Lemon Raspberry Muffins
These lemon raspberry muffins have the right amount of sweetness with a bit of zing, perfect for a snack or morning delight. (Recipe Credit: Adrianna Adarme of Fresh Tastes)
- 1/4 cup lemon juice (from 2 lemons)
- 3/4 cup shaken buttermilk
- 1/4 cup unsalted butter, melted
- 2/3 cup white granulated sugar
- 3 tablespoons neutral oil (such as grapeseed, vegetable oil or avocado oil)
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 6 ounces raspberries
- 2 tablespoons turbinado sugar, for topping
- Preheat oven to 400 degrees F.
- Place muffin liners in a muffin tin and set aside. If your liners are made of paper, you might want to spray them with cooking spray.
- In a medium bowl, whisk together the lemon juice, buttermilk, melted butter, sugar, neutral oil, eggs and vanilla extract. In a large bowl, whisk together the flour, salt, baking powder, and baking soda. Pour the wet ingredients into the dry ingredients and mix until barely combined. Add the raspberries.
- Divide the batter amongst the twelve cavities in the muffin tin. Sprinkle the tops with turbinado sugar.
- Transfer to the oven to bake for 7 minutes. Then immediately turn the oven’s temperature down to 350 degrees F and bake for an additional 10 to 12 minutes, until the tops are lightly golden brown and nicely shaped.
- Let the muffins cool in the pan for 10 minutes and then carefully remove and allow to cool on a cooling rack.