Better Than a Bakery Raspberry Muffins
Prep Time: 10 minutes mins
Cook Time: 20 minutes mins
Total Time: 30 minutes mins
Light, fluffy, packed with raspberries, and absolutely delicious! These Better Than a Bakery Raspberry Muffins are the perfect breakfast or snack.
- 2 cups raspberries fresh or frozen
- 2 teaspoons sugar
- 2 teaspoons all purpose flour
- 2 cups all purpose flour
- ⅓ cup sugar
- ⅔ teaspoon salt
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon lemon zest
- 1 cup whole milk
- 2 large eggs
- ½ cup vegetable oil
Preheat oven to 350 degrees.
Prepare muffin tins.
Wash raspberries. Drain.
Toss raspberries with 2 teaspoons sugar and 2 teaspoons flour. Set aside.
Zest lemon and set aside.
In a large bowl, whisk together 2 cups flour, 1/3 cup sugar, salt, baking soda, baking powder, and lemon zest.
In a smaller bowl, combine milk, eggs, and oil. Whisk until blended.
Pour wet ingredients into dry ingredients and stir only to blend.
Gently fold in raspberries.
Spoon evenly into muffins tins and bake for about 20-25 minutes, until done.
- Use a rubber spatula to fold the wet and dry ingredients together.
- Mix only until dry ingredients are wet. It's okay if the batter is lumpy.
- Using muffin tin liners makes cleanup a breeze!
Serving: 1muffinCalories: 186kcalCarbohydrates: 22gProtein: 4gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 8gCholesterol: 28mgSodium: 234mgFiber: 2gSugar: 7g
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.