Description
Fluffy lemon muffins loaded with juicy raspberries. It’s an easy, bakery-style treat perfect for breakfast, brunch, or snacking.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- Zest of 2 lemons
- 2 large eggs (room temp)
- ¾ cup whole milk
- ¼ cup neutral oil (like vegetable or canola)
- ¼ cup butter (melted)
- ¼ cup freshly squeezed lemon juice
- 1 ½ teaspoons vanilla extract
- 1 ½ cups raspberries (fresh or frozen)
- 1 tablespoon all-purpose flour (for tossing raspberries)
- Coarse sugar or turbinado sugar for sprinkling
Instructions
- Preheat oven to 425°F. Line a 12-cup muffin tin with paper liners or spray well with baking spray.
- In a large bowl, rub the lemon zest into the granulated sugar with your fingers until it smells lemony and turns slightly pale yellow.
- To the same bowl, add flour, baking powder, baking soda, and salt. Whisk to combine.
- In another bowl, whisk together the eggs, butter, milk, oil, lemon juice, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Use a spatula or wooden spoon to gently mix until just combined.
- Toss raspberries in 1 tablespoon of flour, then gently fold them into the batter. Allow the batter to rest for 10-20 minutes.
- Divide batter evenly among the 12 muffin cups, filling them to the top. Sprinkle with coarse sugar if desired.
- Bake at 425°F for 5 minutes, then reduce heat to 350°F and bake for another 13–16 minutes.
- Let muffins cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Notes
- Use fresh or frozen raspberries.
- For best results, let the batter rest before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Bakery
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 233
- Sugar: 10 g
- Sodium: 200 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 30 mg