Serves 12
35 min
Raspberry Lemon Muffins
Recipe GLPR55571ae28532e8
Tender, moist muffins bursting with fresh or frozen raspberries and brightened by tangy lemon zest. These classic breakfast treats feature a delicate crumb, golden tops, and optional fresh berries for decoration. Perfect for morning enjoyment or brunch gatherings.
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Ingredients
2 cups All-purpose flour
1 cup Granulated sugar
1½ tsp Baking powder
¼ tsp Baking soda
1 tsp Salt
2 tsp Lemon zest
5 oz Fresh or frozen raspberries
1 cup Buttermilk or sour milk
¼ cup Vegetable or canola oil
1 Large egg
1 tsp Vanilla extract
Directions
Preheat your oven to 400°F. Line a 12-cup muffin pan with paper liners or lightly grease the cups.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
Whisk the lemon zest into the dry mixture.
Gently fold in the raspberries, reserving about 12 berries for topping if desired. Set aside.
In a medium bowl, whisk together the buttermilk (or sour milk), vanilla extract, egg, and oil until well blended.
Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until just combined. The batter should be slightly lumpy; do not overmix.
Divide the batter evenly among the muffin cups, filling each about two-thirds full.
Place one reserved raspberry on top of each muffin, if using.
Bake at 400°F for 5 minutes. Without opening the oven door, reduce the temperature to 375°F and continue baking for 14 to 17 minutes, until a toothpick inserted into the center comes out clean and the tops are golden.
Allow the muffins to cool completely in the pan before serving.
