What says “spring” better than lemon and raspberry? These muffins are moist and light – a perfect treat on a sunny spring morning!
This recipe easily halves (which we did so we wouldn’t be eating muffins for days!) or multiplies so it would be great for a Mother’s Day breakfast!
Lemon Raspberry Muffins
Makes 18 muffins
Recipe from lovegrowswild
Ingredients:
2 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup buttermilk
1/2 cup canola oil
1 teaspoon grated lemon zest
1 1/4 cups raspberries
1 cup powdered sugar
3 tablespoons fresh lemon juice
Directions:
1. Preheat oven to 400 degrees. In a large bowl, stir together the flour, sugar, baking powder and salt. In a medium bowl, mix the beaten eggs, buttermilk, oil, and lemon zest. Fold in the raspberries. Fill muffin cups 2/3 full and bake for 18-20 minutes. Let cool for 15 minutes on a wire rack.
2. When the muffins are cool, whisk the powdered sugar and lemon juice to make a glaze, adding more lemon juice if needed. Drizzle over the muffins and use a pastry brush to make sure all the edges are coated. Let harden for 5 minutes.
