Lemon Raspberry Muffins
Tangy, sweet, and delicious, these Lemon Raspberry Muffins are the perfect recipe to make when you have fresh berries on hand.
Servings 12 muffins
Calories
Ingredients
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 large eggs at room temperature
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1 cup milk at room temperature
- 1/2 cup canola/vegetable oil or melted coconut oil
- 1 teaspoon pure vanilla extract
- zest of one lemon
- 1 and 1/4 cup fresh raspberries
- 1 tablespoon turbinado sugar optional, for sprinkling the muffin tops
Instructions
- Preheat oven to 425°F. Spray muffin pan with non-stick spray. Set aside.
- In a large bowl, combine the flour, baking powder, salt, and cinnamon. Mix until all dry ingredients are combined – a 20-second toss to disburse everything together. Set aside.
- In a medium bowl, whisk together eggs, granulated sugar, and brown sugar until combined. Mix in milk, oil, and vanilla extract. The mixture will be pale and yellow. Fold wet ingredients into dry ingredients and mix everything together by hand. *Avoid over-mixing,* which will produce tough, dry muffins. Gently mix until all the flour is off the bottom of the bowl. The batter will be thick and somewhat lumpy. Fold in the lemon zest, then gently fold in the raspberries.
- Spoon batter into prepared muffin tins, filling all the way to the top. if you'd like, you can sprinkle with turbinado sugar. Bake at 425°F for 5 minutes. Keeping the muffins in the oven, reduce oven temperature to 375°F and continue to bake for 18 - 20 minutes until tops are lightly golden.
- Insert a toothpick into the center to test if the muffins are done. It should come out clean. Allow the muffins to cool for 10 minutes. Muffins taste best fresh the same day. Serve with salted butter or fresh whipped cream.Store muffins at room temperature in an airtight container for up to 5 days.