Description
Delightful and moist Lemon Raspberry Muffins bursting with fresh fruit flavors, perfect for breakfast or a sweet treat.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon lemon zest
- 1/2 cup fresh raspberries
- Powdered sugar or glaze for topping (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Cream together the softened butter and sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the milk and lemon zest.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add these dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the raspberries, being careful not to crush them.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for about 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack.
- If desired, dust with powdered sugar or drizzle with glaze before serving.
Notes
Consider using whole wheat flour for an earthy flavor or swapping in other fruits like blueberries. Avoid overmixing the batter for fluffy muffins.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg