Jump to Recipe Jump to Video Print Recipe

Soft, moist rich and absolutely delicious is how best to describe this Lemon Raspberry Muffin recipe. Just the right balance of raspberry and lemon. The sweetness make for a treat that will put a smile on anyones face. Muffins are wonderful with coffee, as a snack on the go or as a treat anytime of the day. I love baking these as the fresh home centric aroma that only comes from well made baked goods makes this recipe comforting from beginning to end. My family absolutely loves muffins and these Lemon Raspberry Muffins barely had time to cool before they started magically disappearing.

Watch the video and follow the instructions below to have these rich and delicious treats ready to share. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. These delicious Lemon Raspberry Muffins keep well and stay fresh for serval days, I hope you enjoy them. Thanks for visiting and see you again soon.

Please follow Facebook, Instagram, Twitter , Pinterest, or subscribe to my YouTube channel.

In a small cup; add milk and lemon juice. Mix until combine and set aside. In a large bowl add sugar and lemon zest. Use your fingers to rub lemon zest with sugar to release the oils.

Add eggs, vanilla extract, oil and milk mixture. Mix everything together.

Place a hand sifter over the bowl. Add flour, baking powder and salt then sift. Remove the hand sifter from the bowl. Mix everything together with the mixer.

Add fresh raspberries (if using frozen do not thaw) then gently fold the batter until well combined (do not over mix or use a mixer). Fill ⅔ full of each muffin tin.

Preheat the oven to 400°F. Coat the muffin tins with cooking spray or butter (optional: muffin paper liner).

Bake for 18-20 minutes or until lightly golden. Let the muffins cool in the tin for about 10 minutes and then transfer them to a baking rack until completely cooled.

Enjoy!

Recent Posts

Electric Deep Fried Turkey (Masterbuilt)

Be sure to follow me on Facebook, Instagram, Twitter, Pinterest, YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

Share on social media

Lemon Raspberry Muffins

Just the right balance of raspberry and lemon. The sweetness make for a treat that will put a smile on anyones face.

No ratings yet

Print Recipe Pin Recipe

Prep Time 5

Cook Time 18

Total Time 23

Course Baked Goods, Breakfast, Brunch

Cuisine American

Servings

Calories

Equipment

Muffin Tins

Ingredients

2 cups (285g) all-purpose flour
1 cup granulated sugar
½ cup whole milk
½ cup vegetable or canola oil
¼ cup lemon juice
1 tbsp lemon zest
2 ½ tsp baking powder
1 tsp vanilla extract
½ tsp salt
2 large eggs room temperature
8 oz fresh raspberries

Instructions

Preheat the oven to 400°F. Coat the muffin tins with cooking spray or butter (optional: muffin paper liner)
In a small cup; add milk and lemon juice. Mix until combine and set aside.
In a large bowl add sugar and lemon zest. Use your fingers to rub lemon zest with sugar to release the oils. Add eggs, vanilla extract, oil and milk mixture. Mix everything together.
Place a hand sifter over the bowl. Add flour, baking powder and salt then sift. Remove the hand sifter from the bowl. Mix everything together with the mixer.
Add fresh raspberries (if using frozen do not thaw) then gently fold the batter until well combined (do not over mix or use a mixer).
Fill ⅔ full of each muffin tin. Bake for 18-20 minutes or until lightly golden. Let the muffins cool in the tin for about 10 minutes and then transfer them to a baking rack until completely cooled.