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Lemon Raspberry Muffins

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Deliciously moist and tangy muffins with a burst of fresh raspberries and zesty lemon flavor.

Ingredients

Scale

For the Crust:

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 large egg
  • 1 cup milk
  • 1/4 cup melted butter
  • 1 tbsp lemon zest
  • 2 tbsp fresh lemon juice
  • 1 cup fresh raspberries

Instructions

1. Prepare the Crust:

  1. Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. In another bowl, beat the egg, then mix in milk, melted butter, lemon zest, and lemon juice.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in raspberries.
  5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
  6. Bake for 20-25 minutes or until a toothpick inserted comes out clean. Let cool before serving.

Notes

You can customize the seasonings to taste.

Find it online: https://www.rapidrecipes.blog/lemon-raspberry-muffins/