Raspberry and Lemon Muffins! Light and crumbly, lemon, spring muffins; dotted with sweet raspberries and finished with a tart lemon buttercream and a sprinkle of lemon zest. This has to be the ultimate spring-time sharing dessert.
Piping bag and star-shaped metal nozzle as pictured abovefor swirling on the buttercream
For the Raspberry and lemon muffins
For both the muffins and the buttercream bring your butter to room temperature and make sure it is nice and soft before you begin.
Preheat the oven to 150 degrees C, Fan.
Cube the butter for the muffins and add to the bowl of the stand mixer (or a large bowl if using an electric whisk). Next add the caster sugar and use the beater blade attachment, or electric whisk, to cream together the sugar and butter. This usually takes around 10 minutes on the highest setting of the mixer. After 10 minutes the mixture should be light and fluffy.
Next whisk the three eggs together and whilst the mixer is still on high gradually add the eggs into the mix. Adding the eggs can cause the mixture to split, so add the eggs as slowly as you can and talk your time; particularly towards the end. If the mix looks like its split, add a spoonful of the flour to help bring it back together.
Once all the egg is incorporated, removed the bowl from the mixer stand and add the sifted self raising flour and lemon zest. Use a spatula to gently fold in the flour and zest. Mixing too quick will remove the air from the mixture and reduce the rise during baking. So again - is good to take your time.
Place muffin cases in the muffin tray and spoon the mixture into each case. Leave plenty of space for the muffins to rise by only half filling each case.
Next wash and halve the raspberries and carefully push 4 or 5 raspberry halves into the mixture of each muffin. Adding the raspberries this way helps to keep them intact and prevents the raspberry juice from running into the cake mix and turning it pink.
Place the muffins into the centre of the oven and bake for 30 minutes or until the tops have turned golden brown all over.
Remove from the oven and set on a wire rack to cool.
For the lemon buttercream
Whilst the muffins are cooling, the buttercream can be prepared. Clean out your mixer bowl and set back on the stand. Cube the butter and add to the mixer along with the icing sugar.
Use the beater attachment again and start the mixer on a low setting. This gives the icing sugar chance to mix in without covering you in icing dust (I've used the high setting straight off on more than one occasion!).
Once the icing and butter have started to combine, turn the mixer to high and leave for 10 minutes. After 10 minutes the mixture should be light and creamy. Add the lemon juice and mix again for 2 more minutes. Taste and add more lemon juice if desired.
Once your happy with your buttercream, cut the end off a piping bag - large enough to hold your star-shaped nozzle in place. Put the nozzle in the end of the bag then transfer in the buttercream and twist the end (I then use a clothes peg to secure).
The final touches
Check your muffins are fully cooled before adding the buttercream. If they are still warm the buttercream will melt and run.
If cool enough, carefully swirl the buttercream on the top of each muffin, then finish off with extra lemon zest scattered on the top. Serve with any leftover raspberries.
Serving: 82g | Calories: 275kcal | Fat: 16g
Raspberry and Lemon Muffins https://properfoodie.com/raspberry-and-lemon-muffins/