Description
These lemon raspberry muffins are moist, tender, and packed with fresh raspberries! Tangy fresh lemon juice and zest provide the perfect complement to the berries. The addition of vegan sour cream ensures these muffins are soft, tender, and dairy free. Enjoy these raspberry muffins for breakfast, brunch, or as a delicious snack.
Ingredients
Units
Scale
- 1 1/2 cups fresh raspberries
- 2 cups all-purpose flour plus 1 tablespoon, divided
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 cup neutral tasting oil
- 3/4 cup vegan sour cream
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest
Instructions
- Preheat the oven to 375 degrees and line a 12-cup muffin pan with paper liners.
- Add the raspberries to a small bowl and toss with 1 tablespoon of the flour until the berries are coated. Set aside.
- Whisk the remaining 2 cups of flour with the baking powder, baking soda, and salt in a medium bowl. Set aside
- Add the sugar, eggs, vanilla, vegetable oil, sour cream, lemon juice, and lemon zest to a large bowl. Whisk until the mixture is smooth and there are no large lumps of sour cream remaining.
- Add the dry ingredients to the bowl with the wet ingredients. Mix until they are just combined and there are no longer any streaks of flour visible. Gently fold in the raspberries until they are evenly distributed.
- Divide the batter between the 12 lined muffin cups. The batter should reach nearly the top of each cup. Once you’ve distributed the batter, tap the pan on the counter a few times to help settle the batter.
- Bake the muffins on the center rack in the preheated 375 degree oven for 18-22 minutes or until the tops are golden and a tester comes out clean.
- Cool the muffins in the pan for 10 minutes before removing them and placing them on a rack to cool.
Notes
- You’ll need 1 large or 2 small lemons to yield enough zest and juice for the recipe.
- If you prefer, you can use a plain thick vegan yogurt in place of the vegan sour cream.
- These muffins can be enjoyed warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 18-22 minutes
- Category: baked good