Lemon Raspberry Muffins Gluten Free or Regular
Brighten your mornings with these irresistible Lemon Raspberry Muffins, a delightful treat that's fully customizable as gluten-free or regular! Packed with fresh raspberries and zesty lemon flavor, these tender muffins strike the perfect balance between tangy and sweet. Made with a versatile blend of all-purpose or gluten-free flour, yogurt for richness, and an optional tangy lemon glaze, this recipe is as adaptable as it is delicious. Ready in just 35 minutes, these muffins are perfect for breakfast, brunch, or an afternoon snack. Whether you're gluten-free, dairy-free, or sticking to traditional options, these fruity, bakery-style muffins fit the bill.
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Recipe Information
Ingredients
- 2 cups All-purpose flour (or gluten-free 1-to-1 baking flour)
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.75 cups Granulated sugar
- 0.5 cups Unsalted butter, melted (or neutral oil for dairy-free option)
- 1 tablespoons Lemon zest
- 3 tablespoons Fresh lemon juice
- 2 large Eggs
- 1 teaspoons Vanilla extract
- 0.75 cups Plain yogurt or sour cream (use dairy-free if necessary)
- 1.5 cups Fresh raspberries
- 0.5 cups Powdered sugar (for optional glaze)
- 1.5 tablespoons Fresh lemon juice (for optional glaze)
Instructions
Preheat your oven to 375°F (190°C) and prepare a 12-cup muffin tin by lining it with paper liners or lightly greasing each cup.
In a large bowl, whisk together the flour (or gluten-free flour), baking powder, baking soda, and salt. Set aside.
In a medium bowl, combine granulated sugar, melted butter (or oil), lemon zest, and lemon juice. Stir until well combined.
Add the eggs and vanilla extract to the wet ingredients, whisking until fully incorporated.
Mix in the yogurt or sour cream until smooth. The mixture may look slightly curdled—that's okay.
Gradually fold the wet ingredients into the dry ingredients using a spatula. Mix until just combined; avoid overmixing, as this can make the muffins dense.
Carefully fold in the fresh raspberries, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the 12 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.
Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Optional: While the muffins cool, prepare a simple glaze by whisking together powdered sugar and lemon juice. Drizzle over the cooled muffins for an extra touch of sweetness and tang.
Nutrition Facts
Calories |
3014 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.5 g | 149% | |
| Saturated Fat | 69.0 g | 345% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 658 mg | 219% | |
| Sodium | 2340 mg | 102% | |
| Total Carbohydrate | 452.3 g | 164% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 229.6 g | ||
| Protein | 49.3 g | 99% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 398 mg | 31% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1043 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.
