Lemon Raspberry Muffins (Print Version)

Zesty lemon meets sweet raspberries in these moist, fluffy muffins. Ready in just 35 minutes for a perfect breakfast or snack.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 3/4 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 2 large eggs
07 - 1/2 cup vegetable oil
08 - 1 cup plain yogurt or sour cream
09 - Zest of 1 large lemon
10 - 1/4 cup freshly squeezed lemon juice
11 - 1 teaspoon vanilla extract

→ Add-ins

12 - 1 1/4 cups fresh raspberries (or frozen, unthawed)
13 - 1 tablespoon all-purpose flour (for tossing raspberries)

# Step-by-Step Guide:

01 - Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly with cooking spray.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly combined.
03 - In a separate bowl, whisk the eggs, oil, yogurt (or sour cream), lemon zest, lemon juice, and vanilla until smooth and well blended.
04 - Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula until just combined; do not overmix as this will make the muffins tough.
05 - Toss the raspberries with 1 tablespoon flour in a small bowl to prevent them from sinking. Gently fold the coated raspberries into the batter.
06 - Divide the batter evenly among the muffin cups, filling each about 3/4 full. Use an ice cream scoop for consistent portions.
07 - Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
08 - Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • The combination of zesty lemon and sweet-tart raspberries wakes up your taste buds like nothing else
  • These come together in under 40 minutes with ingredients you probably already have
  • They stay incredibly moist for days thanks to the yogurt in the batter
02 -
  • Overmixing the batter will make tough muffins, so stop as soon as the flour disappears
  • Frozen raspberries should go in straight from the freezer to prevent them from bleeding into the batter
  • The muffins are done when they spring back lightly when touched in the center
03 -
  • Room temperature ingredients create the most tender muffins, so set everything out about 30 minutes before baking
  • Gently pressing the raspberries into the top of the batter instead of folding them all the way in creates pretty pockets of fruit throughout

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