mga ito Lemon Raspberry Muffins are super-simple egg-free, dairy-free, and refined sugar-free muffins that you can make in just 30 minutes.
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Lemon Raspberry Muffins
mga ito Lemon Raspberry Muffins are super-simple egg-free, dairy-free, and refined sugar-free muffins that you can make in just 30 minutes.
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Servings: 12 muffins
Mga Calorie: 225.6 kcal
Ingredients
- 2 tasa Harinang Kusang Tumataas - (tala 1)
- ½ tasa Banayad na Lasa ng Langis ng Oliba - (tala 2)
- ½ tasa Yogurt na Walang Dairy - (tala 3)
- 3 tablespoons Lemon juice - about a large lemon
- 5 tablespoons Almond Milk
- 1 tasa Hindi Pinong Cane Sugar - (tala 4)
- 1 kutsara Lemon Zest - from the previous lemon to make lemon juice
- 1 ½ kutsarita Vanilla Extract
- 1 tasa Mga Raspberry - (tala 5)
Opsyonal
- ½ kutsarita Asin
- ½ kutsarita Katas ng almond
tagubilin
- Painitin ang oven sa 350°F (180°C). Lagyan ng muffin paper cases ang isang 12-hole muffin pan. Lagyan ng kaunting oil spray ang mga paper cases. Itabi.
- 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
- Hatiin nang pantay ang batter sa 12 butas ng muffin.
- I-bake ang mga muffin sa gitnang rack ng iyong oven sa loob ng 22-25 minuto sa 350°F (180°C) hanggang sa ang toothpick na itinusok sa gitna ay lumabas na malinis at ginintuang kayumanggi sa labas.
- Hayaang lumamig nang lubusan ang mga muffin sa isang cooling rack.
Opsyonal na 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.
Mga Tala
Tandaan 1: 1 cup of self-rising flour is equivalent to 1 cup of all-purpose flour + 2 teaspoons of baking powder. For a gluten-free option, use my converter na walang gluten, pero huwag kalimutan ang baking powder. Hindi gagana ang recipe sa harina ng almendras o harina ng oat.
Tandaan 2: Any low-flavor oil can be used.
Tandaan 3: Any yogurt can be used; we bake with dairy-free coconut yogurt.
Tandaan 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.
Tandaan 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.
Imbakan: 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.
Pagkain
Paglilingkod: 1keik | Mga Calorie: 225.6kcal | Carbohydrates: 34.3g | Protina: 2.9g | Taba: 9.7g | Saturated fat: 1.3g | Polyunsaturated Fat: 1.2g | Monounsaturated na taba: 6.6g | Sosa: 107.1mg | Potassium: 47.2mg | Hibla: 1.3g | Asukal: 17.9g | Vitamin A: 4.2IU | Bitamina C: 6mg | Bitamina D: 0.1Pg | Calcium: 26.7mg | Iron: 0.3mg | magnesiyo: 7.8mg | Posporus: 23.5mg | Zinc: 0.2mg
Ingredients at Substitutions
Ibinibigay sa iyo ng talatang ito ang lahat ng aking mga tip sa pagpili ng mga tamang sangkap. Para sa buong recipe na may kasamang mga sukat, mag-scroll papunta sa recipe card sa ibaba ng post!Pumunta sa Buong Resipi
You only need a few ingredients to make this recipe, here’s how to pick and swap them.
- Harinang Kusang Tumataas – 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 converter na walang gluten, pero huwag kalimutan ang baking powder.
- Banayad na Langis ng Oliba – It adds moisture and richness to the muffins. A neutral-flavored oil works well.
- Yogurt na Walang Dairy – This adds moisture and tenderness. Any yogurt works, including coconut yogurt.
- Lemon juice – This brings a bright, tangy lemon flavor.
- Almond Milk – This provides the liquid base for the batter.
- Hindi Pinong Cane Sugar – This sweetens the muffins. Coconut sugar, demerara sugar, regular sugar, or brown sugar also work.
- Lemon Zest – Pinapahusay nito ang lasa ng lemon gamit ang mga mabangong langis nito.
- Vanilla Extract – This adds a warm, sweet note.
- Mga Raspberry – 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.
I-bake ang mga muffin sa gitnang rack ng iyong oven sa loob ng 22-25 minuto sa 350 °F (180 °C).
Mga Tip sa Pagbe-bake ni Carine
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.
- Katas ng almond – 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 🙂
Talagang!
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
Salamat!
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 dito. Enjoy!
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.