Lemon Raspberry Muffins
Who doesn’t have a sweet tooth 🦷 once in a while? I sure do! I enjoy baking pies, cakes 🍰, pastries, etc. Unfortunately there’s a little problem… there’s only two of us to eat my baking unless we invite people over to help out.
What to do when I have the craving for baked goods? The answer is muffins! Yep, that’s right… muffins! I love 💖 them and here are the reasons why.
First, they are amazingly yummy! Second, you can eat them anytime of day – breakfast, lunch, mid-afternoon snack, dessert, after dinner… why not? Third, they are easy to make 👩🍳, to eat, and bring along. And lastly, I can freeze some and when I have to “fix” that sweet tooth, I take one out from the freezer and reheat it in the microwave or just wait and thaw it out for a while.
There are so many recipes for delicious muffins to choose from therefore it can be hard to decide 🤔 on what kind to make so let me help you with your decision. Here are my Lemon Raspberry Muffins.
They are moist, full of flavor and have just the right balance of tart and sweet to them. These Lemon Raspberry Muffins are the perfect choice for breakfast, a lunch box, a mid-afternoon snack or even later on for dessert. Bake, eat, freeze, thaw, reheat, whatever you do, they are amazingly delicious 😋!
I have many muffin recipes and these Lemon Raspberry Muffins are in my top ten favorites. After you’ve tried them, you’ll understand what I mean and will definitely add them to your recipe folder 📁.
Bon Appétit! 🍽
As I mentioned, I have a few more tasty muffin recipes besides my Lemon Raspberry Muffin’s. Here are the links for them…😀
– Pumpkin & Spice Cream Cheese Muffins
– Dulce de Leche Cupcakes
– Lemon Poppy Seed Muffins
– Whole Wheat Banana Muffins
and for even more delicious snack recipes 🥨, click on this link… Recipe Category • Snacks
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
Lemon Raspberry Muffins
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Ingredients
- 1 1/2 cups unbleached all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp. baking powder
- 1 tsp. lemon zest
- 1/2 tsp. baking soda
- 1/4 tsp. ground Himalayan pink salt
- 1/2 cup vanilla Greek-style yogurt
- 1/4 cup light sour cream
- 3 tbsp. grapeseed oil tips & tricks
- 2 tbsp. freshly squeezed lemon juice tips & tricks
- 2 large free-run eggs, room temperature, beaten
- 1/2 tsp. pure lemon extract
- 1 cup fresh raspberries tips & tricks
Directions
- Preheat oven to 375ºF.
- Spray a muffin pan or line with paper liners; set aside.
- In a large bowl, combine flour, sugar, baking powder, lemon zest, baking soda and salt; whisk until well blended.
- In a medium bowl, combine yogurt, sour cream, grapeseed oil, lemon juice, eggs and lemon extract; whisk until well combined.
- Add the wet ingredients to the dry ingredients and fold until just combined - don’t over mix. Gently fold in the raspberries. Divide the batter evenly into the prepared muffin pan.
- Transfer to the preheated oven and bake for 18 to 20 minutes or until a cake tester inserted in the center of a muffin comes out clean with a few crumbs.
- Cool the muffins in the pan for 10 minutes before removing them onto a cooling rack.
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