Moist lemon-flavored muffins filled with tart raspberries and topped with a lemon glaze.
Raspberry Lemon Muffins
Ingredients:
-1 cup all-purpose flour
-1/2 teaspoon baking powder
-1/4 teaspoon baking soda
-1/4 teaspoon salt
-1/4 cup butter, softened
-1/2 cup granulated sugar
-2 large eggs
-1/4 cup sour cream
-1 teaspoon vanilla extract
-1/2 cup fresh or frozen raspberries
-1/4 cup freshly squeezed lemon juice
-1/2 teaspoon lemon zest
-1/4 cup milk
Instructions:
1. Preheat air fryer to 350 degrees F.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate bowl, beat together the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating until fully incorporated.
5. Add the sour cream and vanilla extract, and mix until combined.
6. Add the flour mixture and stir until just combined.
7. Gently fold in the raspberries, lemon juice, and lemon zest.
8. Add the milk and stir until everything is fully incorporated.
9. Grease a 12-cup muffin tin with nonstick cooking spray.
10. Divide the batter evenly among the muffin cups.
11. Place the muffin tin in the air fryer and cook for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
12. Allow the muffins to cool in the tin for 10 minutes before transferring to a cooling rack.
13. Serve warm or at room temperature. Enjoy!
This Raspberry Lemon Muffins recipe will serve up to 4 adults!
*Please note that cooking times and temperatures may vary depending on your specific air fryer model. Adjust accordingly for the best results.
