These raspberry lemon muffins are a bright and refreshing treat, bursting with vibrant raspberries and zesty lemon flavor. Perfect for breakfast or as a delightful snack, they offer a moist and fluffy texture that balances sweetness with a tangy citrus kick, making them a favorite for anyone who loves fruity baked goods!
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Zest of 1 lemon
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup buttermilk (or milk with 1 tablespoon vinegar added)
- 1/4 cup fresh lemon juice
- 1 cup fresh or frozen raspberries
- Optional: powdered sugar for dusting
Instructions:
1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and lemon zest.
3. In a separate bowl, combine the melted butter, eggs, buttermilk, and lemon juice. Mix until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; be careful not to overmix.
5. Gently fold in the raspberries, ensuring they are evenly distributed throughout the batter.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full. If desired, sprinkle a little extra sugar on top for added sweetness.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.
8. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
9. If desired, dust with powdered sugar before serving. Enjoy warm or at room temperature, and delight in the refreshing combination of raspberry and lemon in every bite!
Aprile's Kitchen 