Raspberry Lemon Zest Muffins: A Delightful Burst of Summery Flavors in Every Bite
“`html
These Raspberry Lemon Zest Muffins are a perfect blend of tart raspberries and refreshing lemon zest, providing a deliciously sweet and tangy treat. Perfect for breakfast or as an afternoon snack, these muffins are sure to brighten up any day with their fruity flavors and delightful aroma.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 1/2 cup buttermilk
- 1 large egg
- 1 tsp vanilla extract
- Zest of 1 lemon
- 1 cup fresh raspberries
Instructions:
- Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease with non-stick spray.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt until well combined.
- In a separate bowl, mix together the melted butter, buttermilk, egg, vanilla extract, and lemon zest.
- Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.
- Fold in the raspberries gently to avoid breaking them apart.
- Spoon the batter evenly into the prepared muffin tin cups, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy your Raspberry Lemon Zest Muffins warm or at room temperature. They’re great on their own or with a pat of butter!
“`