Lemon Raspberry Muffins
These lemon raspberry muffins are made with fresh or frozen raspberries and a hint of lemon zest. You can bake them any day to start your day with a bright, exciting breakfast.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2¼ ounces all-purpose flour
- 1½ cup soft brown sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 eggs
- 1 lemon
- ¾ cup natural yogurt (see the note)
- 6 tablespoons margarine (baking spread, melted)
- 1 teaspoon vanilla extract
- 1 cup raspberries
Instructions
- 1
Prepare the muffin pan and line it with muffin cases.
- 2
Preheat the oven to 180°C/ 356°F or at gas mark 4.
- 3
Place the flour in a mixing bowl, followed by the soft brown sugar, baking powder, baking soda, and salt. Use a spoon to stir and mix all.
- 4
Grate the lemon zest and set aside.
- 5
Squeeze the lemon juice into a measuring jug. One lemon yields approximately ¼ cup/ 60 ml of liquid.
- 6
Add the yogurt to the lemon juice until it makes up 1 cup/ 250 milliliters.
- 7
Put the eggs into the flour mixture and add the lemon-yogurt mixture.
- 8
Pour the melted margarine into the mixture, then add the vanilla extract.
- 9
Use a handheld or stand mixture to beat the ingredients until you get a smooth batter.
- 10
Then, add the raspberries to the batter.
- 11
Using a spatula, gently fold the mixture until the raspberries spread nicely in the batter.
- 12
Scoop and spoon the batter onto the prepared muffin cases and leave about a third of the case.
- 13
Bake the muffins for about 20 minutes until they are golden and firm to the touch.
- 14
Leave the baked muffins on the pan for about 2 minutes before transferring them onto a cooling rack.