Description
Delightful raspberry lemon muffins promise a perfect balance of tangy and sweet flavors that dance across your palate. Bakers can craft these irresistible treats in mere minutes, bringing sunshine and joy to any morning breakfast or afternoon tea.
Ingredients
Scale
Wet Ingredients:
- 1/2 cup (120 ml) vegetable oil
- 2 large eggs
- 3/4 cup (180 ml) milk
- 1/2 cup (120 ml) lemon juice
- 1 tsp vanilla extract
Dry Ingredients:
- 2 cups (240 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp lemon zest
Fruit Ingredients:
- 1 1/2 cups (180 g) fresh raspberries
- 2 tbsp powdered sugar (for topping)
Instructions
- Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- Whisk together vegetable oil, eggs, milk, lemon juice, and vanilla extract in a large mixing bowl until thoroughly combined and smooth.
- In a separate bowl, blend flour, granulated sugar, baking powder, salt, and lemon zest, creating a uniform dry mixture.
- Gently fold the dry ingredients into the wet ingredients, stirring until just combined without overmixing to maintain a light texture.
- Carefully incorporate fresh raspberries into the batter, gently folding to distribute evenly without crushing the delicate fruit.
- Divide the batter equally among the prepared muffin cups, filling each about 3/4 full for optimal rising.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean with minimal crumbs.
- Remove from the oven and allow muffins to cool in the tin for 5 minutes before transferring to a wire rack.
- Once completely cooled, dust the muffins with powdered sugar using a fine-mesh sieve for an elegant finishing touch.
Notes
- Gently fold ingredients to keep the muffins tender and prevent tough, dense texture from overmixing.
- Use room temperature eggs and milk to ensure even mixing and consistent batter consistency.
- Swap fresh raspberries with frozen ones if needed, but do not thaw them to prevent color bleeding and maintain fruit integrity.
- For gluten-free option, replace all-purpose flour with a 1:1 gluten-free baking blend to accommodate dietary restrictions.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 199
- Sugar: 12 g
- Sodium: 122 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 38 mg