Nut-Free Raspberry Muffins
Soft, fluffy, and bursting with bright berry flavor, these Nut-Free Raspberry Muffins are the perfect treat for all occasions. Made with simple, wholesome ingredients like fresh raspberries, zesty lemon, and creamy whole milk, these muffins offer a fruity twist that feels both indulgent and refreshing. The recipe is completely nut-free, making it an excellent choice for those with allergies or dietary restrictions. Ready in just 15 minutes of prep and 20 minutes of baking time, these muffins are ideal for breakfast, brunch, or a quick grab-and-go snack. Whether served warm with a dollop of butter or enjoyed at room temperature, these muffins promise a sweet and tangy flavor combo that will have everyone coming back for seconds.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3/4 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 2 large Eggs
- 1 cup Whole milk
- 0.5 cup Unsalted butter
- 1 teaspoon Vanilla extract
- 1 cup Fresh raspberries
- 1 teaspoon Lemon zest
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it lightly with cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
In a separate bowl, melt the unsalted butter and allow it to cool slightly. Then add the eggs, whole milk, and vanilla extract to the butter and whisk until fully combined.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir everything together gently until just combined. Be careful not to over-mix; the batter should be slightly lumpy.
Gently fold in the fresh raspberries and lemon zest until evenly distributed throughout the batter.
Use a spoon or an ice cream scoop to divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-20 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Store any leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.5 g | 88% | |
| Saturated Fat | 36.0 g | 180% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 525 mg | 175% | |
| Sodium | 2326 mg | 101% | |
| Total Carbohydrate | 365.3 g | 133% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 168.6 g | ||
| Protein | 47.3 g | 95% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 437 mg | 34% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 975 mg | 21% | |
*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.
