Lemon Raspberry Muffins (Printable)
Zesty lemon meets sweet raspberries in these moist, tender muffins ready in 35 minutes.
# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 3/4 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
→ Wet Ingredients
06 - 2 large eggs
07 - 1/2 cup vegetable oil
08 - 1 cup plain yogurt or sour cream
09 - Zest of 1 large lemon
10 - 1/4 cup freshly squeezed lemon juice
11 - 1 teaspoon vanilla extract
→ Add-ins
12 - 1 1/4 cups fresh raspberries or frozen unthawed
13 - 1 tablespoon all-purpose flour for coating berries
# Directions:
01 - Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly with cooking spray.
02 - In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until thoroughly combined.
03 - In a separate medium bowl, whisk the eggs, vegetable oil, yogurt or sour cream, lemon zest, lemon juice, and vanilla extract until smooth and well blended.
04 - Pour the wet ingredients into the dry ingredients. Using a spatula, gently fold together until just combined. The batter should remain slightly lumpy. Avoid overmixing to prevent tough muffins.
05 - Place the fresh raspberries in a small bowl and toss with 1 tablespoon flour. This prevents the berries from sinking to the bottom during baking.
06 - Gently fold the flour-coated raspberries into the batter, taking care not to crush them.
07 - Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
08 - Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
09 - Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
# Expert Hints:
01 -
- The tart berries and bright lemon create this incredible balance that wakes up your taste buds without being too sweet
- These come together in under 40 minutes total, making them perfect for spur of the moment baking or when guests are coming over
02 -
- Overmixing is the number one mistake with muffins, so stop folding the moment the flour streaks disappear even if the batter looks lumpy
- Tossing raspberries in flour before adding them really does prevent them from sinking to the bottom during baking
03 -
- Room temperature ingredients incorporate better and create a more tender crumb, so try to set everything out about 30 minutes before baking
- If using frozen raspberries, keep them frozen and do not thaw or they will release too much liquid into the batter