lemon raspberry muffins

mybakingaddiction.com

Bright lemons and tart raspberries come together in these tangy and easy raspberry muffins – perfect for breakfast or an afternoon snack.

In a large bowl, mix together lemon zest with granulated and brown sugars until the sugar is moistened and fragrant. 

1

Add flour, baking soda, and salt. Whisk to combine.

2

Separately, whisk together buttermilk, lemon juice, oil, and an egg. 

3

Add the wet ingredients to the dry ingredients until just combined. Fold in the raspberries.

4

Divide batter between 12 muffin cups. Top with coarse sugar. 

5

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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