Real Recipes From Real Home Cooks ®

lemon raspberry muffins

a recipe by
Francine Lizotte
Surrey South, BC

This muffin recipe is absolutely delicious and so easy to make! It's a beautiful combination of tart and sweet in one yummy bite!

serves 12 large muffins
prep time 10 Min
cook time 18 Min
method Bake

Ingredients For lemon raspberry muffins

  • 1 1/2 c
    unbleached all-purpose flour
  • 3/4 c
    granulated sugar
  • 2 tsp
    baking powder
  • 1 tsp
    lemon zest
  • 1/2 tsp
    baking soda
  • 1/4 tsp
    ground himalayan sea salt
  • 1/2 c
    vanilla greek-style yogurt
  • 1/4 c
    light sour cream
  • 3 Tbsp
    grapeseed oil
  • 2 Tbsp
    freshly squeezed lemon juice
  • 2 lg
    free-run eggs, room temperature, beaten
  • 1/2 tsp
    pure lemon extract
  • 1 c
    fresh raspberries

How To Make lemon raspberry muffins

  • 1
    Preheat oven to 375ºF. Spray a muffin pan or line with paper liners; set aside.
  • 2
    In a large bowl, combine flour, sugar, baking powder, lemon zest, baking soda and salt; whisk until well blended.
  • 3
    In a medium bowl, combine yogurt, sour cream, oil, lemon juice, eggs and lemon extract. Whisk until well combined.
  • 4
    Add the wet ingredients to dry ingredients and fold until just combined; don’t over mix. Gently fold in raspberries. Divide the batter evenly into the prepared muffin pan.
  • 5
    Transfer to the preheated oven and bake for 18 to 20 minutes or until a cake tester inserted in the center of a muffin comes out clean with a few crumbs. Cool the muffins in the pan for 10 minutes before removing onto a cooling rack.
  • 6
    To view this recipe on YouTube, click on this link >>>>