Raspberry Lemon Muffins
Servings: 16
Calories: 233kcal
These Raspberry Lemon Muffins are sweet, moist, and fluffy! They’re the perfect way to enjoy fresh summer raspberries because when paired with bright and tart lemon flavors, the berries really sing. These muffins are a great way to start the day or enjoyed as a sweet afternoon snack!
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Ingredients
Muffins
- 2 cups flour
- 1 cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 eggs
- 1 cup buttermilk or 1/2 cup milk and 1/2 cup sour cream
- ⅔ cup oil I use extra light olive oil
- 1 tablespoon fresh lemon juice
- ½ teaspoon vanilla extract
- 1 lemon zest 1 lemon
- 1 ¼ cups fresh raspberries
Glaze
- ¾ cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Preheat oven to 400*F. and line a cupcake pan with paper liners.
- Combine flour, sugar, baking powder and salt in a large bowl and set aside.
- In another large bowl combine eggs, buttermilk, oil, lemon juice, vanilla and lemon zest and whisk until well combined.
- Pour wet ingredients into the bowl of dry ingredients and stir just until combined (do not over-mix).
- Gently fold in fresh raspberries.
- Fill cupcake liners 3/4 full with batter, place muffins in the oven and then REDUCE OVEN TEMPERATURE TO 375*F.
- Bake at 375*F. for 18-20 minutes.
- When the muffins have been baked, prepare glaze by simply whisking together the powdered sugar and lemon juice.
- When the muffins are cool enough to hold, dip muffins in lemon glaze, then allow the glaze to set while the muffins finish cooling.
Notes
Preheating the oven to 400* before baking will help the muffins rise quickly and get a nice domed top. Be sure to reduce the baking temperature to 375* for the remainder of the baking period.
Nutrition
Calories: 233kcal | Carbohydrates: 32g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 22mg | Sodium: 176mg | Potassium: 59mg | Fiber: 1g | Sugar: 19g | Vitamin A: 54IU | Vitamin C: 4mg | Calcium: 69mg | Iron: 1mg