Raspberry Lemon Muffins
The combination of tart raspberries and zesty lemon creates a delightful burst of flavors in these muffins, 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: 11.
Ingredients
- 2 cup All-purpose flour
- 1/2 cup Granulated sugar
- 2 teaspoon Baking powder
- 1/4 teaspoon Salt
- 1/2 cup Unsalted butter
- 1 Egg
- 1/2 cup Milk
- 2 tablespoon Fresh lemon juice
- 2 teaspoon Lemon zest
- 1 cup Fresh raspberries
- 1/2 cup Powdered sugar
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, melt the butter and let it cool slightly. Then, whisk in the egg, milk, lemon juice, and lemon zest.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the raspberries.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely.
- Once cooled, dust the muffins with powdered sugar.
- Serve and enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 9g14%
- Total Carbohydrate 32g11%
- Sugars 16g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.