These Lemon Raspberry Muffins are light, fluffy, and bursting with fresh, tangy flavors. They are perfect for breakfast or as a sweet snack.
Ingredients
- 1 and 3/4 cups all-purpose flour sifted
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup fresh raspberries
- 1/3 cup unsalted butter melted and cooled
- 2 units large eggs room temperature
- 1/3 cup milk
- 1 tablespoon lemon zest freshly grated
- 1/4 cup lemon juice freshly squeezed
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Gently fold in the raspberries so they are coated with the flour mixture.
- In a separate bowl, whisk together the melted butter, eggs, milk, lemon zest, and lemon juice until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Divide the batter evenly among the muffin cups, filling them about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 28gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 45mgSodium: 170mgPotassium: 60mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 6mgCalcium: 45mgIron: 1mg