Lemon, Raspberry & Elderflower Muffins | The Perfect Summer Bake

Celebrate World Baking Day by cooking up these delicious Lemon, Raspberry & Elderflower Muffins!

Light, zesty and bursting with fresh fruit – this recipe is the perfect taste of British summer.
Serve with a cup of Earl Grey tea in the garden for peak summer bliss.

Prep Time:

15 minutes

Cook Time:

20–25 minutes

Servings:

12 muffins


Dexam Essentials:

Dexam Non-Stick 12 Cup Muffin Pan

Stainless Steel Mixing Bowl

Mechanical Weigh Scales

Ingredients

• 250g plain flour

• 2 tsp baking powder

• ½ tsp bicarbonate of soda

• ¼ tsp salt

• 100g golden caster sugar

• Zest of 1 lemon

• 2 large eggs

• 150ml natural yoghurt

• 100ml sunflower oil (or light olive oil)

• 2 tbsp elderflower cordial

• 1 tsp vanilla extract

• 150g fresh raspberries 

Method:

1. Preheat the oven to 180°C (160°C fan) / 350°F / Gas 4. Lightly grease or line your Dexam muffin tin with paper cases.
   
   
2. Mix the dry ingredients in a large bowl: flour, baking powder, bicarb, salt, sugar, and lemon zest.
   
   
3. In a separate bowl, whisk the eggs, yoghurt, oil, elderflower cordial and vanilla until well combined.
   
   
4. Gently fold the wet mixture into the dry ingredients using a spatula or large spoon – do not overmix. A few lumps are okay!
   
   
5. Fold in the raspberries carefully, trying not to crush them too much.
   
   
6. Spoon the mixture evenly into the muffin cases, filling each about ¾ full.
   
   
7. Bake for 20–25 minutes, or until golden and a skewer inserted into the centre comes out clean.
   
   
8. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.