Raspberry Muffins

These raspberry muffins are light, fluffy and incredibly moist bakery style muffins filled with fresh or frozen raspberries and a hint of lightly tart  lemon. 

In a mixing bowl, whisk the flour, baking powder and salt together until well combined.

Step 1:  

In another bowl whisk the sugar and lemon zest together. Whisk in the melted butter, eggs, sour cream, milk and vanilla extract until well combined.

Step 2:  

Let the raspberry muffin batter rest at room temperature for 30 - 60 minutes for bakery style muffins.Stir the dry ingredients into the wet. Do not overmix.

Step 3:  

Preheat the oven to 375 F (190 C).Line (2) 12 ct. muffin pans with cupcake liners. Fold in the fresh or frozen raspberries after the rest period.

Step 4:  

Use a 3 tablespoon sized cookie scoop to scoop the muffin batter into each of the muffin liners, alternating every other cup. Bake the muffins at 375 F (190 C) for 18 - 22 minutes.

Step 5:  

The muffins are done when a toothpick inserted into the center comes about with a few moist crumbs or when a finger pressed gently into the center of the muffins quickly bounces back.

Step 6:  

Cool the moist raspberry muffins in the muffin pan for 5 - 10 minutes. Carefully remove the muffins to cool to room temperature and enjoy!

Step 7:  

Get the recipe by clicking on the button below!