Lemon Raspberry Muffins

These muffins are the perfect spring bake! They are soft and fluffy muffins with sweet raspberries and tangy lemon flavour bursting in every bite. Extra white sugar is sprinkled on top before baking for that bakery-style crisp top!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Line a 12 tin muffin liner with 12 liners or 2 liners with 6 muffin tins in each (Your preference) and set aside. Melt the butter and prepare to measure the rest of your ingredients as it cools.

Step 2

In a medium-sized bowl, add the flour, baking powder, baking soda, cornstarch, and salt. Mix together and set aside.

Step 3

In a large bowl (this is the bowl you'll be using for the entire bake so make sure it is large!), add the white sugar and lemon zest. Using your fingers, rub them together for 2 minutes. This is going to release the lemon oils and fragrance.

Step 4

Add in lemon juice, oil, butter, buttermilk, egg, egg yolk, and vanilla. Whisk until well combined. It's okay if it is clumpy.

Step 5

Add in the dry ingredients and using a spatula, slowly fold until a soft muffin batter forms. Mix until JUST combined.

Step 6

In the bowl with the raspberries, add 1-2 tsps of flour and gently toss around until evenly coated. The light coating of flour will absorb any extra liquid it may have before adding it into the mixing bowl.

Step 7

Add the raspberries and mix in a few times.

Step 8

Evenly divide the batter between the muffin liners.

Step 9

Add 2-3 extra raspberries on top of each muffin. Sprinkle extra white sugar on top too. This will give you that nice muffin top 'crunch' that we all love on top of the muffins.

Step 10

Bake the muffins at 425°F for 5 minutes, then turn down to 375°F and bake for an additional 15-17 minutes. The muffins are ready when they bounce back at touch or a toothpick inserted comes out clean.

Step 11

Enjoy!!

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