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lemon raspberry muffin recipe

Lemon Raspberry Muffins

bakedbree
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Course breakfast and brunch
Cuisine baking
Servings 12 muffins
Calories 195 kcal

Ingredients
  

  • 6 Tablespoons unsalted butter
  • 1/3 cup whole milk
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons lemon juice
  • 3/4 teaspoon vanilla
  • 1 1/2 cups flour
  • 3/4 cup sugar
  • zest of one lemon
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 pint raspberries
  • sanding sugar or regular sugar to sprinkle on top

Instructions
 

  • In one bowl, whisk together the dry ingredients. In another whisk together the wet ingredients.
  • Add the wet to the dry and mix until the batter just comes together. It can be lumpy. The more you mix the batter, the less tender the muffin will be.
  • Fold in the gorgeous fresh red raspberries.
  • Put the batter in a lined muffin tin.
  • Sprinkle the tops of the muffins generously with the sanding sugar. Bake in a preheated 375-degree oven for 18 to 20 minutes or until a toothpick comes out clean.

Nutrition

Serving: 1gCalories: 195kcalCarbohydrates: 29gProtein: 4gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 3gCholesterol: 62mgSodium: 210mgFiber: 2gSugar: 15g
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