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Lemon Raspberry Muffins

Deliciously moist muffins with a tangy lemon flavor and bursts of fresh raspberries.

Ingredients

Scale

For the Crust:

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • 1 cup fresh raspberries

Instructions

1. Prepare the Crust:

  1. Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. In another bowl, mix milk, vegetable oil, egg, lemon zest, and lemon juice.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Gently fold in the raspberries.
  6. Divide the batter evenly among the muffin cups and bake for 20-25 minutes or until a toothpick comes out clean.

Notes

You can customize the seasonings to taste.

  • Author: Chef Sally