Raspberry Lemon Muffins ππ§
Overview:
Indulge in the delightful blend of tangy raspberries and zesty lemon with these Raspberry Lemon Muffins! Bursting with flavor and moist texture, these muffins are perfect for breakfast, brunch, or a sweet treat any time of the day. With just a few simple steps, you’ll have a batch of these heavenly muffins ready to enjoy in no time!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Calories: 184.3 per muffin
- Rating: ββββ (4/5)
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1 cup lemon yogurt
- 1/4 cup butter, melted
- 1 tablespoon margarine, melted
- 1 lemon rind, grated
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 1 1/2 cups frozen raspberries
Instructions:
| Step | Description |
|---|---|
| 1 | Mix Dry Ingredients: In a mixing bowl, combine the all-purpose flour, sugar, baking powder, baking soda, and salt. Stir well to ensure the dry ingredients are evenly distributed. |
| 2 | Prepare Wet Ingredients: In another bowl, whisk together the eggs, lemon yogurt, melted butter, margarine, grated lemon rind, and vanilla extract until well combined. |
| 3 | Combine Mixtures: Pour the wet mixture into the bowl of dry ingredients. Gently stir until just moistened, being careful not to overmix. |
| 4 | Fold in Raspberries: Gently fold in the fresh and frozen raspberries until evenly distributed throughout the batter. |
| 5 | Fill Muffin Tins: Line a muffin tin with paper liners and fill each liner three-fourths full with the batter. |
| 6 | Bake: Preheat your oven to 400Β°F (200Β°C). Place the filled muffin tin in the oven and bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. |
| 7 | Cool and Enjoy: Once baked, remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature! |
Tips:
- For extra lemony flavor, add a splash of lemon juice to the wet mixture.
- Be careful not to overmix the batter to ensure tender, fluffy muffins.
- Feel free to substitute the raspberries with your favorite berries or fruits for a delicious variation.
- Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Keywords:
Breads, Raspberries, Berries, Fruit, Potluck, Spring, Summer, < 60 Mins, Oven
Nutritional Information (per muffin):
- Calories: 184.3
- Fat: 5.2g
- Saturated Fat: 2.9g
- Cholesterol: 46.2mg
- Sodium: 283.4mg
- Carbohydrates: 30.2g
- Fiber: 1.6g
- Sugar: 13.1g
- Protein: 4.3g
These Raspberry Lemon Muffins are a delightful addition to any breakfast table or brunch spread. With their bright, refreshing flavors and moist texture, they’re sure to become a new favorite in your baking repertoire. Enjoy them with a cup of tea or coffee for a truly blissful treat!
