Raspberry Lemon Muffins
Bursting with the vibrant flavors of tart raspberries and zesty lemon, these Raspberry Lemon Muffins are a delightful treat perfect for breakfast, brunch, or an anytime snack. With a soft, buttery texture and a whisper of vanilla, these golden-baked muffins feature fresh raspberries folded into a light, lemon-kissed batter, creating a marriage of sweet and tangy in every bite. Ready in just 35 minutes, including prep and bake time, these muffins are easy to whip up for any occasion. For an extra touch of elegance, dust the tops with powdered sugar before serving. Whether you’re savoring them fresh out of the oven or packing them for later, these moist, fluffy muffins are sure to impress. Perfect for fruit muffin lovers, this recipe is a must-try!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter
- 0.75 cups Milk
- 2 units Eggs
- 1 teaspoons Vanilla extract
- 1 tablespoons Lemon zest
- 1.5 cups Fresh raspberries
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups lightly with butter or non-stick spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt to combine.
In a small saucepan or microwave-safe bowl, melt the butter and let it cool slightly. In a medium bowl, whisk together the melted butter, milk, eggs, vanilla extract, and lemon zest until well blended.
Pour the wet ingredients into the bowl of dry ingredients. Gently stir until just combined, being careful not to overmix. The batter will be slightly lumpy.
Carefully fold in the fresh raspberries, distributing them evenly throughout the batter.
Using a spoon or a cookie scoop, divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
Bake the muffins in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Optional: Dust the tops of the cooled muffins with powdered sugar before serving for a touch of sweetness and presentation.
Serve and enjoy these delightful Raspberry Lemon Muffins!
Nutrition Facts
Calories |
1342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.6 g | 80% | |
| Saturated Fat | 33.4 g | 167% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 1711 mg | 74% | |
| Total Carbohydrate | 188.4 g | 69% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 168.0 g | ||
| Protein | 21.4 g | 43% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 359 mg | 28% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 742 mg | 16% | |
*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.
