of my recipes, it makes me so happy. Thank you so much!
Hi this looks amazing could I use a different milk to almond as have nut allergies
Sure, any milk works.