Lemon Raspberry Muffin Tops
Lemon Raspberry Muffin Tops are fluffy, sweet, and bursting with vibrant raspberries and zesty lemon flavor. Perfect for busy mornings or as a delightful snack.
Ingredients
- 2 cups all-purpose flour
- ¾ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter (melted)
- 2 large eggs
- 1 cup buttermilk
- Zest of 2 lemons
- ¼ cup lemon juice
- 1 cup fresh raspberries
- Powdered sugar (optional, for dusting)
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk until evenly mixed.
- In a separate bowl, mix the melted butter, eggs, buttermilk, lemon zest, and lemon juice. Whisk until fully combined.
- Pour the wet mixture into the dry ingredients and gently fold them using a spatula, being careful not to overmix.
- Gently fold in the fresh raspberries.
- Using a cookie scoop or spoon, drop mounds of batter onto the prepared baking sheet, leaving space between each mound.
- Bake for 15-18 minutes, or until golden and a toothpick comes out clean.
- Let cool on a wire rack and dust with powdered sugar if desired.
Notes
Store in an airtight container at room temperature for up to 3 days. Freeze for longer storage. Reheat as needed.