Description
Delightfully tangy and sweet muffins with a burst of fresh raspberries and zesty lemon flavor.
Ingredients
Scale
For the Crust:
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 2 tbsp lemon zest
- 1 1/2 cups fresh raspberries
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, mix melted butter, eggs, milk, vanilla extract, and lemon zest.
- Gently fold the wet ingredients into the dry ingredients until just combined.
- Carefully fold in the raspberries, being careful not to overmix.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean.
- Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack.
Notes
You can customize the seasonings to taste.