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)
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
Directions
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.
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