Lemon Raspberry Muffins (Printable)

Zesty lemon meets sweet raspberries in these moist, fluffy muffins perfect for breakfast or snacking.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 3/4 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 2 large eggs
07 - 1/2 cup vegetable oil
08 - 1 cup plain yogurt or sour cream
09 - Zest of 1 large lemon
10 - 1/4 cup freshly squeezed lemon juice
11 - 1 teaspoon vanilla extract

→ Add-ins

12 - 1 1/4 cups fresh raspberries
13 - 1 tablespoon all-purpose flour for coating berries

# Steps:

01 - Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners or grease cups lightly with cooking spray.
02 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large mixing bowl until thoroughly blended.
03 - In a separate bowl, whisk eggs, oil, yogurt, lemon zest, lemon juice, and vanilla extract until smooth and well incorporated.
04 - Pour wet ingredients into dry ingredients. Fold gently with a spatula just until combined; avoid overmixing to prevent tough muffins.
05 - Toss fresh raspberries with 1 tablespoon flour in a small bowl to prevent them from sinking to the bottom during baking.
06 - Gently fold flour-coated raspberries into the batter until evenly distributed. Frozen raspberries may be used unthawed.
07 - Divide batter evenly among the 12 muffin cups, filling each approximately three-quarters full using a spoon or ice cream scoop.
08 - Bake for 18 to 22 minutes until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
09 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.

# Expert Tips:

01 -
  • The tart berries and bright lemon create this perfect wake-you-up flavor that somehow feels indulgent and wholesome at the same time
  • These muffins stay incredibly moist for days, which means breakfast is already sorted when mornings get chaotic
02 -
  • Overmixing is the enemy here, fold until flour just disappears and your muffins will be tender every time
  • Tossing berries in flour keeps them suspended throughout the batter instead of sinking to the bottom during baking
03 -
  • Room temperature ingredients blend more easily, so set everything out about 30 minutes before you start
  • The muffins are done when the tops spring back lightly when touched, even if they look slightly underdone

Return