Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup unsalted butter, melted (and cooled)
- Zest of 2 lemons
- 1 cup fresh raspberries (or frozen)
Instructions
- Preheat your oven to 375°F (190°C) and prepare a muffin tin with grease or paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.
- In another bowl, mix eggs, milk, melted butter, and lemon zest until smooth.
- Pour the wet ingredients into the dry mixture and stir gently until just combined; avoid overmixing.
- Carefully fold in the fresh raspberries.
- Spoon the batter into muffin tins about 3/4 full and bake for 20-25 minutes or until golden brown and a toothpick comes out clean.
- Allow to cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (70g)
- Calories: 210
- Sugar: 11g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg