Lemon Raspberry Muffins (Printable version)
Soft, 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 (or frozen, unthawed)
13 - 1 tablespoon all-purpose flour (for tossing raspberries)
# How to Prepare:
01 - Preheat the 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 the flour, sugar, baking powder, baking soda, and salt until thoroughly combined.
03 - In a separate medium bowl, whisk the eggs, vegetable oil, yogurt (or sour cream), lemon zest, lemon juice, and vanilla extract until smooth and well blended.
04 - Pour the wet ingredients into the dry ingredients. Using a spatula, gently fold together until just combined. Be careful not to overmix as this will result in tough muffins.
05 - Place the raspberries in a small bowl and toss with 1 tablespoon of flour. This coating prevents the berries from sinking to the bottom during baking.
06 - Gently fold the flour-coated raspberries into the batter, taking care not to crush them.
07 - Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
08 - Bake for 18-22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
09 - Allow the muffins to cool in the pan for 5 minutes. Transfer to a wire rack and let cool completely before serving.
# Expert advice:
01 -
- The combination of tart lemon and sweet raspberries wakes up your tastebuds in the most wonderful way
- These muffins stay incredibly moist for days, making them perfect for busy weekday breakfasts
02 -
- Overmixing the batter will make your muffins tough and dense, so stop as soon as the flour disappears
- Frozen raspberries work perfectly but do not thaw them first or they will turn your batter purple
03 -
- Room temperature ingredients blend more easily and create a more tender crumb
- Use a microplane for the lemon zest to avoid the bitter white pith