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Raspberry Lemon Muffins
Lemony muffins with raspberries.
Course
Breakfast
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
12
Muffins
Calories
225
kcal
Author
Kathy Berget
Equipment
Measuring Cups
Measuring Spoons
Cookie Scoop
Muffin Tin
Cooling Rack
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
US Customary
-
Metric
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.
½ cup butter,
¾ cup sugar
Mix in eggs. Mix until light and fluffy.
2 whole eggs
Add milk, lemon zest, lemon juice and vanilla. Mix
1 teaspoon vanilla,
½ cup milk,
2 Tablespoons lemon juice,
1 Tablespoon lemon zest
Add flour and baking powder and salt. Mix just until most of the flour is mixed in.
2 ½ cups flour,
2 ½ teaspoons baking powder,
¼ teaspoon salt
Add raspberries and gently fold in.
1 cup raspberries
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:
1
muffin
|
Calories:
225
kcal
|
Carbohydrates:
35
g
|
Protein:
3
g
|
Fat:
8
g
|
Saturated Fat:
5
g
|
Cholesterol:
22
mg
|
Sodium:
122
mg
|
Potassium:
141
mg
|
Fiber:
1
g
|
Sugar:
14
g
|
Vitamin A:
253
IU
|
Vitamin C:
4
mg
|
Calcium:
56
mg
|
Iron:
1
mg