Lemon Raspberry Muffins (Printable)

Moist muffins featuring zesty lemon and fresh raspberries, ready in 35 minutes for a perfect breakfast treat.

# Ingredient List:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 3/4 cup granulated sugar
03 - 2 tsp baking powder
04 - 1/2 tsp baking soda
05 - 1/4 tsp salt
06 - 1 tbsp all-purpose flour for coating raspberries

→ Wet Ingredients

07 - 2 large eggs
08 - 1/2 cup vegetable oil
09 - 1 cup plain yogurt or sour cream
10 - Zest of 1 large lemon
11 - 1/4 cup freshly squeezed lemon juice
12 - 1 tsp vanilla extract

→ Add-ins

13 - 1 1/4 cups fresh raspberries or frozen unthawed

# Steps:

01 - Preheat 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 2 cups flour, sugar, baking powder, baking soda, and salt until thoroughly combined.
03 - In a separate medium bowl, whisk eggs, oil, yogurt or sour cream, lemon zest, lemon juice, and vanilla extract until smooth and well blended.
04 - Pour wet ingredients into dry ingredients. Using a spatula, fold together gently just until flour disappears. Do not overmix—small lumps are acceptable.
05 - Toss raspberries with 1 tbsp flour in a small bowl, then gently fold into batter until evenly distributed.
06 - Divide batter evenly among 12 muffin cups, filling each approximately 3/4 full.
07 - Bake for 18 to 22 minutes until a toothpick inserted into the center comes out clean or with a few moist crumbs.
08 - Let muffins cool in pan for 5 minutes, then transfer to a wire rack to cool completely before serving.

# Expert Tips:

01 -
  • The lemon zest makes these sing without being too tart
  • They are impossibly moist thanks to yogurt in the batter
  • Fresh raspberries burst in every bite creating little pockets of sweetness
02 -
  • Overmixing makes muffins tough, so stop as soon as the flour disappears
  • Frozen berries work fine but do not thaw them or they will turn your batter pink
  • The muffins are done when they are golden and spring back slightly to the touch
03 -
  • Rub the sugar with the lemon zest before mixing to release even more flavor oils
  • Fill any empty muffin cups with water for even baking

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