Lemon Raspberry Muffins Recipe | Home Baking 

Written By Airam Velarde

Ingredients:

  • 2 Cups All Purpose Flour (272g)

  • 3 Teaspoons Baking Powder (15g)

  • ¼ Teaspoon Salt (1.5g)

  • ¾ Cup Softened Butter (168g)

  • ¾ Cup Sugar (144g)

  • 5 Tablespoons Plain Yogurt (70g)

  •  2 Eggs

  • 2 Teaspoons Vanilla Extract (10ml)

  • 1 Tablespoon Lemon Zest (6g)

  • ¼ Cup Lemon Juice (60ml)

  • 1-¼ Cups Fresh Raspberries (153g)

Glaze:

  • 1 Cup Powdered Sugar (120g)

  • 2 Tablespoons Lemon Juice (30ml)

Directions:

  1. In a bowl, whisk together the flour, baking powder, and salt. Set aside. In a large mixing bowl, beat the butter and sugar until light and fluffy. Add the eggs, mixing just until combined. Add the lemon zest, vanilla, yogurt, and lemon juice; beat until well combined. Gradually add the flour mixture in 2 additions, mixing just until smooth and well combined. Fold in the raspberries.

  2. Line a muffin tin with paper liners. Fill each liner cup ¾ full with batter. Bake in a preheated oven at 350F for 25-30 minutes or until an inserted toothpick comes out clean and the tops are golden brown. Remove from pan and let cool completely on a wire rack.

  3. For the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle glaze over muffins. Let stand about 30 minutes until the glaze sets.

 | Makes about 12 muffins. 

Airam Velarde
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