Lemon Raspberry Muffins

I think I’m hooked on this lemon raspberry taste.  It’s just so light and yummy!  🙂  These muffins are SO tender and juicy from the berries, and the lemon is quite subtle.

Plus, I was actually making them in the morning, so I get to have a nice photo with natural light!

Preheat the oven to 400F.  Spray a 12-cup muffin pan with non-stick spray.  I like to use grapeseed oil, as it has a really light flavor, so it won’t change the taste of whatever it is I’m baking!  😛

First, melt 3/4 stick of butter in a small pan.  Combine the zest of 1 or 2 lemons with the melted butter to release the oils in the zest.  Remove from heat as soon as the butter is completely melted, and add 2/3 cup buttermilk.  Stir until combined, and then let cool for a couple of minutes.

While the butter is melting, combine 2 cups flour, 2/3 cup sugar, 2 tsp baking powder, 1/2 tsp baking soda, and a pinch of salt in a medium sized bowl.  Stir thoroughly to combine, and create a well in the center.

Pour the butter into a medium bowl and add 1 1/2 tsp vanilla extract and 2 large eggs.  Whisk until well blended, then pour the butter mixture into the dry ingredient well, and stir with a spatula until just combined.

Add a pint of raspberries, and gently fold into the batter.

These are actually cranberries, as the second time I tried the recipe, I did it with orange zest and cranberries.  If you use dried fruit, be sure to hydrate it before combining with the muffin batter, as the dried fruit will suck up the moisture from the muffins, leaving them very dry.  😦

Use a large scoop and standard sized muffin pan…fill the cups equally as possible.  🙂

Bake at 400F for 18 to 20 minutes.

Let them cool in the pan about 5 minutes, then completely cool on a wire rack so the sides and bottoms don’t get soggy from condensation.

These are really quick to make.  Meaning, you don’t have to get up at 0 dark 30 to have something warm and yum-tastic for breakfast…even on a school day!