lemon raspberry muffins
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Bright lemons and tart raspberries come together in these tangy and easy raspberry muffins
– perfect for breakfast or an afternoon snack.
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In a large bowl, mix together lemon zest with granulated and brown sugars until the sugar is moistened and fragrant.
1
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Add flour, baking soda, and salt. Whisk to combine.
2
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Separately, whisk together buttermilk, lemon juice, oil, and an egg.
3
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Add the wet ingredients to the dry ingredients until just combined. Fold in the raspberries.
4
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Divide batter between 12 muffin cups. Top with coarse sugar.
5
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Bake at 425°F for 10 minutes, then lower oven to 350°F and bake another 7-9 minutes. Let cool in the pan 5 min before moving to a wire rack to finish cooling.
6
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