Lemon Raspberry Muffins
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.
Equipment
- Large mixing bowl
- Medium mixing bowl
- A whisk
- A spatula
- A 3-tablespoon cookie scoop
- A 12-muffin pan
- Muffin liners (optional)
Ingredients
- 270 grams all-purpose flour 2 ¼ cups
- 1 teaspoon baking soda
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons milk powder optional
- 150 grams granulated sugar ¾ cup
- 1 tablespoon lemon zest roughly 2 lemons
- 2 large eggs room temperature
- 120 milliliters vegetable oil ½ cup
- 2 teaspoons vanilla extract
- 60 milliliters milk 4 tablespoons
- 60 milliliters fresh lemon juice 4 tablespoons
- 1 cup fresh raspberries tossed in flour
Instructions
- Preheat your oven to 425°F. Zest two regular lemons (or one large) and set aside. Line a 12-muffin pan with liners, or grease the pan if not using liners.
- In a large mixing bowl, whisk together the sugar, vanilla extract, milk, vegetable oil, lemon zest, lemon juice, and eggs.150 grams granulated sugar, 1 tablespoon lemon zest, 2 large eggs, 120 milliliters vegetable oil, 2 teaspoons vanilla extract, 60 milliliters milk, 60 milliliters fresh lemon juice
- In a separate bowl, mix together the flour, baking powder, baking soda, milk powder (optional), and salt.270 grams all-purpose flour, 1 teaspoon baking soda, 1 ½ teaspoons baking powder, 2 tablespoons milk powder, ½ teaspoon salt
- Add the dry ingredients to the wet ingredients and whisk until combined. Stir in the flour-tossed raspberries.1 cup fresh raspberries
- Using a 3-tablespoon cookie scoop, divide the batter between the 12 muffin cups. Bake at 425°F for 5 minutes, then lower to 350°F (without opening the door) and bake 12–15 minutes more, until the muffins are domed and slightly firm to the touch.
- Allow to cool in the pan for 5 minutes before moving to a cooling rack. I prefer to let mine cool completely before enjoying!
Notes
Tip: Take the muffins out of the oven when they look just done (no wet batter on top) — the idea is to catch them fully baked but not overbaked. Pulling them before the tops set can cause them to sink while cooling.
Tip: For the best, most consistent results, use a kitchen scale to weigh your ingredients.
Berries: Toss the raspberries in flour before folding them in to keep them from sinking.
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
Tried this recipe?Let us know how it was!
