Nut-Free Raspberry Muffins
Brighten up your mornings with these tender and fluffy Nut-Free Raspberry Muffins, a safe and scrumptious option for anyone avoiding nuts! Bursting with the vibrant sweetness of fresh raspberries and a hint of zesty lemon, these easy-to-make muffins are perfect for breakfast, brunch, or a delightful snack on the go. Made with pantry staples like all-purpose flour, granulated sugar, and whole milk, this recipe comes together in just 35 minutes, making it ideal for busy days. The buttery batter is spiked with fragrant vanilla and folded with juicy raspberries, ensuring every bite is loaded with fruity goodness. Baked to golden perfection, these muffins are not only nut-free but also irresistibly moist and satisfying. Whether you’re prepping for a picnic or looking for an allergy-friendly treat, make these crowd-pleasers that everyone can enjoy!
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Ingredients
- 2 cups All-purpose flour
- 3/4 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 2 large Eggs
- 1 cup Whole milk
- 0.5 cup Unsalted butter
- 1 teaspoon Vanilla extract
- 1 cup Fresh raspberries
- 1 teaspoon Lemon zest
Directions
Step 1
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it lightly with cooking spray.
Step 2
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Step 3
In a separate bowl, melt the unsalted butter and allow it to cool slightly. Then add the eggs, whole milk, and vanilla extract to the butter and whisk until fully combined.
Step 4
Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir everything together gently until just combined. Be careful not to over-mix; the batter should be slightly lumpy.
Step 5
Gently fold in the fresh raspberries and lemon zest until evenly distributed throughout the batter.
Step 6
Use a spoon or an ice cream scoop to divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
Step 7
Bake in the preheated oven for 18-20 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Step 8
Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Step 9
Serve the muffins warm or at room temperature. Store any leftovers in an airtight container for up to 3 days.
Nutrition Facts
| Serving size | 931.4 grams (931.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2233 |
| Total Fat 68.50g | 88% |
| Saturated Fat 36.00g | 180% |
| Polyunsaturated Fat 0.30g | |
| Cholesterol 525mg | 175% |
| Sodium 2326mg | 101% |
| Total Carbohydrate 365.30g | 133% |
| Dietary Fiber 14.90g | 53% |
| Total Sugars 168.60g | |
| Protein 47.30g | 95% |
| Vitamin D 189IU | 947% |
| Calcium 437mg | 34% |
| Iron 14mg | 77% |
| Potassium 975mg | 21% |
Source of Calories