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5 from 4 votes

Lemon Raspberry Muffins

This muffin recipe is absolutely delicious and so easy to make! It's a beautiful combination of tart and sweet in one yummy bite!
Prep Time10 minutes
Cook Time18 minutes
Passive Time0 minutes
Total Time28 minutes
Servings: 12 muffins
Author: Francine Lizotte
Course: Breakfast & Brunch, Snacks
Cuisine: International
Keyword Baking, Fruits, Kids Recipes, Low Sodium/No Sodium, Muffins (sweet), Quick & Easy

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.