October 21, 2024

Lemon Raspberry Muffins

Lemon Raspberry Muffins are a delightful combination of zesty citrus and juicy berries, making them a perfect treat for breakfast or an afternoon snack. These muffins are light, fluffy, and bursting with fresh flavors. Whether you’re baking for a special occasion or simply indulging in a homemade delight, this easy-to-follow recipe will ensure you get bakery-quality muffins at home.

Ingredients:

2 cups all-purpose flour
1 cup granulated sugar

2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

1/2 cup unsalted butter, melted
2 large eggs
3/4 cup buttermilk

1 teaspoon vanilla extract
Zest of 1 large lemon
2 tablespoons fresh lemon juice

1 1/2 cups fresh raspberries (or frozen, not thawed)
2 tablespoons all-purpose flour (for coating raspberries)

Instructions:

Preheat the Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.

Prepare Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Mix Wet Ingredients: In a separate bowl, whisk together the melted butter, eggs, buttermilk, vanilla extract, lemon zest, and lemon juice until well combined.
Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix; a few lumps are fine.

Prepare Raspberries: Toss the raspberries with 2 tablespoons of flour to prevent them from sinking to the bottom of the muffins.
Fold in Raspberries: Gently fold the coated raspberries into the batter, taking care not to crush them.
Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling them about 3/4 full.

Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.