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When it comes to baked goods that encapsulate the spirit of sunny days, few can rival the charm of lemon raspberry muffins. Bursting with bright, zesty flavors and a hint of sweetness, these muffins are the perfect balance of fruity and refreshing. The delicate balance of tart raspberries and the invigorating essence of lemon zest creates a flavor profile that is both uplifting and satisfying. Whether enjoyed as a breakfast treat, an afternoon snack, or a delightful addition to brunch, lemon raspberry muffins have a universal appeal that captures hearts and taste buds alike.

Lemon Raspberry Muffins

Indulge in the vibrant flavors of zesty lemon raspberry muffins, a delightful treat perfect for any occasion! Our recipe showcases the bright combination of tart raspberries and refreshing lemon, making these muffins an ideal choice for breakfast, brunch, or as a snack. Using fresh seasonal ingredients, you’ll create moist and fluffy muffins that are sure to impress. Follow our step-by-step guide to enjoy this scrumptious baked good that captures the essence of sunny days!
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Ingredients
  

1 ½ cups all-purpose flour

¾ cup granulated sugar

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 large lemon (zested and juiced)

1 large egg

½ cup sour cream

¼ cup unsalted butter, melted and slightly cooled

½ teaspoon vanilla extract

1 cup fresh raspberries (or thawed and drained frozen raspberries)

Optional: powdered sugar for dusting

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C). Prepare a muffin tin by lining it with paper liners or lightly greasing each cup with cooking spray.

    Mix the Dry Ingredients: In a large mixing bowl, thoroughly whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well blended.

      Prepare the Wet Ingredients: In a separate bowl, combine the freshly grated lemon zest and the lemon juice, along with the egg, sour cream, melted butter (ensure it's cool to the touch), and vanilla extract. Whisk these ingredients together until you achieve a smooth mixture.

        Combine Wet and Dry Ingredients: Pour the wet mixture into the bowl containing the dry ingredients. Stir gently using a spatula or wooden spoon, mixing just until combined. It is perfectly fine if the batter remains slightly lumpy, as overmixing can lead to dense muffins.

          Incorporate the Raspberries: Carefully fold in the fresh raspberries, taking care not to crush them, ensuring an even distribution throughout the batter.

            Fill the Muffin Tin: Using a scoop or spoon, divide the batter among the prepared muffin cups, filling each liner about ¾ full to allow for rising during baking.

              Bake to Perfection: Place the muffin tin in the preheated oven and bake for 18-22 minutes. The muffins are done when a toothpick inserted into the center comes out clean and the tops are lightly golden brown.

                Cool the Muffins: Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.

                  Optional Serving Touch: For a delightful finish, dust the tops of the cooled muffins with powdered sugar just before serving to add a hint of sweetness and a beautiful presentation.

                    Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins

                      Enjoy the delightful combination of zesty lemon and juicy raspberries in every bite!