Lemon Raspberry Muffins

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A delicious lemon and raspberry combination!


  •  2 cups (240g) all-purpose flour
  •  1/2 cup (100g) granulated sugar
  •  1/4 cup (50g) packed light brown sugar
  •  1 teaspoon baking powder
  •  1/2 teaspoon baking soda
  •  1/2 teaspoon salt
  •  zest of 1 medium lemon
  •  1/2 cup (113g) unsalted butter, melted and cooled
  •  1/2 cup (118ml) milk
  •  2 large eggs, lightly beaten
  •  juice of 1 medium lemon
  •  6 ounces (170g) raspberries
  •  sanding sugar, optional


  1. Preheat oven to 400°F. Line or grease 12 standard muffin cups.
  2. Stir together the flour, sugar, brown sugar, baking powder, baking soda, salt, and lemon zest. Make a well in the center of the mixture.
  3. In a separate bowl, stir together the butter, milk, eggs, and lemon juice. Pour into the well in the flour mixture. Stir just until combined. Gently stir in the raspberries.
  4. Divide the batter among the prepared muffins cups, filling each about 3/4 full. If desired, sprinkle the top of each with a pinch or two of sanding sugar.
  5. Bake 14 to 18 minutes, or until the edges are browned and a pick inserted into the center comes out clean.
  6. Cool the muffins in the pan 5 to 10 minutes before serving.


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