THE BEST RASPBERRY MUFFINS

YIELD

12 Muffins

PREP TIME

15 Minutes

TOTAL TIME

40 Minutes

BAKING TIME

25 Minutes

INGREDIENTS

All-Purpose Flour Granulated Sugar Brown Sugar Baking Powder Salt Eggs Milk Vegetable Oil Unsalted Butter Vanilla Extract Lemon Zest Fresh Or Frozen Raspberries

In a large bowl mix the dry ingredients: sifted flour, baking powder, and salt. Add the sugar and mix to combine.

WET INGREDIENTS

DRY INGREDIENTS

In another bowl mix eggs, milk, oil, vanilla, and lukewarm melted butter.  Do not beat, but mix well until no streaks of egg whites remain.

WET INGREDIENTS

Add the lemon zest and all of the wet ingredients at once to the dry ingredients. Mix but do not overmix. It will be lumpy and not completely smooth.

COMBINE

Add the raspberries and fold in lightly.  Divide evenly among the muffin cups.

ADD

Bake for 25 minutes in a 350°F oven. Let cool on a wire rack and eat warm or let cool down completely.

BAKE

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