Lemon Raspberry Muffins (Printable)

Moist, zesty muffins filled with fresh raspberries and bright lemon flavor. Perfect for breakfast or afternoon snacking.

# What You 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 (or frozen, unthawed)
13 - 1 tablespoon all-purpose flour (for tossing raspberries)

# Directions:

01 - Preheat oven to 375°F. Line 12-cup muffin tin with paper liners or grease lightly with cooking spray.
02 - In large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly distributed.
03 - In separate bowl, whisk eggs, oil, yogurt, lemon zest, lemon juice, and vanilla until smooth and thoroughly combined.
04 - Pour wet ingredients into dry ingredients. Fold gently with spatula just until combined; avoid overmixing to prevent tough muffins.
05 - Toss raspberries with 1 tablespoon flour in small bowl. Gently fold floured berries into batter until evenly distributed.
06 - Divide batter among prepared muffin cups, filling each about 3/4 full. Use ice cream scoop for consistent portioning.
07 - Bake 18-22 minutes until toothpick inserted in center comes out clean or with few moist crumbs. Rotate pan halfway through for even baking.
08 - Let muffins cool in pan 5 minutes. Remove from pan and transfer to wire rack to cool completely before serving.

# Expert Tips:

01 -
  • The lemon cuts through the richness just enough to make you want another one immediately
  • They freeze beautifully so you can bake once and have breakfast sorted for weeks
  • The raspberries stay suspended in the batter instead of sinking to the bottom
02 -
  • Room temperature ingredients mix together more smoothly, so set your eggs and yogurt out about 30 minutes before baking
  • The muffins are done when they're golden and spring back lightly when touched in the center
03 -
  • Greek yogurt makes these slightly richer and tangier, but regular plain yogurt works perfectly fine
  • If using frozen raspberries, keep them frozen and don't thaw them or they'll release too much liquid into the batter

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