Lemon Raspberry Muffins
Lemon raspberry muffins are a delightful combination of tangy lemon and sweet raspberries, making them a perfect treat for breakfast or brunch.
This is vegetarian recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Lemon Raspberry Muffins
Ingredients
Instructions
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Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
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In a medium bowl, whisk together the flour, baking powder, and salt.
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In a separate large bowl, mix together the melted butter and granulated sugar until well combined.
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Add the eggs, one at a time, mixing well after each addition.
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Stir in the lemon zest, lemon juice, and vanilla extract.
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Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients.
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Gently fold in the raspberries.
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Divide the batter evenly among the prepared muffin cups.
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Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
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Dust with powdered sugar before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 9g14%
- Total Carbohydrate 33g11%
- Sugars 18g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.