Lemon Raspberry Muffins (Printer-Friendly)
Moist muffins with fresh raspberries and bright lemon zest, ready in 35 minutes.
# What You'll 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 tossing raspberries)
# How to Make It:
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 mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well blended.
03 - In a separate bowl, whisk the eggs, oil, yogurt or sour cream, lemon zest, lemon juice, and vanilla extract until smooth and fully incorporated.
04 - Pour the wet ingredients into the dry ingredients. Fold gently with a spatula until just combined; do not overmix as this will result in tough muffins.
05 - Toss the raspberries with 1 tablespoon flour to prevent sinking, then gently fold them into the batter until evenly distributed.
06 - Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
07 - Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
08 - Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
# Expert Advice:
01 -
- The combination of tart lemon and sweet raspberries creates this perfect balance that wakes up your palate
- These muffins stay incredibly moist thanks to the yogurt, which means they are just as good on day two
02 -
- Overmixing the batter will make these muffins tough, so stop as soon as the flour streaks disappear
- Tossing raspberries in flour keeps them evenly distributed instead of sinking to the bottom
03 -
- Room temperature ingredients mix more easily and create a more uniform texture
- Let the batter rest for 10 minutes before baking for a taller, more evenly risen muffin