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To create the perfect Zesty Lemon Raspberry Yogurt Muffins, it's essential to understand the role of each ingredient in the recipe. Let’s dive into the key components that contribute to the delightful flavor and texture of these muffins.

Lemon Raspberry Yogurt Muffins

Discover the joy of baking with these Zesty Lemon Raspberry Yogurt Muffins! Perfect for breakfast or a delightful snack, they bring together the refreshing flavors of lemon and juicy raspberries. Made with Greek yogurt, these muffins are not only delicious but also packed with protein and probiotics for a nutritious twist. Enjoy the light, fluffy texture and the satisfying balance of tart and sweet. Bake a batch to experience the heartwarming aromas and flavors that these homemade treats offer.
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Ingredients
  

1 ½ cups all-purpose flour

½ cup granulated sugar

½ teaspoon baking soda

1 teaspoon baking powder

¼ teaspoon salt

1 cup plain Greek yogurt

2 large eggs

1 teaspoon vanilla extract

Zest of 1 lemon

¼ cup freshly squeezed lemon juice

1 cup fresh raspberries (or frozen, if out of season)

2 tablespoons unsalted butter, melted

Optional: powdered sugar for dusting

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Prepare a muffin tin by either lining it with paper liners or lightly greasing each cup with cooking spray to ensure easy release.

    Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking soda, baking powder, and salt. Whisk these dry ingredients together thoroughly until they are well blended, ensuring an even rise in your muffins.

      Combine Wet Ingredients: In a separate bowl, whisk together the plain Greek yogurt, large eggs, vanilla extract, lemon zest, and freshly squeezed lemon juice. Mix until the mixture is smooth and creamy, allowing the flavors to meld.

        Combine Both Mixtures: Carefully pour the wet mixture into the bowl of dry ingredients. Using a spatula, gently fold the mixtures together until they are just combined. Remember, a few lumps are fine; overmixing can lead to dense muffins.

          Add Raspberries: Next, gently fold in the fresh raspberries and melted unsalted butter, taking care to distribute them evenly without crushing the berries too much. This will maintain their lovely texture and flavor.

            Fill Muffin Tins: Spoon the batter evenly into the prepared muffin cups, filling each about ¾ full. For an added touch of sweetness, consider sprinkling a little extra sugar on top of each muffin before baking, creating a delightful crust.

              Bake: Place the muffin tin in your preheated oven and bake for approximately 18-22 minutes. They’re done when the tops turn a beautiful golden brown and a toothpick inserted into the center comes out clean.

                Cool Down: Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, transfer them gently to a wire rack to cool completely, allowing the air to circulate around them.

                  Serve: If desired, dust the cooled muffins with a light sprinkle of powdered sugar for a pretty finish. Enjoy these delicious muffins warm or at room temperature as a delightful snack or breakfast treat!

                    Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Makes 12 muffins