Raspberry Lemon Muffins
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These light and tender raspberry lemon muffins have a sweet combination of flavors. They’re simple and quick to make, and totally delicious!
I’m not very big on New Year’s resolutions, but this year I set an intention to actually use some of my nice things, instead of always saving them for later. I buy things like nice pens or cute stationary, and then I’m too afraid to use them because it never seems like a special enough occasion. And yes, I know how silly that is! So this year I’m going to enjoy my things, and make every day special. What does that have to do with muffins? Well, I bought these very cute bakery-style muffin liners several months ago, but I haven’t used them because I didn’t want to waste them. But I finally decided that enough is enough, and I used them to bake these lovely raspberry lemon muffins!
These muffins are so light and fluffy, with the most delicious combination of flavors. I used freeze-dried raspberries, because I love how concentrated the raspberry flavor is. The combination of fresh lemon zest, lemon extract, and raspberry is fantastic. I used the same base for these muffins that I use in my blueberry streusel muffins and almond poppy seed muffins, and it’s always a winner. These muffins came out totally perfect! And yes, the muffin liners weren’t strictly necessary, but they made a normal average day feel a little more special. That’s always a win!
Raspberry Lemon Muffins
Print Recipe
Ingredients
- 1 cup sugar
- zest of one lemon
- 2 cups flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 2 eggs
- 1/2 cup oil
- 1 teaspoon vanilla
- 1 teaspoon lemon extract
- 1 1 ounce bag freeze dried raspberries
Instructions
- Preheat the oven to 425. Line 18 muffin cups with paper liners.
- In a medium bowl, rub the lemon zest into the sugar until fragrant. Add the flour, baking powder, and salt, and stir to combine. Make a well in the dry ingredients and set aside.
- In a small bowl or measuring cup, whisk together the eggs, oil, vanilla, and lemon extract. Pour the wet ingredients into the dry ingredients, and stir until just combined.
- Gently fold the freeze dried raspberries into the muffin batter. Scoop into the prepared muffin cups, filling 3/4 full. Bake 15-17 minutes, until golden on top.
Delightful post