These beautiful lemon raspberry zucchini muffins are just the right amount of sweet and tart. A delicious way to start your day!
Check out these beautiful lemon raspberry zucchini muffins! 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.
After preheating your oven and preparing your muffin tins. Beat the lemon zest, sugar and citric acid together in a mixing bowl to release the lemon juices from the zest. You can see that my sugar has a definite yellow tint to it. Add the softened butter and cream well. Beat in the eggs, and lemon extract.
In a separate bowl, whisk the milk and sour cream together. Set aside. Add the baking powder, baking soda, salt and a third of the flour to the batter. Then mix in half of the milk/sour cream. Stir in another 1/3 of the flour. Add the rest of the milk/sour cream. Fold in the remaining flour, with the grated zucchini and the raspberries.
Divide the batter among 18 muffin cups. Yes, the muffin cups will be really full. That’s the way they should be. Bake in an oven preheated to 400 degrees for 15 minutes. A toothpick should come out clean. Cool and serve.
Print
Prep Time:
Yield:
Category:
Method:
Cuisine:
Print
Pin
Description
These beautiful lemon raspberry zucchini muffins are just the right amount of sweet and tart. A delicious way to start your day!
Ingredients
- 1 Cup Sugar
- 2 Tbs. Fresh Lemon Zest
- 1 tsp Citric Acid
- 10 Tbs. Butter, softened
- 2 Large Eggs
- 1/2 Tbs. Lemon Extract
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 1/2 Cup Milk
- 1/2 Cup Sour Cream
- 2 1/4 Cups Flour
- 1 1/2 Cups Grated Yellow (or green) Zucchini
- 12 oz Fresh Raspberries
Instructions
- Preheat your oven to 400 degrees and line 18 muffin cups with paper liners.
- Beat the lemon zest, citric acid and sugar together until the sugar has a yellow tint.
- Add the butter and cream well.
- Beat in the eggs and lemon extract.
- In a separate bowl, whisk together the sour cream and milk. Set it aside.
- Add the baking powder, baking soda, salt and 1/3 of the flour to the batter.
- Stir in 1/2 of the milk/sour cream.
- Mix in another 1/3 of the flour.
- Stir in the last half of the milk.
- Fold the grated zucchini, and raspberries in with the last of the flour. Fold just until combined.
- Divide the batter among the 18 muffin cups. The muffin cups will be really full.
- Bake at 400 degrees for 15 minutes. A toothpick should come out clean.
- Cool completely and serve.
Keywords: lemon, raspberry, zucchini
Have you tried this recipe? If so, leave me a rating above and a comment below!
Other recipes I know you’ll love!
Crumb Topped Wild Blueberry Muffins
Death by Chocolate Zucchini Bread
Don’t forget to subscribe to get my newest recipes sent right to your email!
You can also follow me on Facebook, Pinterest and Instagram!
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.
Last Updated on
Leave a Reply