Lemon Raspberry Muffins
Delightful lemon raspberry muffins that are soft, citrusy, and perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1/2 cup unsalted butter, melted and cooled
- 1 large egg, room temperature
- 2 tablespoons lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1.5 cups fresh raspberries
Instructions
- Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In another bowl, mix the milk, melted butter, egg, lemon zest, lemon juice, and vanilla extract until well blended.
- Create a well in the center of your dry ingredients and pour in the wet mixture.
- Gently fold the ingredients together with a spatula until just combined, ensuring no large pockets of flour remain.
- Carefully fold in the fresh raspberries, being gentle to avoid crushing them.
- Spoon the batter evenly into the muffin cups, filling each about 3/4 full.
- Bake for 18 to 22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For best results, avoid overmixing and use fresh ingredients.
Find it online: https://www.zaynkitchen.com/lemon-raspberry-muffin-recipe/