Lemon Raspberry Muffins (Printable)
Zesty muffins with fresh raspberries and lemon, ready in 35 minutes for breakfast or snacks.
# What You’ll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 3/4 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
→ Wet Ingredients
06 - 2 large eggs
07 - 1/2 cup vegetable oil
08 - 1 cup plain yogurt or sour cream
09 - Zest of 1 large lemon
10 - 1/4 cup freshly squeezed lemon juice
11 - 1 teaspoon vanilla extract
→ Add-ins
12 - 1 1/4 cups fresh raspberries
13 - 1 tablespoon all-purpose flour for coating raspberries
# How-To Steps:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly with cooking spray.
02 - In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until thoroughly blended.
03 - In a separate bowl, whisk eggs, oil, yogurt, lemon zest, lemon juice, and vanilla extract until smooth and well combined.
04 - Pour wet mixture into dry ingredients. Using a spatula, fold gently until just combined. Stop mixing as soon as flour streaks disappear to prevent tough muffins.
05 - Place fresh raspberries in a small bowl with 1 tablespoon flour. Toss gently to coat berries lightly, which helps prevent them from sinking to the bottom.
06 - Gently fold flour-coated raspberries into the batter, taking care not to crush them.
07 - Divide batter evenly among prepared muffin cups, filling each about three-quarters full.
08 - Bake at 375°F for 18 to 22 minutes. Muffins are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
09 - Let muffins rest in the pan for 5 minutes before transferring to a wire rack. Cool completely before storing.
# Expert Advice:
01 -
- The tart berries balance the sweet crumb in a way that keeps you reaching for just one more
- They come together faster than you can brew a pot of coffee
02 -
- Overmixing is the enemy of tender muffins so stop as soon as the flour disappears
- The raspberries will tint the batter slightly pink which is completely normal
03 -
- Use a microplane for the lemon zest to avoid the bitter white pith
- Gently pat raspberries dry if they seem especially juicy before tossing in flour