Description
These Easy Raspberry Lemon Muffins are the perfect combination of sweet and tangy, with juicy raspberries and a hint of zesty lemon. Light, fluffy, and bursting with flavor, they make for the ideal breakfast treat or snack!
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup whole milk
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp lemon zest (from 1 lemon)
- 1 tbsp fresh lemon juice
- 1 1/4 cups fresh raspberries (or frozen, thawed)
- Optional: 1 tbsp sugar for sprinkling on top
Instructions
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with butter or cooking spray. - Prepare the Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. - Prepare the Wet Ingredients:
In a separate bowl, whisk together the milk, melted butter, egg, vanilla extract, lemon zest, and lemon juice until smooth and well combined. - Combine Wet and Dry Ingredients:
Pour the wet ingredients into the dry ingredients and stir gently with a spatula or spoon until just combined. Be careful not to overmix; the batter should be slightly lumpy. - Fold in the Raspberries:
Gently fold in the raspberries, being careful not to crush them. If using frozen raspberries, toss them in a small amount of flour before adding them to the batter to help prevent them from bleeding too much into the batter. - Fill the Muffin Tin:
Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full. If desired, sprinkle a little sugar on top of each muffin before baking for a slight crunch. - Bake the Muffins:
Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean (with a few crumbs attached). If the tops are golden and firm to the touch, they are done. - Cool and Serve:
Let the muffins cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely. Enjoy your delicious, fruity muffins!
Notes
- If you’re using frozen raspberries, do not thaw them before folding them into the batter to prevent the color from bleeding.
- You can add a drizzle of lemon glaze on top for extra sweetness and flavor.
- For a dairy-free option, substitute the milk with almond milk and the butter with coconut oil or margarine.
- Prep Time: 10 minutes
- Cook Time: 18-22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 16g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg