Raspberry Muffins
Bursting with juicy raspberries and a touch of bright lemon zest, these Raspberry Muffins are your next sweet breakfast obsession or perfect afternoon treat. With a soft, fluffy interior and a delightful crunch from the sugar topping, these homemade muffins strike the perfect balance between tart and sweet. They’re easy to make, requiring just 15 minutes of prep time and featuring simple pantry ingredients like all-purpose flour, butter, and milk. Fresh raspberries take center stage, while vanilla extract and lemon zest elevate the flavor profile to a bakery-quality delight. Whether served warm straight out of the oven or stored for snacking later, these crowd-pleasers are an irresistible option for brunches, lunchboxes, or indulgent snacks. And if you're searching for recipes using fresh fruit or a classic muffin recipe with a twist, these Raspberry Muffins offer a delicious way to brighten up your day.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2.5 teaspoons baking powder
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, melted
- 0.75 cup whole milk
- 1 teaspoon vanilla extract
- 2 large eggs
- 1.5 cups fresh raspberries
- 1 teaspoon lemon zest
- 2 tablespoons granulated sugar for topping
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups with butter or cooking spray.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In another bowl, whisk together the melted butter, milk, vanilla extract, and eggs until smooth.
Pour the wet ingredients into the dry ingredients and stir gently just until combined. Do not overmix; the batter will be lumpy.
Carefully fold in the raspberries and lemon zest, ensuring the raspberries are evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Sprinkle the tops with the additional granulated sugar.
Bake in the preheated oven for about 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or store in an airtight container at room temperature for up to three days.
Nutrition Facts
Calories |
2959 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.4 g | 148% | |
| Saturated Fat | 67.5 g | 338% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 1936 mg | 84% | |
| Total Carbohydrate | 447.4 g | 163% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 243.3 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 391 mg | 30% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 989 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.
