Breakfast / Snacks
Raspberry Lemon Muffins
Tools You'll Need
- Fine Mesh Strainer
- Medium Mixing Bowl
- Large Mixing Bowl
- Rubber Spatula
- Measuring Cups
- Measuring Spoons
- Zester or Microplane
- 12-Cup Muffin Tin
- Cooling Rack
- 3 cups whole-wheat flour
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- ½ stick of unsalted butter, melted
- ¼ cup vegetable oil
- Zest of 1 lemon
- 1 cup sugar plus 2 tablespoons sugar
- 1¼ cups buttermilk
- 1 tablespoon lemon juice
- 1½ teaspoons vanilla extract
- 2 cups fresh or frozen raspberries
- Vegetable cooking spray or paper muffin cups
Preheat oven to 375 degrees.
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.)
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.
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.
Gently stir raspberries into batter and set aside. Do not overmix.
Place cups in muffin tin
Place paper cups into your muffin tin or spray muffin tin, including the top, with vegetable oil spray.
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.
Using your fingers, sprinkle the remaining 2 tablespoons sugar evenly over batter.
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.
Remove muffin tin from oven and place on a cooling rack to cool for 15 minutes.
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.