Lemon Raspberry Zucchini Muffins

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These beautiful muffins packed with zucchini and raspberries have the perfect balance of tart and lemony sweet flavor to start your day!

 I wanted another zucchini recipe to try to keep up with all the zucchini in my garden.  This year I planted yellow zucchini as well as green zucchini.  I thought the yellow zucchini would make some pretty lemon muffins and as luck would have it raspberries have been on sale.  The raspberries really help bring out the lemon flavor.  If you only have green zucchini don't worry.  It will work just as well.

How to make:

1. Preheat your oven to 400 degrees and line 18 muffin cups with paper liners.
2. Beat the lemon zest, citric acid and sugar together until the sugar has a yellow tint.
3. Add the butter and cream well.
4. Beat in the eggs and lemon extract.
5. In a separate bowl, whisk together the sour cream and milk.  Set it aside.
6. Add the baking powder, baking soda, salt and ⅓ of the flour to the batter.
7. Stir in ½ of the milk/sour cream.
8. Mix in another ⅓ of the flour.
9. Stir in the last half of the milk.
10. Fold the grated zucchini,  and raspberries in with the last of the flour.  Fold just until combined.
11. Divide the batter among the 18 muffin cups.  The muffin cups will be really full.
12. Bake at 400 degrees for 15 minutes.  A toothpick should come out clean.
13. Cool completely and serve.

More muffins and quick breads!

Crumb Topped Wild Blueberry Muffins

Fresh Peach Muffins

Death by Chocolate Zucchini Bread

Banana Zucchini Bread

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Lemon Raspberry Zucchini Muffins

★★★★★ 5 from 1 reviews

• Author: Mindee
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 18 Muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

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Description

These beautiful lemon raspberry zucchini muffins are just the right amount of sweet and tart. A delicious way to start your day!

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Scale 1x2x3x

Ingredients

• 1 Cup Sugar
• 2 Tbs. Fresh Lemon Zest
• 1 tsp Citric Acid
• 10 Tbs. Butter, softened
• 2 Large Eggs
• ½ Tbs. Lemon Extract
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• ¼ tsp Salt
• ½ Cup Milk
• ½ Cup Sour Cream
• 2 ¼ Cups Flour
• 1 ½ Cups Grated Yellow (or green) Zucchini
• 12 oz Fresh Raspberries

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Instructions

1. Preheat your oven to 400 degrees and line 18 muffin cups with paper liners.
2. Beat the lemon zest, citric acid and sugar together until the sugar has a yellow tint.
3. Add the butter and cream well.
4. Beat in the eggs and lemon extract.
5. In a separate bowl, whisk together the sour cream and milk.  Set it aside.
6. Add the baking powder, baking soda, salt and ⅓ of the flour to the batter.
7. Stir in ½ of the milk/sour cream.
8. Mix in another ⅓ of the flour.
9. Stir in the last half of the milk.
10. Fold the grated zucchini,  and raspberries in with the last of the flour.  Fold just until combined.
11. Divide the batter among the 18 muffin cups.  The muffin cups will be really full.
12. Bake at 400 degrees for 15 minutes.  A toothpick should come out clean.
13. Cool completely and serve.

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Keywords: lemon, raspberry, zucchini

ANY NUTRITIONAL ANALYSIS ON THIS SITE IS BASED ON AN ESTIMATE, CALCULATED BY NURTIFOX PLUGIN (OR OTHER THIRD-PARTY SOURCE) FROM THE INDIVIDUAL INGREDIENTS IN EACH RECIPE. VARIATIONS MAY OCCUR FOR VARIOUS REASONS, INCLUDING PRODUCT AVAILABILITY AND FOOD PREPARATION. WE MAKE NO REPRESENTATION OR WARRANTY OF THE ACCURACY OF THIS INFORMATION.