These Fluffy Soft Lemon Muffins are a delightful treat that combines the zesty brightness of lemon with the sweet tartness of raspberry jam. Each muffin boasts a soft, moist crumb, a surprise raspberry jam center, and a luscious lemon-flavored whipped cream frosting. Perfect for brunches, afternoon teas, or as a sweet indulgence any time of the day.
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What Are Fluffy Soft Lemon Muffins?
These Fluffy Soft Lemon Muffins are a harmonious blend of tangy lemon and sweet raspberry. The vanilla-flavored cupcake base is light and airy, providing the perfect canvas for the vibrant raspberry jam center. Topped with a lemon-infused whipped cream frosting, these muffins are both refreshing and indulgent.
Why You’ll Love Them
- Bursting with Flavor: The combination of lemon zest, lemon juice, and raspberry jam creates a symphony of flavors in every bite.
- Moist and Tender: The melted butter and precise baking ensure a soft, moist crumb.
- Visually Appealing: The contrast between the golden muffin, red raspberry center, and creamy frosting makes them a feast for the eyes.
Taste and Texture
Imagine biting into a soft, moist muffin that releases a burst of sweet-tart raspberry jam, followed by the light and creamy lemon whipped topping. It’s a delightful balance of flavors and textures that dance on your palate.
Health/Nutritional Benefits
While these Fluffy Soft Lemon Muffins are a treat, using fresh raspberries provides antioxidants and vitamin C. Lemon juice and zest add a dose of vitamin C and a refreshing flavor without extra calories.
Ingredients
Raspberry Filling:
- 5 tablespoons (75 ml) water
- 1 tablespoon cornstarch
- 1½ cups raspberries (fresh or frozen)
- ⅓ cup (70 g) white sugar
Lemon Cupcakes:
- 1⅔ cups (210 g) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 2 eggs, at room temperature
- 1 cup (200 g) white sugar
- ½ cup (115 g) unsalted butter, melted
- 2 teaspoons pure vanilla extract
- 1 tablespoon lemon zest
- Juice of 1 lemon (approximately 55 ml)
Lemon Whipped Cream Frosting:
- 1 cup (240 ml) heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
Tools Needed
- Mixing bowls
- Whisk
- Saucepan
- Muffin tin
- Cupcake liners
- Electric mixer or stand mixer
- Piping bag (optional)
Suggested Substitutions and Additions
- Raspberries: Can be substituted with strawberries or blueberries for a different flavor profile.
- Lemon Juice: Bottled lemon juice can be used in a pinch, but fresh is recommended for optimal flavor.
- Whipped Cream Frosting: For a richer topping, consider using cream cheese frosting with a hint of lemon zest.
How to Make Fluffy Soft Lemon Muffins
Step 1: Prepare the Raspberry Filling
- In a small saucepan, combine water and cornstarch, stirring until smooth.
- Add raspberries and sugar to the saucepan.
- Cook over medium heat, stirring constantly, until the mixture thickens and the raspberries break down.
- Remove from heat and let it cool completely.
Step 2: Make the Lemon Cupcake Batter
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat the eggs and sugar until light and fluffy.
- Add melted butter, vanilla extract, lemon zest, and lemon juice to the egg mixture, mixing well.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Step 3: Assemble and Bake
- Fill each cupcake liner halfway with the batter.
- Add a teaspoon of the cooled raspberry filling to the center of each.
- Top with more batter until the liners are about ¾ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the cake (not the jam) comes out clean.
- Allow the muffins to cool completely on a wire rack.
Step 4: Prepare the Lemon Whipped Cream Frosting
- In a chilled mixing bowl, beat the heavy whipping cream until soft peaks form.
- Add powdered sugar, lemon zest, and lemon juice.
- Continue beating until stiff peaks form.
- Transfer the frosting to a piping bag and frost the cooled muffins as desired.
What to Serve with Fluffy Soft Lemon Muffins
These Fluffy Soft Lemon Muffins pair wonderfully with:
- Hot Beverages: A cup of Earl Grey tea or freshly brewed coffee complements the citrus notes.
- Cold Drinks: Lemonade or iced tea enhances the refreshing flavors.
- Fresh Fruit: A side of mixed berries or a fruit salad adds a delightful touch.
Tips for Making It Perfect for Fluffy Soft Lemon Muffins
- Room Temperature Ingredients: Ensure eggs and butter are at room temperature for a smoother batter.
- Do Not Overmix: Overmixing can lead to dense muffins. Mix until ingredients are just combined.
- Cool Completely: Allow muffins to cool completely before frosting to prevent the whipped cream from melting.
Storage Instructions (Fluffy Soft Lemon Muffins)
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze unfrosted muffins for up to 3 months. Thaw overnight in the refrigerator and frost before serving.
General Information
These Fluffy Soft Lemon Muffins are a delightful fusion of classic flavors, reminiscent of traditional American desserts. The combination of lemon and raspberry is a timeless pairing that brings a burst of freshness to any occasion.
Frequently Asked Questions
Q: Can I use bottled lemon juice instead of fresh?
A: While fresh lemon juice is recommended for the best flavor, bottled lemon juice can be used in a pinch.
Q: Can I make the raspberry filling ahead of time?
A: Yes, the raspberry filling can be made up to 2 days in advance and stored in the refrigerator.
Q: Can I use frozen raspberries?
A: Absolutely! Frozen raspberries work well; just ensure they are thawed and drained before use.
Conclusion Fluffy Soft Lemon Muffins
I hope these Fluffy Soft Lemon Muffins with Raspberry Jam Filling bring a burst of sunshine to your day! Their moist crumb, zesty lemon flavor, and sweet raspberry center make them a delightful treat for any occasion.
If you’re craving more lemony delights, here are some recipes you might enjoy:
- Lemon Raspberry Muffins: These muffins are fluffy and moist, made with fresh or frozen raspberries, a hint of lemon, and topped with a simple glaze.
- Lemon Raspberry Jam Cupcakes: Sunshine-inspired cupcakes combining soft lemon cake, sweet raspberry jam, and creamy-rich raspberry buttercream.
- Lemon Raspberry Poppy Seed Muffins: A delightful combination of fluffy lemon poppy seed muffins with a dollop of raspberry jam, perfect for springtime breakfasts.
These recipes continue the delightful pairing of lemon and raspberry, offering new textures and flavors to explore. Happy baking!
Interactive Elements
We’d love to see your creations! Share your Fluffy Soft Lemon Muffins on Pinterest and tag us @poulefrecipe. Leave a comment below with your thoughts and any variations you tried!
Nutritional Information Fluffy Soft Lemon Muffins
| Nutrient | Amount per Muffin |
|---|---|
| Calories | 220 kcal |
| Total Fat | 10 g |
| Saturated Fat | 6 g |
| Cholesterol | 50 mg |
| Sodium | 150 mg |
| Total Carbohydrates | 30 g |
| Dietary Fiber | 1 g |
| Sugars | 18 g |
| Protein | 3 g |
🍋 Irresistibly Moist & Fluffy Lemon Muffins with Raspberry Jam Filling
Description
These Fluffy Soft Lemon Muffins are a delightful treat that combines the zesty brightness of lemon with the sweet tartness of raspberry jam. Each muffin boasts a soft, moist crumb, a surprise raspberry jam center, and a luscious lemon-flavored whipped cream frosting.
Ingredients
-
5 tablespoons (75 ml) water
-
1 tablespoon cornstarch
-
1½ cups raspberries (fresh or frozen)
-
⅓ cup (70 g) white sugar
-
1⅔ cups (210 g) all-purpose flour
-
½ teaspoon baking powder
-
¼ teaspoon baking soda
-
½ teaspoon salt
-
2 eggs, at room temperature
-
1 cup (200 g) white sugar
-
½ cup (115 g) unsalted butter, melted
-
2 teaspoons pure vanilla extract
-
1 tablespoon lemon zest
-
Juice of 1 lemon (approximately 55 ml)
-
1 cup (240 ml) heavy whipping cream
-
2 tablespoons powdered sugar
-
1 teaspoon lemon zest
-
1 tablespon lemon juice
Instructions
-
In a small saucepan, combine water and cornstarch, stirring until smooth. Add raspberries and sugar to the saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and the raspberries break down. Remove from heat and let it cool completely.
-
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, beat the eggs and sugar until light and fluffy. Add melted butter, vanilla extract, lemon zest, and lemon juice to the egg mixture, mixing well. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
-
Fill each cupcake liner halfway with the batter. Add a teaspoon of the cooled raspberry filling to the center of each. Top with more batter until the liners are about ¾ full. Bake for 18-20 minutes, or until a toothpick inserted into the cake (not the jam) comes out clean. Allow the muffins to cool completely on a wire rack.
-
In a chilled mixing bowl, beat the heavy whipping cream until soft peaks form. Add powdered sugar, lemon zest, and lemon juice. Continue beating until stiff peaks form. Transfer the frosting to a piping bag and frost the cooled muffins as desired.
Notes
-
Ensure all ingredients are at room temperature for best results.
-
Do not overmix the batter to maintain a light texture.
-
Allow muffins to cool completely before frosting to prevent melting.
