Super Moist Lemon Raspberry Muffins


Super moist lemon raspberry muffins that taste like your favourite bakery-style treats!

Super Moist Lemon Raspberry Muffins 



  1. Place a rack near the center of the oven and preheat the oven to 375 degrees F. Spray a muffin pan with cooking spray and set aside.
  2. In a large bowl, combine the flour, baking powder, baking soda, and salt. Whisk and set aside.
  3. In a medium bowl, combine the sugar, oil, yogurt (or sour cream), eggs, vanilla extract, lemon juice, and lemon zest. Continue to whisk until the sugar dissolves. Pour the wet mixture into the dry mixture and fold until just combined. Do not overmix. Fold in the raspberries. Divide the muffin batter into the muffin pans and bake for 18 - 22 minutes or until a toothpick inserted into the muffin comes out clean with just a few crumbs. Let muffins cool in the pan for 10 minutes before removing to a cooling rack.*
Muffins are extremely moist. Let them cool in the muffin pan after baking for at least 10 minutes! Trying to remove them right away will result in mushed muffins.
Recipe by Marvia of the Little Spice Jar

Ingredients for Super Moist Lemon Raspberry Muffins

Raspberries 125g

$2.75 ea

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