Lemon Raspberry Muffins
Lemon raspberry muffins have soft cake-like crumb, a citrusy flavor and can be made with either fresh or frozen raspberries.
Equipment
- standard 12 cup muffin tin
- muffin liners
- mixing bowls of various sizes and/or large liquid measuring cup
- wire rack
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar, plus additional for sprinkling
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup cooking oil
- 2 large eggs
- 1/2 cup milk
- 1/2 cup plain yogurt or sour cream
- 2 teaspoons lemon zest
- 1 teaspoon lemon extract or lemon baking emulsion*
- 1 1/2 cups fresh or frozen raspberries
Instructions
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder and salt.
- In a large liquid measuring cup or a medium sized mixing bowl, whisk together the cooking oil, eggs, milk, plain yogurt or sour cream, lemon zest and lemon extract or lemon baking emulsion.
- Make a large well in the middle of the dry ingredients; pour the wet ingredients into this well and stir the mixture only until mixture is just combined. Fold in the raspberries.
- Using a cookie scoop, scoop the batter into a lined muffin tin and fill 2/3 of the way full. Sprinkle the top of each muffin with granulated sugar.
- Bake at 375℉ for 20-22 minutes, or until a toothpick comes out clean when inserted into the center of a muffin.
- Cool muffins on a wire rack; store in an airtight container.
Notes
Tips
- The flavor from baking emulsions do not bake out as much as extracts, since they are not alcohol based like extracts. I like LorAnn brand.
- You can substitute an equal amount of any berry in place of the raspberries
- Like with any quick bread, only mix until combined.
- Store baked muffins in an airtight container; will keep for up to 3 days.
- Freeze baked muffins for up to 3 months.
Nutrition
Serving: 1muffinCalories: 178kcalCarbohydrates: 24gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 23mgSodium: 135mgPotassium: 56mgFiber: 1gSugar: 12gVitamin A: 81IUVitamin C: 3mgCalcium: 55mgIron: 1mg
Tried this recipe?Mention @thetimelessbaker or tag #thetimelessbaker on Instagram!