For a richer flavor, use melted butter instead of vegetable oil. If you don't have lemon extract, you can substitute it with a teaspoon of vanilla extract or leave it out entirely. Fresh raspberries can be used in place of frozen, but be gentle when folding them into the batter to prevent them from breaking apart. The muffins can be stored in an airtight container at room temperature for up to 3 days. Try adding a streusel topping for extra sweetness and texture.
Raspberry Lemon Muffins
-
PREP TIME15 mins
-
COOK TIME15 mins
-
TOTAL TIME30 mins
-
SERVING12 People
-
VIEWS1.8K
Delight in the vibrant flavors of summer with these Raspberry Lemon Muffins. Bursting with juicy raspberries and zesty lemon, these muffins are a delightful treat that's both light and satisfying, perfect for a quick breakfast or a sweet afternoon snack.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate33 g
-
Cholesterol1 mg
-
Fiber1 g
-
Protein3 g
-
Saturated Fat1 g
-
Sodium125 mg
-
Sugar20 g
-
Fat4 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line with paper liners. (5 minutes)
02 Step
Recipe View In a large bowl, whisk together the yogurt, oil, lemon juice, egg whites, and lemon extract (if using). (3 minutes)
03 Step
Recipe View In a separate bowl, stir together the flour, 3/4 cup sugar, baking powder, salt, and lemon zest. (2 minutes)
04 Step
Recipe View Add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix. (2 minutes)
05 Step
Recipe View Gently fold in the frozen raspberries. (1 minute)
06 Step
Recipe View Spoon the batter evenly into the prepared muffin cups. (3 minutes)
07 Step
Recipe View Sprinkle the remaining sugar over the tops of the muffins for decoration, if desired. (1 minute)
08 Step
Recipe View Bake for 15-17 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean, and the tops spring back when lightly touched. (17 minutes)
09 Step
Recipe View Cool the muffins in the tin on a wire rack for a few minutes before removing them to cool completely. (10 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Geo Ward
Nov 5, 2023I made these with blueberries and they were a hit!
Adrien Stokes
Feb 22, 2023So easy to make, and my kids loved them!
Vita Sporer
Dec 24, 2022These muffins are amazing! The perfect balance of sweet and tart.
Gerda Rath
Aug 24, 2022The lemon zest really adds a nice touch.
Summer Walsh
Jul 8, 2022I added a streusel topping and it made them even better!