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Lemon Raspberry Muffins

Delightful muffins bursting with juicy raspberries and zesty lemon flavor, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 cups granulated sugar
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 tablespoon zest of 1 lemon Adds fragrance and flavor
Wet Ingredients
  • 1 cup buttermilk
  • 0.5 cups vegetable oil
  • 1 teaspoon vanilla extract
  • 1 large egg
Main Ingredients
  • 1.5 cups fresh raspberries Use frozen if out of season

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest.
  3. In another bowl, whisk together the buttermilk, vegetable oil, vanilla extract, and egg until well combined.
  4. Pour the wet ingredients into the dry ingredients and gently fold them together until just combined, being careful not to overmix.
  5. Gently fold the raspberries into the batter.
  6. Spoon the batter into the prepared muffin tin, filling each cavity about ¾ full.
  7. Place the muffin tin in the preheated oven and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  8. Once baked, remove the muffins from the oven, let them cool for a few minutes in the pan, then transfer to a wire rack to cool completely.

Notes

For best results, use fresh ingredients. Muffins can be stored in an airtight container for up to 2-3 days, or frozen for up to 3 months. Reheat before serving for best taste.