Moist Raspberry Lemon Muffins
Welcome in Spring with these moist raspberry lemon muffins. Each muffin is perfectly packed with raspberry and lemon flavor.
Servings: 12 muffins
Calories: 255kcal
Equipment
- 1 kitchen scale optional
- 1 large bowl
- 1 medium bowl
- 1 Muffin tin
- 12 Muffin liners
- 1 spatula
- 1 whisk
Ingredients
- 256 grams all purpose flour 2 cups
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 large eggs room temp
- 200 grams cane sugar 1 cup
- 1 tablespoon vanilla extract
- ½ cup olive oil
- ½ cup whole milk or half and half
- 1 whole lemon juiced
- 1 tablespoon lemon zest
- 1 cup raspberries chopped
Instructions
- In a large bowl, combined the eggs and sugar, using a whisk.
- To the same bowl, pour in the vanilla extract, oil, milk, and mix to combine.
- Squeeze in the lemon juice, the add in the zest and whisk.
- In the same bowl, pour in the flour, baking soda, and baking powder.
- Add the raspberries to the batter then fold with a spatula. Let the batter sit for 25-30 minutes. Meanwhile, preheat the oven to 375º.
- Using a large cookie scoop, divide the batter evenly across the muffin tin. Bake for 23 minutes and let cool for 15 minutes afterwards.
Nutrition
Calories: 255kcal | Carbohydrates: 35g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 35mg | Sodium: 100mg | Potassium: 66mg | Fiber: 1g | Sugar: 18g | Vitamin A: 84IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 1mg
