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–+ servings

Lemon Raspberry Muffins

Audrey
These quick and easy lemon raspberry muffins are going to be your new summertime favorite! Made using simple ingredients, these muffins can be made any day of the week and can be enjoyed any time of the day.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 Muffins
Calories 246 kcal

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • A whisk
  • A spatula
  • A 3-tablespoon cookie scoop
  • A 12-muffin pan
  • Muffin liners (optional)

Ingredients
  

  • 2 ¼ cups all-purpose flour 270g
  • 1 teaspoon baking soda
  • 1 ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 tablespoons milk powder optional
  • ¾ cup granulated sugar 150g
  • 1 Tablespoon lemon zest roughly 2 lemons
  • 2 large eggs room temp
  • ½ cup Vegetable oil
  • 2 teaspoons vanilla extract
  • 4 Tablespoons milk 60ml
  • 4 Tablespoons fresh lemon juice 60ml
  • 1 cup fresh raspberries tossed in flour

Instructions
 

  • Preheat your oven to 425F. Zest two regular-sized lemons (or one large lemon) and set aside. Prepare a 12-muffin pan with muffin liners if desired. If you do not have muffin liners, be sure to grease the pan before adding the batter.
  • In a large mixing bowl, whisk together your sugar, vanilla extract, milk, vegetable oil, lemon zest, lemon juice, and eggs.
  • In a separate bowl, mix together the flour, baking powder, baking soda, milk powder (optional) and salt.
  • Add the dry ingredients to the large mixing bowl containing the wet ingredients. Whisk until combined. Stir in the flour-tossed raspberries.
  • Using a 3-tablespoon cookie scoop, divide the muffin batter through the prepared 12-muffin pan. Bake at 425F for 5 minutes and 350F for 12-15 minutes or until the muffins are domed and slightly firm to the touch. When changing the temperature of the oven, do not open the door.
  • Allow to cool in pan for 5 minutes before moving to a cooling rack. I prefer to let my muffins cool completely before enjoying them!

Notes

Tip: Take the muffins out of the oven when they look just done (no wet batter on top) the idea here is to catch them when they are just fully baked but before they are overbaked. If you take them out before the tops are set, however, they could potentially sink while cooling.
Tip: For the best and most consistent results, use a kitchen scale to weigh your ingredients.

Nutrition

Calories: 246kcalCarbohydrates: 34gProtein: 4gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 35mgSodium: 248mgPotassium: 51mgFiber: 1gSugar: 14gVitamin A: 20IUVitamin C: 1mgCalcium: 51mgIron: 1mg
Keyword muffins
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