Description
Lemon raspberry muffins are a delightful treat that brings together the zesty brightness of lemon and the sweet juiciness of raspberries. Perfect for breakfast or as an afternoon snack, these muffins are easy to prepare and sure to brighten your day with their vibrant flavors. With a fluffy texture and colorful appearance, they make any occasion feel special. Bake a batch and enjoy the heavenly aroma wafting through your kitchen!
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 cup granulated sugar
- 1/2 tsp salt
- Zest of 1 lemon
- 1/2 cup freshly squeezed lemon juice
- 1 cup fresh or frozen raspberries
- 2 large eggs (room temperature)
- 1/2 cup whole milk (or dairy-free substitute)
- 1/2 cup melted butter
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, baking powder, sugar, salt, and lemon zest.
- In another bowl, mix melted butter, eggs, milk, and lemon juice until smooth.
- Pour wet ingredients into dry ingredients and gently fold until just combined.
- Carefully fold in raspberries without crushing them.
- Divide batter evenly among muffin cups and bake for 18-20 minutes or until golden brown.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: For added flavor, consider substituting some raspberries with blueberries. To enhance the citrus flavor, increase the lemon zest slightly. Store in an airtight container at room temperature for up to three days.