Lemon Raspberry Muffins
Deliciously light, fluffy and moist Lemon Raspberry Muffins. This easy recipe is a winner!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs , lightly beaten
- 1 cup milk
- 1 Tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 cup oil (vegetable or canola oil)
- 1 1/2 cups raspberries (fresh or frozen)
For the glaze:
- 1 cup powdered sugar
- 2-3 Tablespoons fresh lemon juice
Preheat oven to 400 degrees F. In a measuring cup mix together milk and lemon juice. In a separate large bowl combine dry ingredients: flour, sugar, baking powder, and salt in a large bowl.
In another bowl, mix eggs, oil, lemon zest, and the milk/lemon mixture. Stir the wet ingredients into the flour mixture, stirring just until moistened. Fold in the raspberries.
Line a muffin tin with liners, or grease it well with cooking spray. Fill 15-18 muffin cups 2/3 full. Bake at 400 degrees F for 18-20 minutes or until a toothpick inserted in the center comes out with few crumbs.
For the glaze:
In a small bowl, whisk together the confectioners sugar and 2 tablespoons lemon juice. (if you want the glaze even thinner, add an extra tablespoon of lemon juice). Allow the muffins to cool for a few minutes before drizzling with glaze.
Serving: 15muffins | Calories: 235kcal | Carbohydrates: 36g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 23mg | Sodium: 94mg | Potassium: 146mg | Fiber: 1g | Sugar: 22g | Vitamin A: 60IU | Vitamin C: 4.5mg | Calcium: 62mg | Iron: 1mg