Description
Bright and tender muffins bursting with fresh raspberries and zesty lemon flavor, perfect for breakfast or a sweet snack.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
- 1 1/2 cups fresh raspberries
- 1 tablespoon flour (for tossing raspberries)
Instructions
- Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, mix milk, melted butter, eggs, lemon zest, and lemon juice until smooth.
- Gently fold the wet ingredients into the dry ingredients until just combined; do not overmix.
- Toss raspberries with 1 tablespoon flour, then fold into the batter gently.
- Divide batter evenly among muffin cups, filling each about 3/4 full.
- Bake for 20-25 minutes until golden and a toothpick inserted comes out clean.
- Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Breakfast
- Cuisine: American