Lemon Raspberry Muffins
These lemon raspberry muffins are soft with a hint of lemon and lots of tart raspberries. Make these for an easy and quick weekday breakfast.
Servings: 12 muffins
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons lemon zest freshly grated
- 1 cup milk
- ⅓ cup vegetable oil
- 2 tablespoons lemon juice fresh
- 1 egg beaten
- 1 cup raspberries fresh or frozen
Instructions
- Preheat oven to 400° F.
- Line a 12 cup muffin pan with paper liners.
- Whisk together the all-purpose flour, sugar, baking powder and salt in a large bowl.2 cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon salt
- Mix in the lemon zest to the dry ingredients.2 teaspoons lemon zest
- Add the milk, vegetable oil, lemon juice and beaten egg to the dry ingredients. Stir till just mixed. Do not overmix.1 cup milk, ⅓ cup vegetable oil, 2 tablespoons lemon juice, 1 egg
- Gently fold in the raspberries. Being careful to not break them up.1 cup raspberries
- Using an ice cream scoop, fill the 12 muffin cups evenly.
- Place the muffin pan into the 400°F. oven and bake for 20 - 25 minutes. Muffins are done when a tooth pick is inserted and comes out with a moist crumb and they are golden brown.
Storage
- In an airtight container, these muffins will keep up to three days at room temperature. For long term storage, place the muffins into a resealable freezer bag and freeze for up to two months.
Notes
- For best results, let the egg come to room temperature.
- When using fresh raspberries, wash and pat dry with a paper towel. Gently toss the raspberries with one tablespoon of flour before adding to the batter. This will keep the raspberries from sinking to the bottom of the muffins.