Raspberry Muffins Recipe

With fresh or frozen raspberries and lemon, raspberry muffins are light, fluffy, and moist. This simple raspberry muffin recipe makes the best lemon raspberry muffins you'll make again.

– 2 cups (240 g) all purpose flour – 2 tsp baking powder – ½ teaspoon salt – 1 cup (200 g) granulated sugar – 1 lemon, zested – 4 tbsp (57 g) unsalted butter, melted – ¼ cup (59 ml) oil – 2 large eggs (US), room temperature – 1 tsp (5 ml) vanilla extract – ½ cup (120 g) sour cream, room temperature – ½ cup (118 ml) milk, room temperature – 2 cups fresh or frozen raspberries tossed in 2 tablespoon (25 g) flour

Ingredient

Direction

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1

Combine the flour, baking powder, and salt in a mixing dish and whisk until thoroughly mixed.

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2

The sugar and lemon zest should be thoroughly blended and have the consistency of wet sand in a different basin.

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3

Whisk in the melted butter, eggs, sour cream, milk and vanilla extract until completely blended. 

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4

Mix dry and wet components. Do not overmix. Preheat the oven to 375 F (190 C) while the muffins rest.Line two 12-cup muffin tins.

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5

Mix fresh or frozen raspberries with resting. Bake muffins 18–22 minutes at 375 F. Done muffins have wet crumbs on a toothpick or a finger that smoothly bounces back.

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6

For five to ten minutes, let the moist raspberry muffins cool in the muffin pan. When the muffins are cool enough to handle, carefully remove them and enjoy!

also see

also see

Banana Zucchini Bread Recipe