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Welcome to the delightful world of baking, where the aroma of freshly baked goods fills your kitchen and the taste of homemade treats brings joy to your palate. Today, we are diving into the vibrant flavors of Zesty Raspberry Lemon Bliss Muffins. These scrumptious muffins are not just a treat for the taste buds; they are a celebration of fresh ingredients and a perfect balance of sweetness and tanginess. Bursting with the essence of juicy raspberries and the zesty brightness of lemons, these muffins make an ideal choice for breakfast, an energizing snack, or even a light dessert.

Raspberry Lemon Muffins

Indulge in the deliciousness of Zesty Raspberry Lemon Bliss Muffins with this easy-to-follow recipe! Bursting with fresh raspberries and a hint of tangy lemon, these muffins are perfect for breakfast or as a delightful snack. Discover tips for selecting the right ingredients, achieving the perfect texture, and baking them to golden perfection. Elevate your baking game and enjoy the joy of homemade treats that are sure to impress friends and family!
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Ingredients
  

1 ½ cups all-purpose flour

1 cup granulated sugar

½ cup unsalted butter, softened

2 large eggs

½ cup buttermilk (or milk with a splash of lemon juice)

Zest of 1 large lemon

2 tablespoons fresh lemon juice

1 teaspoon vanilla extract

2 teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 ½ cups fresh raspberries (or frozen, thawed and drained)

Optional: 2 tablespoons coarse sugar for topping

Instructions
 

Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it with cooking spray.

    Mix Dry Ingredients: In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.

      Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes using an electric mixer.

        Add Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated. Mix in the buttermilk, lemon zest, lemon juice, and vanilla extract, blending until smooth.

          Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients. Stir gently with a spatula until just combined; be careful not to overmix.

            Fold in Raspberries: Gently fold in the raspberries, being mindful not to mash them. The batter should be thick and somewhat lumpy.

              Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. If desired, sprinkle coarse sugar on top for an extra crunch.

                Bake and Cool: Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

                  Serve and Enjoy: Enjoy these delightful muffins warm or at room temperature, perfect for breakfast or an afternoon snack!

                    Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 muffins