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Raspberry Lemon Muffins

Deliciously soft and moist muffins bursting with the tangy sweetness of fresh raspberries and lemons, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1/2 cup unsalted butter, softened
  • 1/2 cup sugar
  • 2 pieces eggs
  • 1/4 cup lemon juice
  • 1 tablespoon lemon zest Fresh zest enhances flavor
  • 1/2 cup milk
Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Add-ins
  • 1 cup fresh raspberries May use frozen, but toss in flour to prevent sinking

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
  2. In a mixing bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the lemon juice and lemon zest.
  3. In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  4. Gradually add the dry mixture to the wet ingredients, alternating with the milk, mixing gently until just combined.
  5. Fold in the fresh raspberries gently to avoid crushing them.
  6. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
  7. Bake for about 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

Store muffins in an airtight container at room temperature for up to 3 days or in the fridge for about a week. For longer storage, freeze them in a freezer-safe bag for up to three months.