Description
These Lemon Raspberry Muffins are bursting with fresh flavors, making them a delightful treat for breakfast or brunch. The combination of zesty lemon and sweet raspberries creates a perfect balance of tart and fruity in every bite.
Ingredients
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- 1/2 cup unsalted butter, softened
- 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
- 1/2 cup coarse sparkling sugar
Instructions
- Preheat and Combine: Preheat oven to 375°F (190°C). Line a muffin tin with paper liners. In a large bowl, cream together softened butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract and lemon juice.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, salt, lemon zest, and baking powder.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined. Do not overmix.
- Fold in Raspberries: Gently fold in the raspberries.
- Fill Muffin Cups: Fill each muffin cup about ⅔ full with batter. Sprinkle with coarse sparkling sugar.
- Bake: Bake for 18-22 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Notes
- Raspberries: Use fresh or frozen raspberries. If using frozen, do not thaw them before adding to the batter.
- Lemon: Use fresh lemon zest and juice for the best flavor.
- Baking Time: Adjust baking time as needed depending on your oven. Start checking for doneness at 18 minutes.
- Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 250kcal
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
