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–+ servings

Lemon Raspberry Muffins

These lemon raspberry muffins give you a nice sharp burst of flavour with the combination of lemon and raspberry.
They can be made with fresh or frozen raspberries.
For an extra treat, you can glaze with an icing sugar glaze - just mix 2 tablespoons of icing sugar with a teaspoon of lemon juice.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 188 kcal

Ingredients
  

  • 3/4 cup milk
  • 4 tablespoons lemon juice
  • 1 teaspoon fine lemon zest
  • 1/2 cup melted butter
  • 1 egg
  • 1 3/4 cups flour
  • 1/2 cup sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup frozen raspberries roughly chopped

Instructions
 

  • Pre-heat oven to 375 degrees F
  • Place baking cases in a 12 cup muffin pan
  • Mix the dry ingredients together
  • Stir in the raspberries
  • Whisk the wet ingredients together
  • Add the wet ingredients to the dry ingredients and stir until just blended don’t over mix
  • Use an ice cream scoop to fill 12 muffin cups
  • Bake for 20 minutes
  • Cool on a wire rack

Nutrition Facts per serving

Calories: 188kcalCarbohydrates: 25gProtein: 3gFat: 9gSaturated Fat: 5gCholesterol: 36mgSodium: 283mgPotassium: 65mgFiber: 1gSugar: 10gVitamin A: 281IUVitamin C: 5mgCalcium: 86mgIron: 1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

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