Ingredients:

  • 2 cups (250g) All-purpose flour
  • 3/4 cup (150g) Granulated sugar
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 1/2 cup (115g) Unsalted butter, melted and slightly cooled
  • 2 Large eggs, room temperature
  • 1/2 cup (120g) Greek yogurt or sour cream
  • 1/4 cup (60ml) Freshly squeezed lemon juice
  • 1 tbsp Lemon zest (approximately 2 lemons)
  • 1 tsp Pure vanilla extract
  • 1.5 cups (190g) Fresh raspberries (frozen may be used; do not thaw)
  • 1 tbsp All-purpose flour (for coating berries)
  • 1 cup (120g) Powdered sugar
  • 2 tbsp Fresh lemon juice

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a 12-cup standard muffin tin. In a small bowl, zest the lemons directly into the granulated sugar and rub them together with your fingers until the sugar is fragrant and moist to release essential oils.
  2. In a large mixing bowl, whisk the dry ingredients (flour, baking powder, baking soda, and salt) into the lemon-infused sugar. In a separate medium bowl, whisk the melted butter, eggs, yogurt, lemon juice, and vanilla until smooth.
  3. Create a well in the center of the dry ingredients and pour in the wet mixture. Use a silicone spatula to fold the batter until just combined, leaving a few streaks of flour. Toss the raspberries with 1 tablespoon of flour, then gently fold them into the batter.
  4. Divide the batter evenly among the 12 muffin cups. Bake for 18–22 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack. Optionally, whisk powdered sugar and lemon juice to create a glaze and drizzle over cooled muffins.