Photo: Diliara Garifullina
Raspberry-Lemon Muffins
14 ingredients
openrecipes
The sweetness of raspberries pairs well with the tartness of lemons in these tender, colorful muffins. If fresh berries are out of season, frozen berries will still yield a delicious result. It is important to not overmix the batter, which causes the gluten in the flour to develop, producing long tunnels in the finished muffins.
Estimated Nutrition (whole recipe, rough)
1135
Calories
33g
Protein
43g
Fat
159g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Canola | 1 tbsp (14g) | 124 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Corn Oil | 1/2 cup kernels (82g) | 77 |
| Raspberry | 1 cup (123g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Unsalted butter for pan
- 2 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. ground cinnamon
- 1/2 tsp. salt
- 2 eggs
- 1 cup whole milk
- 2/3 cup canola or corn oil
- 1 1/3 cups firmly packed light brown sugar
- 2 tsp. grated lemon zest
- 2 Tbs. fresh lemon juice
- 1 tsp. vanilla extract
- 1/4 tsp. almond extract
- 1 cup fresh or frozen raspberries
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes