I love raspberries.

I love lemon.

I love them together.

The reason I love them…because they are flavorful, unique (aka…not blueberry again), and when in season, are inexpensive.

I searched HIGH and LOW for an easy, from scratch lemon raspberry muffin recipe and this one is my favorite. It stays true to each flavor, while not adding too many extra ingredients, which means as long as you have lemons, fresh raspberries and a stocked pantry, you are in business.

Plus, isn’t time to give that Blueberry Muffin Recipe a break?

Lemon Raspberry Muffin Recipe

This easy from scratch lemon raspberry muffin recipe marries sweet with tart and fruity for the ultimate morning muffin or mid-day break muffin. Shoot…it could be dessert too, if we are honest.

Recipe Yields: 12 Muffins

Primary Ingredients

1 lemon
2 cups all-purpose flour
2/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs, room temperature
1 cup of milk, room temperature
6 tablespoons butter, melted
1 teaspoon vanilla extract
2 teaspoons lemon extract
1.5 cups fresh raspberries, washed and dried

Instructions

1. Take eggs and measured milk and set on counter.

2. Preheat oven to 400 degrees. Line 12-cup Wilton Muffin Pan with paper cups.

3. Melt butter in microwave in glass container and set aside.

4. Use a microplane to remove zest from lemon and place in small bowl. Mix sugar with lemon zest and stir until well combined.

5. Mix flour, baking powder, salt and lemon sugar in large bowl and stir with whisk till well combined.

6. Combine eggs, milk, butter, vanilla and lemon extract in a small bowl and whisk till well combined.

Two tips. If you try to use warm butter with cold eggs and milk, the butter will harden. In order to have a uniform mixture, make sure your butter is cool and your eggs and milk are at room temperature. Second, do NOT use lemon juice if you are out of lemon extract. Lemon juice will make your milk curdle. If you are out of lemon extract, substitute buttermilk for regular milk and use lemon juice.

7. Stir wet ingredients into dry ingredients with whisk until well combined.

8. Using a cookie scoop, place one scoop of batter per muffin cup. Top with raspberries. Then add another scoop of batter on top.

Make sure to cover raspberries with batter. You can either use a small butter knife or spoon. Exposed berries will explode in the oven. Also, these muffins will bake “up”, so there is no need to leave extra room in the muffin cup.

9. Bake for 15 minutes or until sides are golden brown.