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Lemon Raspberry Muffins

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Delightful muffins bursting with zesty lemon and juicy raspberries, perfect for breakfast or an afternoon snack.

Ingredients

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  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 cup milk
  • 1 tablespoon lemon zest
  • 1/4 cup lemon juice
  • 1 cup fresh raspberries

Instructions

  1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, and salt.
  3. In another bowl, mix the melted butter, eggs, milk, lemon zest, and lemon juice until well combined.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined.
  5. Gently fold in the fresh raspberries.
  6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
  7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  8. Let cool for a few minutes in the pan, then remove the muffins to a wire rack to cool completely.

Notes

For freshest flavor, use organic lemons. If using frozen raspberries, add them straight from the freezer.

Nutrition

Find it online: https://ameliasweets.com/2026/08/07/lemon-raspberry-muffins/

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