Lemon Raspberry Muffins
Just the right balance of raspberry and lemon. The sweetness make for a treat that will put a smile on anyones face.
Servings: 18
Calories:
Equipment
- Muffin Tins
Ingredients
- 2 cups (285g) all-purpose flour
- 1 cup granulated sugar
- ½ cup whole milk
- ½ cup vegetable or canola oil
- ¼ cup lemon juice
- 1 tbsp lemon zest
- 2 ½ tsp baking powder
- 1 tsp vanilla extract
- ½ tsp salt
- 2 large eggs room temperature
- 8 oz fresh raspberries
Instructions
- Preheat the oven to 400°F. Coat the muffin tins with cooking spray or butter (optional: muffin paper liner)
- In a small cup; add milk and lemon juice. Mix until combine and set aside.
- In a large bowl add sugar and lemon zest. Use your fingers to rub lemon zest with sugar to release the oils. Add eggs, vanilla extract, oil and milk mixture. Mix everything together.
- Place a hand sifter over the bowl. Add flour, baking powder and salt then sift. Remove the hand sifter from the bowl. Mix everything together with the mixer.
- Add fresh raspberries (if using frozen do not thaw) then gently fold the batter until well combined (do not over mix or use a mixer).
- Fill ⅔ full of each muffin tin. Bake for 18-20 minutes or until lightly golden. Let the muffins cool in the tin for about 10 minutes and then transfer them to a baking rack until completely cooled.