• Cooking Time: 25
  • Servings: 12
  • Preparation Time:


I came across this recipe several months ago and just got around to giving it a try. What a wonderfully easy muffin recipe with incredible flavor!


  • 1/4 cup butter
  • 1 1/3 cups a.p. flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Juice and zest from 1 lemon
  • About 1/2 cup of milk
  • 1 large egg
  • 1 teaspoon vanilla (my addition to the recipe...can't seem to not bake without vanilla)
  • 5 oz fresh raspberries (I ended up using a 12 oz bag of frozen raspberries, defrosted & drained)
  • Glaze (optional)
  • 1/4 cup cran-raspberry juice
  • 1/3 cup powdered sugar
  • 4 oz melted white chocolate for garnish (optional but way good)


  • Preheat oven to 400'F. Melt the butter and set it aside to cool.
  • Stir together the dry ingredients: flour, sugar, baking powder, baking soda and salt. Add the lemon zest and mix in.
  • Pour the lemon juice into a measuring cup. Add enough milk to the measuring cup, with the lemon juice in it, to equal just under 1 cup.
  • Beat in the egg, melted butter and vanilla.
  • Pour the wet mixture into the dry ingredients and stir only until the batter is just combined.
  • Fold in the raspberries
  • Fill 12 paper baking cup lined muffin pans with the batter and bake for about 25 minutes.
  • Allow to cool for at least 5 minutes before removing the muffins from the pan as the muffins are really moist and almost fragile. Set them on a rack to cool for another 10 - 15 minutes
  • Combine the cran-raspberry juice and the powdered sugar until sugar is dissolved. Spread 1 teaspoon of the glaze over each muffin.
  • Drizzle the white chocolate over each muffin

Categories: Fruit Bread  Muffin 

Author Credit: Deb at Kahakai Kitchen

Website Credit: http://kahakaikitchen.blogspot.com/2009/09/nigella-lawsons-lemon-raspberry-muffins.html

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