Raspberry Muffins Recipe
These raspberry muffins are light, fluffy and incredibly moist bakery style muffins filled with fresh or frozen raspberries and a hint of lemon. This quick and easy raspberry muffin recipe makes the best lemon raspberry muffins you’ll want to make over and over again.
Equipment
- 12 muffin liners
- 1 whisk or flexible spatula
- 1 large cookie scoop (3 tbsp, 45 ml) optional
Ingredients
- 2 cups (240 g) all purpose flour
- 2 tsp baking powder
- ½ teaspoon salt
- 1 cup (200 g) granulated sugar
- 1 lemon, zested
- 4 tbsp (57 g) unsalted butter, melted
- ¼ cup (59 ml) oil
- 2 large eggs (US), room temperature
- 1 tsp (5 ml) vanilla extract
- ½ cup (120 g) sour cream, room temperature
- ½ cup (118 ml) milk, room temperature
- 2 cups fresh or frozen raspberries tossed in 2 tablespoon (25 g) flour
Instructions
- In a mixing bowl, whisk the flour, baking powder and salt together until well combined.2 cups (240 g) all purpose flour, 2 teaspoon baking powder, ½ teaspoon salt
- In another bowl whisk the sugar and lemon zest together until well combined with a wet sand consistency.1 cup (200 g) granulated sugar, 1 lemon, zested
- Whisk in the melted butter, eggs, sour cream, milk and vanilla extract until well combined.4 tablespoon (57 g) unsalted butter, melted, ¼ cup (59 ml) oil , 2 large eggs (US), room temperature, 1 teaspoon (5 ml) vanilla extract , ½ cup (120 g) sour cream, room temperature, ½ cup (118 ml) milk, room temperature
- Stir the dry ingredients into the wet. Do not overmix. Let the raspberry muffin batter rest at room temperature for 30 - 60 minutes for bakery style muffins.
- While the muffins rest, 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. Use a 3 tablespoon sized cookie scoop to scoop the muffin batter into each of the muffin liners, alternating every other cup.2 cups fresh or frozen raspberries
- Bake the muffins at 375 F (190 C) for 18 - 22 minutes. 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.
- Cool the moist raspberry muffins in the muffin pan for 5 - 10 minutes. Carefully remove the muffins to cool to room temperature and enjoy!
Notes
Store leftover muffins: Place the moist and fluffy lemon raspberry muffins in an airtight container for up to 2 days. Then transfer the muffins to the fridge for up to 3 more days.
Make them mini muffins: Use my Mini Blueberry Muffins recipe and replace the blueberries with raspberries.
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