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lemon raspberry muffins

ClubFoody avatar
Recipe by
Francine Lizotte
@ClubFoody
Surrey South, BC

This muffin recipe is absolutely delicious and so easy to make! It's a beautiful combination of tart and sweet in one yummy bite!

read more
yield 12 large muffins
prep time 10 Min
cook time 18 Min
method Bake

Ingredients For lemon raspberry muffins

  • 1 1/2 c
    unbleached all-purpose flour
  • 3/4 c
    granulated sugar
  • 2 tsp
    baking powder
  • 1 tsp
    lemon zest
  • 1/2 tsp
    baking soda
  • 1/4 tsp
    ground himalayan sea salt
  • 1/2 c
    vanilla greek-style yogurt
  • 1/4 c
    light sour cream
  • 3 Tbsp
    grapeseed oil
  • 2 Tbsp
    freshly squeezed lemon juice
  • 2 lg
    free-run eggs, room temperature, beaten
  • 1/2 tsp
    pure lemon extract
  • 1 c
    fresh raspberries

How To Make lemon raspberry muffins

  • 1
    Preheat oven to 375ºF. Spray a muffin pan or line with paper liners; set aside.
  • 2
    In a large bowl, combine flour, sugar, baking powder, lemon zest, baking soda and salt; whisk until well blended.
  • 3
    In a medium bowl, combine yogurt, sour cream, oil, lemon juice, eggs and lemon extract. Whisk until well combined.
  • 4
    Add the wet ingredients to dry ingredients and fold until just combined; don’t over mix. Gently fold in raspberries. Divide the batter evenly into the prepared muffin pan.
  • 5
    Transfer to the preheated oven and bake for 18 to 20 minutes or until a cake tester inserted in the center of a muffin comes out clean with a few crumbs. Cool the muffins in the pan for 10 minutes before removing onto a cooling rack.
  • 6
    To view this recipe on YouTube, click on this link >>>>
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