Easy Raspberry-Lemon Muffins
These delectable berry muffins are the perfect treat for any time of day. Bursting with juicy raspberries or blueberries, these moist and flavorful muffins are easy to make and will delight your taste buds with every bite. Enjoy them fresh out of the oven for a delightful breakfast or as a tasty snack any time of the day.
— Constant Cookbook
Ingredients
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/4 tsp. freshly grated nutmeg
- 2 eggs
- 2/3 cup firmly packed light brown sugar
- 1 cup milk
- 6 Tbs. (3/4 stick) unsalted butter, melted
- 1 Tbs. finely grated lemon zest
- 1 cup fresh or frozen raspberries or blueberries
Instructions
- <b>Prepare the muffin pan</b>
- Preheat an oven to 425&#176;F. Line 12 standard muffin cups with paper liners.
- <b>Mix the batter</b>
- In a large bowl, stir together the flour, baking powder, baking soda, salt and nutmeg.
- In another bowl, whisk together the eggs and brown sugar until blended. Whisk in the milk, butter and lemon zest. Add the egg mixture to the flour mixture and, using a rubber spatula, stir until just evenly moistened. Gently fold in the raspberries until just evenly distributed.
- <b>Bake the muffins</b>
- Spoon the batter into the prepared muffin cups, filling them three-fourths full. Bake until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean, 15 to 18 minutes. Transfer the pan to a wire rack and let cool for 5 minutes, then turn the muffins out onto the rack. Let cool briefly and serve. Makes 12 muffins.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Baking</i>, by Lou Seibert Pappas (Oxmoor House, 2006).
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