Lemon Raspberry Muffins
These Lemon Raspberry Muffins are bursting with delicious flavors from raspberries and a touch of lemon. Add a sprinkle of coarse sugar for an added touch of sweetness.
Servings 14 Muffins
Ingredients
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 cups flour
- 1/2 tsp salt
- 2 tsp baking powder
- 1/2 cup milk
- 1 1/2 cups raspberries, fresh or frozen
- zest of two lemons
- 2 TBSP lemon juice
- 1/2 cup coarse sparkling sugar
Instructions
- Preheat oven to 375 degrees.
- Add sugar and butter in a medium bowl and beat until smooth.
- Add eggs and blend until smooth. Mix in vanilla and lemon juice.
- In a separate bowl mix together flour, salt, lemon zest and baking powder. Add to sugar mixture a little at a time, alternating with the 1/2 cup milk.
- Carefully fold in raspberries. Divide batter among muffin tin filling about 1/2 - 2/3rds full.
- Sprinkle coarse sugar on top and bake for 18 -22 minutes, depending on oven. I check at 18 minutes.