Ingredients for Lemon Raspberry Muffins
- All Purpose Flour
- 1 ½ cups granulated sugar
- 4 teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- Vegetable Oil
- 2 tablespoons fresh lemon juice
- Fresh Lemon Zest
- 1 ½ cups fresh raspberries
- 1 cup powdered sugar
- 1-2 teaspoons milk (for glaze)
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How to Make Lemon Raspberry Muffins
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 ½ cups granulated sugar, 4 teaspoons baking powder, and ½ teaspoon salt.
- In a separate bowl, whisk together 2 large eggs, 1 cup buttermilk, ½ cup vegetable oil, 2 tablespoons lemon zest, and 2 tablespoons fresh lemon juice.
- Gently pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in 1 ½ cups fresh raspberries.
- Fill the muffin cups two-thirds full.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- **For the Lemon Glaze:** In a small bowl, whisk together 1 cup powdered sugar, 2-3 tablespoons fresh lemon juice, and 1-2 teaspoons milk until smooth and pourable. Adjust milk for desired consistency.
- Drizzle the glaze over the cooled muffins.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
224g
Fat
16g
Carbs
30g
