Description
These Easy Raspberry Lemon Muffins are a delightful combination of tangy lemon and sweet raspberries, perfect for breakfast or a snack. Light and fluffy with a moist crumb, they are quick to prepare and bake, delivering a fresh homemade treat bursting with flavor in every bite.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup whole milk
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp lemon zest (from 1 lemon)
- 1 tbsp fresh lemon juice
Add-ins
- 1 1/4 cups fresh raspberries (or frozen, thawed)
Optional Topping
- 1 tbsp sugar for sprinkling on top
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined. This ensures even distribution of the leavening agents.
- Combine Wet Ingredients: In a separate bowl, whisk the whole milk, melted unsalted butter, large egg, vanilla extract, lemon zest, and fresh lemon juice thoroughly until smooth and combined.
- Incorporate Wet into Dry: Pour the wet mixture into the dry ingredients and stir gently with a spatula or wooden spoon. Mix just until combined; over-mixing can lead to tough muffins.
- Fold in Raspberries: Carefully fold in the fresh or thawed raspberries, being gentle to avoid crushing them and turning the batter pink.
- Fill Muffin Cups: Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full to allow room for rising. Optionally, sprinkle the tops with 1 tbsp sugar for a slightly crunchy sweet topping.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for 18-20 minutes. Muffins are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- Cool and Serve: Remove muffins from the oven and let them cool in the tin for 5 minutes. Then transfer to a wire rack to cool completely or serve warm for a delightful treat.
Notes
- Use fresh or thawed frozen raspberries to avoid excess moisture in the batter.
- If you prefer a stronger lemon flavor, increase the lemon zest to 2 tablespoons.
- For dairy-free version, substitute whole milk with almond or oat milk and butter with coconut oil.
- Make sure not to overmix the batter to keep muffins light and fluffy.
- Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
