Raspberry Lemon Muffins

30 Minutes
10-12
easy

Ingredients

  • 1 Lemon
  • 1 Cup milk
  • 2 Eggs
  • 1/2 Cup vegetable oil
  • 2 Cups all-purpose flour
  • 3/4 Cup granulated sugar
  • 2 Tsp baking powder
  • 1/2 Tsp salt
  • 1 1/2 Cups fresh raspberries

Directions

  1. Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners or spray with cooking spray.
  2. Zest the 1 lemon and squeeze 2 tbsp lemon juice. Mix the lemon juice and 1 cup milk together.
  3. In a separate bowl, whisk together the 2 eggs, ½ cup oil, lemon zest, and milk-lemon mixture.
  4. In another bowl, combine 2 cups flour, ¾ cup sugar, 2 tsp baking powder, and ½ tsp salt.
  5. Add the wet ingredients to the dry ingredients and stir just until combined.
  6. Gently fold in 1½ cups raspberries.
  7. Fill each muffin cup about ¾ full.
  8. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out with a few crumbs.
  9. Let the muffins cool slightly before serving.

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