Delicious lemon raspberry muffins. Easy, fast, and they taste amazing!
Course Muffin
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 6-8
Author The Kitchy Kitchen
Ingredients
1.5cupsa.p. flour
3/4cupwhite sugar
2teaspoonsbaking powder
1teaspoonbaking soda
1/3cupcanola oil
1egg
2/3cupraspberry yogurt
1teaspoonlemon zest
1cupraspberries
1/4cupturbinado sugar
Instructions
Preheat oven to 425. Line and spray a 12 cup muffin tin.
Combine dry ingredients and mix well with a whisk. Combine oil, egg, yogurt, and lemon zest in another bowl. Whisk until combined. Add wet ingredients to dry ingredients and mix gently JUST until combined. Fold in raspberries.
Spoon batter into prepped muffin tins. Sprinkle tops with turbinado sugar. Bake for 15 minutes at 425, then reduce heat to 350 for remaining 10-15 minutes. Bake until tops are golden brown. Let cool in pan for 10 minutes, then remove and cool the rest of the way on a wire rack.