Description
Delight your taste buds with these scrumptious Lemon Raspberry Muffins! Bursting with the vibrant flavors of fresh raspberries and zesty lemon, these muffins are perfect for breakfast, snacks, or light desserts. They are incredibly easy to make, requiring just under 40 minutes from start to finish.
Ingredients
Scale
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup milk
- 1 1/2 cups fresh or frozen raspberries
- Zest of 2 lemons
- 2 tablespoons lemon juice
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
- Beat in each egg one at a time, then stir in vanilla extract and lemon juice.
- In another bowl, whisk together flour, salt, lemon zest, and baking powder.
- Gradually add the dry mixture to the wet ingredients alternately with milk; mix until just combined.
- Gently fold in raspberries using a rubber spatula.
- Fill muffin cups about two-thirds full with batter and sprinkle coarse sugar on top.
- Bake for 18-22 minutes or until golden brown; check doneness with a toothpick.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg