Description
These muffins emerge golden and fragrant, the crumb pillowy soft, speckled with juicy raspberries and bright lemon. A subtle tang from yogurt keeps each bite light, moist, and bursting with berry goodness.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup plain Greek yogurt
- 1/2 cup milk
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 cup fresh raspberries
Instructions
- Preheat oven to 375°F and line a 12-cup muffin tin with paper liners or grease the cups.
- In a large bowl whisk together flour sugar baking powder baking soda and salt.
- In another bowl whisk egg Greek yogurt milk oil vanilla lemon zest and lemon juice until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined making sure not to overmix.
- Carefully fold in the raspberries being gentle to avoid crushing them.
- Divide the batter evenly among the muffin cups filling each about two thirds full.
- Bake for 18 to 22 minutes or until golden and a toothpick inserted into the center comes out clean.
- Let muffins cool in the tin for 5 minutes then transfer to a wire rack to cool completely.
Notes
- For extra tang replace Greek yogurt with sour cream
- Do not overmix the batter to keep muffins light and fluffy
- Store cooled muffins in an airtight container at room temperature for up to 2 days
- Muffins freeze well; wrap individually and freeze for up to 1 month