Healthy Recipes

Directions

1. Preheat oven

   Preheat oven to 375 degrees.

2. Sift dry ingredients

   Using a fine mesh strainer over a medium mixing bowl, sift together flour, baking powder, baking soda, and salt. (If you don’t have a fine mesh strainer, you can whisk the ingredients together to combine.)

3. Mix wet ingredients

   In large mixing bowl, whisk eggs, melted butter, oil, lemon zest, and 1 cup sugar until combined. Add buttermilk, lemon juice, and vanilla to sugar mixture and whisk until well combined.

4. Combine dry and wet ingredients

   Add flour mixture into wet ingredients and use a rubber spatula to gently stir until just combined and no dry flour is visible.

5. Stir raspberries

   Gently stir raspberries into batter and set aside. Do not overmix.

6. Place cups in muffin tin

   Place paper cups into your muffin tin or spray muffin tin, including the top, with vegetable oil spray.

7. Scoop batter into cups

   Using a 1/3 cup dry measuring cup, scoop batter (letting any excess drip back into the bowl) and evenly divide batter into muffin cups.

8. Sprinkle sugar

   Using your fingers, sprinkle the remaining 2 tablespoons sugar evenly over batter.

9. Bake muffins

   Place muffin tin in oven. Bake until muffins are golden brown, and toothpick inserted in center of muffin comes out clean, approximately 20 to 25 minutes.

10. Cool

    Remove muffin tin from oven and place on a cooling rack to cool for 15 minutes.

11. Cool and serve

    Gently wiggle muffins to loosen from muffin tin and transfer directly to cooling rack. Let muffins cool for at least another 10 minutes before serving.