Description
Delicious muffins bursting with the tangy flavor of lemon and the sweetness of fresh raspberries, perfect for any occasion.
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 butter and sugar until light and fluffy, about 2-3 minutes.
- Incorporate the eggs one at a time, mixing well after each.
- Add milk and lemon zest into the mixture.
- Prep the dry mix: whisk together flour, baking powder, baking soda, and salt.
- Combine the dry ingredients with the wet mixture, stirring gently until just combined.
- Fold in the raspberries without breaking them apart.
- Fill muffin cups about two-thirds full.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Cool on a wire rack, then garnish if desired.
Notes
Try using frozen raspberries or substituting lemon zest with orange zest for variations.
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg