Super Soft Lemon-Raspberry Muffins
Recipe GLPR162a9419598ad7
Tender, fluffy muffins bursting with bright lemon flavor and tart raspberries. These moist treats are made with Greek yogurt for a delicate crumb and are perfect for breakfast or brunch.
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Ingredients
2¼ cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 large eggs
1 cup Greek yogurt
½ cup vegetable oil
1 tablespoon lemon juice
1 lemon zest
1 teaspoon vanilla extract
1½ cups fresh raspberries
Directions
Preheat your oven to 350°F. Prepare a standard 12-cup muffin pan by inserting paper liners into each cup and lightly coating the insides with cooking spray.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until evenly distributed.
In a separate medium bowl, whisk together the sugar, vegetable oil, Greek yogurt, eggs, vanilla extract, lemon juice, and lemon zest until well combined.
Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir just until the ingredients are barely combined; do not overmix as this will result in dense muffins.
Gently fold the fresh raspberries into the batter using a rubber spatula, being careful not to crush them.
Divide the batter evenly among the 12 prepared muffin cups, filling each about three-quarters full.
Bake in the preheated 350°F oven for 20–25 minutes, until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs clinging to it.
Allow the muffins to cool in the pan for 10 minutes, then transfer them to a wire cooling rack to cool completely before serving.
