These light, lemony muffins are the perfect spring or summer treat for breakfast, dessert, or any time in between! Best enjoyed warm with a cup of coffee or tea.
Ingredients: 
2 1/2 cups all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
1 cup granulated sugar
8 Tbsp. (1 stick) unsalted butter, melted
2 large eggs
1 tsp. pure vanilla extract
1 cup whole-milk buttermilk
1/4 cup fresh lemon juice
1 Tbsp. freshly grated lemon zest
1 1/2 cups fresh raspberries
sugar crystals or baking sugar
Directions:
- Preheat the oven to 375 degrees. Line muffin tins with cupcake liners.
- In a medium bowl, stir together the flour, baking powder and salt. In a large bowl, whisk together the sugar, melted butter, eggs and vanilla. In a small bowl, stir together the buttermilk, lemon juice and lemon zest.
- Add half the flour mixture to the sugar mixture, then add the buttermilk mixture, then add the remaining flour mixture, stirring after each addition until combined.
- Using a fork, gently smash the raspberries on a cutting board, leaving some larger pieces. Using a spatula, fold the raspberries into the batter.
- Scoop 1/4 cup of batter into each cup of the prepared muffin tins. Sprinkle each muffin with sugar crystals or baking sugar on top.
- Bake until the muffins are lightly golden brown, and a toothpick inserted into the center comes out clean, 21-23 minutes.
- Carefully remove from the muffin tin, let cool on a wire rack for about 15 minutes before serving. Repeat as needed with the batter.
- Store in an airtight container at room temperature for up to 4 days.
Notes:
Servings: 20
Prep time: 20 minutes
Cook time: 21-23 minutes
Total time: 41-43 minutes
Other:
