Description
These Easy Raspberry Lemon Muffins are bursting with bright, tangy flavors from fresh raspberries and zesty lemon. Moist and tender, these muffins make the perfect breakfast or snack for any day of the week. Simple to make and delightful to eat, they are sure to become a family favorite!
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup plain Greek yogurt or sour cream
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 large eggs
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Additions:
- 1 1/2 cups fresh or frozen raspberries (do not thaw if frozen)
- Coarse sugar for sprinkling (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Combine wet ingredients: In another bowl, whisk together Greek yogurt, melted butter, eggs, lemon juice, lemon zest, and vanilla extract until smooth.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.
- Add raspberries: Carefully fold in the raspberries.
- Bake: Divide the batter evenly among the muffin cups and sprinkle the tops with coarse sugar if desired. Bake for 20–23 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- These muffins taste great warm or at room temperature.
- Store in an airtight container for up to 3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 12g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
