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Fresh raspberry muffin batter in paper cups ready for baking, featured on Baked Bree.

Lemon Raspberry Muffins

Bree Hester
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Course breakfast and brunch
Cuisine baking
Servings 12 muffins
Calories 195 kcal

Ingredients
  

  • 6 tablespoons unsalted butter
  • 1/3 cup whole milk
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons lemon juice
  • 3/4 teaspoon vanilla
  • 1 1/2 cups flour
  • 3/4 cup sugar
  • Zest of one lemon
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 pint raspberries
  • Sanding sugar or regular sugar to sprinkle on top

Instructions
 

  • In one bowl, whisk together the dry ingredients. In another whisk together the wet ingredients.
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  • Add the wet to the dry and mix until the batter just comes together. It can be lumpy. The more you mix the batter, the less tender the muffin will be.
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  • Fold in the gorgeous fresh red raspberries.
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  • Put the batter in a lined muffin tin. Can you tell how much I love these fancy liners? I sourced them for you on my blueberry muffin post in the comments section.
    Fresh raspberry muffin batter in paper cups ready for baking, featured on Baked Bree.
  • Sprinkle the tops of the muffins generously with the sanding sugar. Bake in a preheated 375 degree oven for 18 to 20 minutes or until a toothpick comes out clean.
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  • Look at the crunchy top. I wish that I had some of these little babies right now.
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  • Look at all of the gorgeous raspberries. I need to make these again ASAP. I may never need to go to La Bou ever again.
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Nutrition

Calories: 195kcalCarbohydrates: 29gProtein: 4gFat: 8gSaturated Fat: 4gSodium: 210mgFiber: 2g
Keyword Lemon Raspberry Muffins
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