Lemon Raspberry Muffins (Print Version)

Zesty muffins with fresh raspberries and lemon, ready in 35 minutes.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 3/4 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 2 large eggs
07 - 1/2 cup vegetable oil
08 - 1 cup plain yogurt or sour cream
09 - Zest of 1 large lemon
10 - 1/4 cup freshly squeezed lemon juice
11 - 1 teaspoon vanilla extract

→ Add-ins

12 - 1 1/4 cups fresh raspberries
13 - 1 tablespoon all-purpose flour for coating raspberries

# How to Make It:

01 - Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly with cooking spray.
02 - In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate bowl, whisk the eggs, oil, yogurt or sour cream, lemon zest, lemon juice, and vanilla extract until smooth and well blended.
04 - Pour the wet ingredients into the dry ingredients. Using a spatula, gently fold together until just combined. The batter should remain slightly lumpy—do not overmix.
05 - Place fresh raspberries in a small bowl and toss with 1 tablespoon flour to coat evenly. This prevents berries from sinking to the bottom during baking.
06 - Gently fold the flour-coated raspberries into the batter, taking care not to crush them.
07 - Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
08 - Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
09 - Allow muffins to cool in the pan for 5 minutes, then carefully transfer to a wire rack to cool completely before serving.

# Expert Advice:

01 -
  • The yogurt keeps these muffins incredibly moist without making them dense or heavy
  • Fresh lemon zest cuts through the sweetness making each bite feel light and refreshing
  • They come together in one bowl with minimal effort but taste like something from a bakery
02 -
  • Overmixing the batter will make these tough and dense, so stop as soon as the flour disappears
  • The flour coating on the raspberries really does prevent them from sinking during baking
  • Room temperature ingredients blend more easily, so take your eggs and yogurt out about 20 minutes before starting
03 -
  • Greek yogurt makes these even richer and adds a bit more protein, though regular yogurt works perfectly fine
  • If using frozen raspberries, keep them frozen and do not thaw or they will bleed into the batter and turn everything grayish pink

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