Lemon Raspberry Muffins

If you're looking for a delightful way to start your day or a sweet treat to enjoy as an afternoon snack, look no further than Zesty Lemon Raspberry Bliss Muffins. These muffins are a harmonious blend of bright lemon flavor and sweet-tart raspberries, making them a refreshing option that is sure to please your palate. The zesty citrus notes from freshly squeezed lemon juice and grated lemon zest perfectly complement the juicy raspberries, creating a burst of flavor in every bite.

Discover the perfect way to brighten your day with Zesty Lemon Raspberry Bliss Muffins! This easy recipe combines the vibrant flavors of fresh lemons and juicy raspberries, creating a delightful treat that’s perfect for breakfast or a snack. With simple ingredients and a straightforward process, you’ll enjoy the warm, inviting aromas that fill your kitchen as they bake. Indulge in a burst of citrus and berry goodness in every fluffy bite. Perfect for impressing family and friends or just treating yourself!

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Ingredients

1 ½ cups all-purpose flour

½ cup granulated sugar

2 teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 large lemon (zest and juice)

½ cup unsalted butter, melted

1 large egg

½ cup buttermilk (or milk with 1 teaspoon vinegar)

1 teaspoon vanilla extract

1 cup fresh raspberries (or frozen, if out of season)

Optional: powdered sugar for dusting

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.

Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until combined.

Combine Wet Ingredients: In another bowl, whisk together the melted butter, lemon zest, lemon juice, egg, buttermilk, and vanilla extract until smooth.

Combine Mixtures: Pour the wet mixture into the dry ingredients, gently folding with a spatula until just combined. Do not overmix; it’s okay if there are a few lumps.

Add Raspberries: Carefully fold in the fresh raspberries, ensuring they are evenly distributed throughout the batter.

Fill Muffin Tins: Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. This will help them rise nicely.

Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.

Cool: Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely.

Serve: If desired, dust the cooled muffins with powdered sugar before serving for an extra touch of sweetness. Enjoy your zesty lemon raspberry muffins with coffee or tea!

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 12 muffins