Lemon Raspberry Muffins
Brighten up your morning with these delightful Lemon Raspberry Muffins, a perfect blend of zesty citrus and sweet, juicy berries! Bursting with fresh raspberries and infused with tangy lemon juice and zest, these soft and fluffy muffins are a springtime favorite that’s easy to make and hard to resist. The buttermilk base ensures a tender crumb, while a hint of vanilla adds a touch of warmth. Finished with a light dusting of powdered sugar (optional), these muffins are as beautiful as they are delicious. Ready in just 35 minutes, they’re ideal for breakfast, brunch, or a quick snack. Give your taste buds a treat with this vibrant and crowd-pleasing recipe!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.75 cup buttermilk
- 0.5 cup unsalted butter, melted and cooled
- 2 pieces large eggs
- 3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1.5 cups fresh raspberries
- 2 tablespoons powdered sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
In a medium bowl, stir together the buttermilk, melted butter, eggs, lemon juice, lemon zest, and vanilla extract until smooth.
Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined. Avoid overmixing; the batter should be slightly lumpy.
Gently fold in the raspberries, being careful not to crush them, to preserve their shape and juiciness.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely.
If desired, lightly sift powdered sugar over the top of the cooled muffins for added sweetness and presentation.
Serve and enjoy your Lemon Raspberry Muffins fresh, or store them in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories |
2740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.7 g | 148% | |
| Saturated Fat | 67.6 g | 338% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 650 mg | 217% | |
| Sodium | 2464 mg | 107% | |
| Total Carbohydrate | 391.1 g | 142% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 184.4 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 389 mg | 30% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1021 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
