Tastes Better From Scratch · by Lauren Allen★ 4.9 (274)
Lemon Raspberry Muffins
NUTRITION · PER SERVING30M COOK
CAL 11%·PRO 7%
CARBS 34G60% OF CAL
2G FIBER0G ADDED0G INTRINSIC10G OTHER22G TOTAL SUGAR
FAT 9G35% OF CAL
2G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy muffins studded with raspberries and brightened by fresh lemon zest, topped with a simple glaze. Great warm for breakfast or as an afternoon treat.
dessertamericanbaked good🥧 baking dish🔥 ovenvegetarian
View the full recipe on Tastes Better From Scratch →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 15- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs (, lightly beaten)
- 1 cup milk
- 1 small lemon (, juice and zest)
- 1/2 cup oil ((vegetable or canola oil))
- 1 1/2 cups raspberries ((fresh or frozen))
- 1 cup powdered sugar
- 2-3 Tablespoons fresh lemon juice
At a glance
PER SERVING · TIME 30M
CAL 11%·PRO 7%
CARBS 34G60% OF CAL
2G FIBER0G ADDED0G INTRINSIC10G OTHER22G TOTAL SUGAR
FAT 9G35% OF CAL
2G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 94mg
- Total sugar
- 22g
- Added sugar
- ≥20g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 91mg
- Calcium
- 31mg
- Iron
- 0.77mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 94MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.