Lemon and Raspberry Muffins

Lemon and Raspberry, 2 flavours that couldn’t be any summerier.

These Muffins are perfect for a summer breakfast, or brunch. You could add some fruit to accompany them if you feel the need to be healthier – but you know, that’s not essential!

Muffins are one of the easiest bakes. They are a throw it all together type of bake. They don’t need a mixer. Just a couple of bowls and a wooden spoon is enough. However, saying that you can make muffins better by using the right technique.

The key to a good muffin is undermixing them. You literally want to still see a few lumps in your mixture as you spoon it into the cases. That way your muffins will be light and fluffy, not tough and chewy. The easiest way to do this is by preparing all your dry ingredients in one bowl. Then preparing all your wet ingredients in another. Pour the wet into the dry and give it a rough stir.

I like to fill my muffin cases to nearly the top. As they don’t have as much baking powder in, the don’t rise as much. But you do want a nice, full muffin case – so fill them up.

These are baked slightly hotter than I would bake most cakes. That’s because you want a good burst of heat to get them to rise quickly with a classic crusty dome on top, whilst staying moist inside. You don’t want a flat top muffin, so you don’t need to adopt the low and slow method of baking.

Ingredient and Technique Notes after the recipe

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Coming soon on Recipes from The Cake Shed (upgraded)

Lemon Shortbread Sponge, Raspberry & White Chocolate Brownie, Luxury Rice Crispy Slice

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Lemon and Raspberry Muffins

Makes 10 Muffins