Description
Tender golden tops give way to a soft crumb studded with ruby raspberries, while bright lemon zing and buttery aroma fill every bite.
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 cup buttermilk
- 2 large eggs
- 1/2 cup unsalted butter melted and cooled
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
Instructions
- Preheat oven to 375°F and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest.
- In a separate bowl, whisk buttermilk, eggs, melted butter, vanilla extract, and lemon juice.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in raspberries, being careful not to overmix.
- Divide batter evenly among muffin cups, filling each about two-thirds full.
- Bake for 18 to 22 minutes or until a toothpick inserted in 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, use a mix of fresh and frozen raspberries.
- Avoid overmixing to keep muffins light and fluffy.
- Store in an airtight container at room temperature for up to 3 days.
- Muffins can be frozen for up to 1 month; thaw before serving.