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Yummy Raspberry Lemon Muffins

Total Time

Prep/Total Time: 30 min.

Makes

1 dozen

I collect bread and muffin recipes, and this is one of my favorites. You can easily substitute fresh or frozen blueberries for the raspberries if you prefer. Plus, these muffins freeze well, so they're easy to have on hand.—Georgia Carruthers, Livonis, Michigan

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1 cup lemon yogurt
  • 1/4 cup butter, melted and cooled
  • 1 teaspoon grated lemon zest
  • 1 teaspoon vanilla extract
  • 1-1/2 cups fresh or frozen raspberries

Directions

  1. In a bowl, combine flour, sugar, baking powder, baking soda and salt. Combine eggs, yogurt, butter, lemon zest and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in raspberries. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 18-20 minutes or until muffins test done.

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