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Two muffins with raspberries on a small white plate.
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5 from 6 votes

Raspberry Lemon Muffins

Lemony muffins with raspberries.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast
Cuisine: American
Servings: 12 Muffins
Calories: 225kcal
Author: Kathy

Ingredients

  • ½ cup butter softened
  • ¾ cup sugar
  • 2 whole eggs
  • 1 teaspoon vanilla
  • 2 ½ cups flour
  • 2 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup milk
  • 2 Tablespoons lemon juice
  • 1 Tablespoon lemon zest
  • 1 cup raspberries fresh or frozen

Instructions

  • Preheat oven to 375°
  • Prepare muffin tin by spraying with a nonstick spray or lining with paper liners
  • In a large mixing bowl, mix together butter, and sugar with an electric mixer.
  • Mix in eggs. Mix until light and fluffy.
  • Add milk, lemon zest, lemon juice and vanilla. Mix
  • Add flour and baking powder. Mix just until most of the flour is mixed in.
  • Add raspberries and gently fold in.
  • Put into muffins tins, either spray or lined with paper liners.
  • Bake at 375° for 18-20 minutes.
  • Let cool in muffin tins for 5-10 minutes then gently remove from muffin tin and continue cooling on a baking rack
  • Best eaten when fully cooled.

Notes

Tips for making muffins:
  • Don’t over mix the batter. Just stir enough until all the ingredients come together
  • Make certain oven is preheated
  • When removed from oven, allow to cool in muffin tin for 5-10 minutes. Carefully remove muffins and continue cooling on a baking rack.
  • Muffins are best when cooled to room temperature or eaten while slightly warm, but not hot
  • Store fully cooled muffins in an airtight container

Nutrition

Serving: 1muffin | Calories: 225kcal | Carbohydrates: 35g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 122mg | Potassium: 141mg | Fiber: 1g | Sugar: 14g | Vitamin A: 253IU | Vitamin C: 4mg | Calcium: 56mg | Iron: 1mg