lemon raspberry muffins
These zesty lemon raspberry muffins are the perfect treat for breakfast or a snack! Soft, fluffy, and bursting with fresh raspberry flavor.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.75 cup all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup fresh raspberries
- 1 cup milk
- 0.33 cup vegetable oil
- 2 large eggs
- 2 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together milk, oil, eggs, lemon zest, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the raspberries.
- Fill the muffin liners about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
Enjoy these delicious and easy lemon raspberry muffins! Perfect for a brunch or breakfast treat.