I feel like today is a good day for muffins, raspberry muffins to be exact. This recipe lends itself to a very tender and moist crumb, they’re tasty warm or the next morning with a cup of coffee with a touch of butter (or cream cheese if you’re feeling wild).
- zest from 2 Lemons
- Juice of 1/2 Lemon
- 3/4 cup Sugar
- 1 cup Buttermilk
- 1/3 cup Vegetable Oil
- 1 Large Egg
- 2 teaspoons Vanilla Extract
- 2 cups All Purpose Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1 1/2 to 2 cups Fresh or Frozen Raspberries (if frozen, not thawed)
- Sparkling Sugar for garnish
Oven temperature: 375F – Yield: 12 muffins
- Preheat your oven to 375 and line a 12 cup muffin tin with paper liners, or spray with nonstick cooking spray.
- In a large bowl add your sugar, vegetable oil, lemon zest, vanilla, egg, buttermilk, and juice from 1/2 a lemon. Whisk to combine.
- In a medium bowl combine your flour, baking soda, baking powder, and salt. Whisk.
- Add your flour mixture to the wet ingredients and mix until almost fully incorporated and then add your raspberries. Continue mixing until just combined. Make sure to not over mix.
- Using an ice cream scoop, or a large spoon, evenly distribute your batter between the 12 muffin cups. Top with sparking sugar.
- Bake on the middle rack of your preheated oven for 22-26 minutes, or until lightly golden around the edges. Remove from the oven and cool on a wire rack for 5 minutes and then turn the muffins out of the tin and continue cooling on the wire rack.
- Enjoy!
