Raspberry Lemon Muffins ๐๐ง
Overview:
- Preparation Time: 15 minutes
- Cooking Time: 17 minutes
- Total Time: 32 minutes
- Servings: 12 muffins
- Calories per serving: 166.6 kcal
- Rating: โญโญโญโญโญ (based on 12 reviews)
Introduction:
Raspberry Lemon Muffins offer a delightful fusion of tangy lemon zest, juicy raspberries, and a hint of sweetness. With a preparation time of just 15 minutes and a quick baking period of 17 minutes, these muffins are perfect for busy mornings or a spontaneous baking session. Bursting with flavor and boasting a fluffy texture, they’re sure to become a household favorite.
Ingredients:
- 1/2 cup plain yogurt
- 3 tablespoons lemon juice
- 1 cup all-purpose flour
- 2/3 cup white sugar (plus extra for sprinkling)
- 1/2 tablespoon baking powder
- 1/2 teaspoon salt
- Zest of 1 lemon
- 1 1/2 cups frozen raspberries
- 2 egg whites
- 1/4 cup oil (preferably neutral-flavored)
- 1 teaspoon lemon extract (optional)
Instructions:
| Step | Description |
|---|---|
| 1 | Preheat Oven: Preheat the oven to 400ยฐF (200ยฐC). |
| 2 | Prepare Muffin Tin: Grease a 12-cup muffin tin or line with paper liners for easy removal. |
| 3 | Mix Wet Ingredients: In a large bowl, combine the plain yogurt, oil, lemon juice, egg whites, and lemon extract (if using). Stir until well incorporated. |
| 4 | Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, 2/3 cup white sugar, baking powder, salt, and lemon zest. Ensure even distribution of ingredients. |
| 5 | Combine Wet and Dry: Add the wet ingredients to the dry mixture. Gently fold until just blended, being careful not to overmix, which could result in dense muffins. |
| 6 | Add Raspberries: Carefully fold in the frozen raspberries until evenly distributed throughout the batter. |
| 7 | Fill Muffin Cups: Spoon the batter evenly into the prepared muffin cups, filling each about 2/3 full. |
| 8 | Optional Decoration: For an extra touch of sweetness and visual appeal, sprinkle a little extra white sugar over the tops of the muffins before baking. |
| 9 | Bake: Place the muffin tin in the preheated oven and bake for 15 to 17 minutes, or until the tops spring back when lightly touched and a toothpick inserted into the center comes out clean. |
| 10 | Cool: Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature. |
Nutritional Information (per serving):
- Calories: 166.6 kcal
- Fat: 3.9 g
- Saturated Fat: 0.7 g
- Cholesterol: 1.3 mg
- Sodium: 123.3 mg
- Carbohydrates: 30.7 g
- Fiber: 1.4 g
- Sugar: 17.6 g
- Protein: 2.7 g
Recipe Notes:
- Yogurt Substitute: Greek yogurt can be used as a substitute for plain yogurt for a richer texture and higher protein content.
- Fresh Raspberries: If fresh raspberries are in season, they can be used instead of frozen ones. Simply adjust the baking time slightly as needed.
- Customization: Feel free to customize these muffins by adding nuts, seeds, or other favorite fruits such as blueberries or strawberries.
- Storage: Store any leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for longer-term storage.
With their vibrant flavor and moist crumb, these Raspberry Lemon Muffins are guaranteed to brighten up any breakfast table or afternoon snack time. Enjoy the delightful combination of tart lemon and sweet raspberries in every bite!
