Lemon Raspberry Muffins (Printable Version)
Fluffy muffins with fresh raspberries and bright lemon zest, 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
13 - 1 tablespoon all-purpose flour for coating raspberries
# Directions:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly with cooking spray.
02 - In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly blended.
03 - In a separate bowl, whisk eggs, oil, yogurt (or sour cream), lemon zest, lemon juice, and vanilla extract until smooth and fully combined.
04 - Pour wet ingredients into dry ingredients. Using a spatula, gently fold together until just moistened. Do not overmix—small lumps are acceptable.
05 - Toss raspberries with 1 tablespoon flour in a small bowl. Gently fold coated berries into the batter, being careful not to crush them.
06 - Divide batter evenly among prepared muffin cups, filling each about 3/4 full.
07 - Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
08 - Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
# Expert Advice:
01 -
- These muffins strike the perfect balance between sweet and tangy, never feeling cloying or heavy
- The yogurt keeps them incredibly moist for days, unlike other breakfast baked goods that dry out overnight
02 -
- Overmixing is the enemy of tender muffins, stop folding the moment you no longer see dry flour
- Room temperature ingredients blend more seamlessly and create better texture
03 -
- Zest your lemon before juicing it, much easier to handle the whole fruit while it is still firm
- If using frozen raspberries, do not thaw them or they will release too much liquid