Get the Recipe:
Lemon Raspberry Muffins
Lemon Raspberry Muffins are a lovely, sweet, tart treat for breakfast or an afternoon snack!
Ingredients
- 2 cups (240 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (50 g) firmly packed light brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- zest of 1 medium lemon, about 1 tablespoon
- 1/4 cup (56 g) unsalted butter, melted and slightly cooled
- 1/4 cup (60 ml) vegetable or canola oil
- 1/2 cup (120 ml) milk, at room temperature
- 2 large eggs, at room temperature
- juice of 1 medium lemon, 3-4 tablespoons
- 6 ounces (170 g) raspberries
- sanding sugar, optional
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Instructions
- Preheat oven to 425°F (220°C). Line or grease 12 standard muffin cups.
- Stir together the flour, sugar, brown sugar, baking powder, baking soda, salt, and lemon zest in a large bowl. Make a well in the center of the mixture.
- In a separate bowl, stir together the butter, milk, eggs, and lemon juice. Pour into the well in the flour mixture. Stir just until combined. Gently stir in the raspberries.
- Divide the batter among the prepared muffins cups, filling each about 3/4 full. If desired, sprinkle the top of each with a pinch or two of sanding sugar.
- Bake for 5 minutes. Then reduce the oven temperature to 375°F (190°C) and continue baking for 10-14 minutes, or until the edges are browned and a pick inserted into the center comes out clean.
- Cool the muffins in the pan 5 to 10 minutes before serving.
Notes
- Store in an airtight container at room temperature up to 2 days.
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