Lemon Raspberry Muffins
This muffin recipe is absolutely delicious and so easy to make! It's a beautiful combination of tart and sweet in one yummy bite!
Ingredients
- 1 1/2 cups unbleached all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp. baking powder
- 1 tsp. lemon zest
- 1/2 tsp. baking soda
- 1/4 tsp. ground Himalayan pink salt
- 1/2 cup vanilla Greek-style yogurt
- 1/4 cup light sour cream
- 3 tbsp. grapeseed oil tips & tricks
- 2 tbsp. freshly squeezed lemon juice tips & tricks
- 2 large free-run eggs, room temperature, beaten
- 1/2 tsp. pure lemon extract
- 1 cup fresh raspberries tips & tricks
Directions
- Preheat oven to 375ºF.
- Spray a muffin pan or line with paper liners; set aside.
- In a large bowl, combine flour, sugar, baking powder, lemon zest, baking soda and salt; whisk until well blended.
- In a medium bowl, combine yogurt, sour cream, grapeseed oil, lemon juice, eggs and lemon extract; whisk until well combined.
- Add the wet ingredients to the dry ingredients and fold until just combined - don’t over mix. Gently fold in the raspberries. Divide the batter evenly into the prepared muffin pan.
- Transfer to the preheated oven and bake for 18 to 20 minutes or until a cake tester inserted in the center of a muffin comes out clean with a few crumbs.
- Cool the muffins in the pan for 10 minutes before removing them onto a cooling rack.