Lemon Raspberry Muffins Recipe
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
40 mins
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Servings
12 muffins
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Calories
262 kcal
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Course
Breakfast, Baked Goods
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Cuisine
American
Lemon Raspberry Muffins Recipe
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The sweet and tart lemon raspberry muffins are so easy to make, and simply delicious.
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Ingredients
- ¼ cup unsalted butter room temperature (½ stick)
- ¾ cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 1 whole lemon juiced and zested (about 2 tablespoons juice + 1 tablespoon zest)
- ½ cup milk
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1½ cups fresh raspberries
For the Streusel Topping
- ½ cup brown sugar
- ⅓ cup all-purpose flour
- 2 teaspoons grated lemon zest (from 1 lemon)
- ¼ cup unsalted butter cold and cubed (½ stick)
Instructions
- Preheat oven to 375°. Line a 12-count muffin tin with paper liners. Set aside.
- In a large bowl, using a hand mixer, cream the butter and sugar together until light and fluffy, about 2 minutes. Add the egg, vanilla, and the zest and juice of the lemon. Mix well, then beat in the milk.
- In a separate medium-sized bowl, combine the flour, baking powder, and salt.
- Gently mix the wet and dry ingredients until just combined.
- Gently fold in the raspberries.
- Fill each well of the prepared muffin tin ¾ full with batter. Set aside.
- Make the streusel topping: In a small bowl, combine brown sugar, flour, and lemon zest.
- Cut in the butter with a fork or pastry cutter until crumbly.
- Sprinkle the streusel evenly over each muffin.
- Bake 25 minutes, or until a toothpick inserted in muffin comes out clean.
- Cool slightly and serve!
Notes
- Storage: Store lemon raspberry muffins in an airtight container at room temperature for up to 4 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months.
- in an airtight container at room temperature for up to 4 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months.
- Feel free to use your favorite oil/fat in place of the butter in the cupcakes, such as vegetable oil, shortening, or coconut oil.
- For a more lemony flavor, use lemon extract in place of (or in addition to) the vanilla extract.
- Use whatever milk you have on hand. Plant-based milks work well in these muffins.
- You can swap the lemon for orange.
- You can use frozen raspberries in these muffins; do not thaw them!
- You can swap the raspberries for other berries, such as blueberries or chopped strawberries.
- Use room temperature eggs and butter for the best results.
- Don’t over-mix the batter. Stir the ingredients just until incorporated, then gently fold in the berries.
- Line the muffin tin wells with a tablespoon of rice each before adding the liners to prevent greasy bottoms.
- Let the baked muffins cool in the tin for 5 minutes before removing to prevent the muffins from falling apart.
Nutrition Information
Show Details
Serving
1muffin
Calories
262kcal
(13%)
Carbohydrates
43g
(14%)
Protein
4g
(8%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
35mg
(12%)
Sodium
181mg
(8%)
Potassium
97mg
(3%)
Fiber
2g
(8%)
Sugar
23g
(46%)
Vitamin A
280IU
(6%)
Vitamin C
9mg
(10%)
Calcium
74mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 262 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 262kcal | 13% |
| Carbohydrates | 43g | 14% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 35mg | 12% |
| Sodium | 181mg | 8% |
| Potassium | 97mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 280IU | 6% |
| Vitamin C | 9mg | 10% |
| Calcium | 74mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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