Lemon-Raspberry Muffins Recipe

Name: Lemon-Raspberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 1/4 cups all-purpose flour, divided; 1/2 cup sugar; 2 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1 (8-ounce) container lemon yogurt; 1/2 cup vegetable oil; 2 large eggs; 1 teaspoon grated lemon rind; 1 (6-ounce) package fresh raspberries (about 1 1/4 cups) or 1 (6-ounce) package frozen raspberries, unthawed*; 3 tablespoons sugar; 1 tablespoon cold butter or margarine

Servings: persons

2 1/4 cups all-purpose flour, divided
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 (8-ounce) container lemon yogurt
1/2 cup vegetable oil
2 large eggs
1 teaspoon grated lemon rind
1 (6-ounce) package fresh raspberries (about 1 1/4 cups) or 1 (6-ounce) package frozen raspberries, unthawed*
3 tablespoons sugar
1 tablespoon cold butter or margarine

1
Combine 2 cups flour, 1/2 cup sugar, baking powder, and salt in a large bowl; make a well in center of mixture.
2
Stir together yogurt and next 3 ingredients; add to dry ingredients, stirring just until moistened.
3
Toss together 2 tablespoons flour and raspberries; fold into batter. Spoon into lightly greased muffin pans, filling two-thirds full.
4
Combine remaining 2 tablespoons flour and 3 tablespoons sugar; cut butter into mixture with a pastry blender or fork until crumbly. Spoon evenly over batter in muffin pans.
5
Bake at 375u00b0 for 20 to 25 minutes or until golden. Remove muffins from pans immediately, and cool on wire racks.
6
*Blueberries may be substituted for raspberries.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 1/4 cups all-purpose flour, divided, 1/2 cup sugar, 2 1/2 teaspoons baking powder, 1/2 teaspoon salt, and more.

Yes, Lemon-Raspberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon-Raspberry Muffins

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