Raspberry Muffins

These Raspberry Muffins are a delightful way to savor the flavors of summer. With their burst of juicy raspberries and fluffy texture, they are sure to become your new favorite.

Course Breakfast, Snack

Cuisine American

Method Bake

Prep Time 15

Cook Time 15

Total Time 30

Servings muffins

Calories 253

Author Lily Ernst

Ingredients

3/4 cup milk
1 Tbsp lemon juice
2 cups (250g) all-purpose flour
1 Tbsp baking powder
1/4 tsp salt
1/2 cup vegetable oil
1 cup (200g) granulated sugar
2 large eggs
1 tsp vanilla extract
zest of 1 lemon
1 & 1/2 cups raspberries
1-2 Tbsp coarse sugar for sprinkling optional

Instructions

Preheat oven to 425F and line a muffin pan with paper liners.
Zest and juice your lemon. Mix the milk with 1 tbsp of lemon juice and set aside.
3/4 cup milk, 1 Tbsp lemon juice
In a medium bowl, toss together the flour, baking powder, and salt.
2 cups (250g) all-purpose flour, 1 Tbsp baking powder, 1/4 tsp salt
In a large bowl, whisk together the oil, sugar, eggs.
1/2 cup vegetable oil, 1 cup (200g) granulated sugar, 2 large eggs
Add vanilla extract, lemon zest, and soured milk.
1 tsp vanilla extract, zest of 1 lemon
Add the dry ingredients to the wet ingredients and stir together until just combined. Gently fold in the raspberries.
1 & 1/2 cups raspberries
Spoon the muffin batter into the prepared muffin pan. Sprinkle with coarse sugar if using.
Bake at 425F for 5 minutes, then at 350F for another 15-18 minutes or until a toothpick inserted into the center comes out clean.

Notes

Leftovers can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

Nutrition