The raspberries in the market over the weekend were gorgeous and a steal at two containers for three dollars! I haven’t made muffins in a while, so I pulled out my tins and got to work. These muffins are light, flavored with lemon zest, and loaded with sweet raspberries. Definitely worth turning on the oven in July!
- 7 1/2 tablespoons butter, melted
- 1 teaspoon + 2 pinches kosher salt, divided
- 1 cup granulated sugar + 1 tablespoon
- 3 1/3 cups flour, divided
- 1 lemon
- 2 large eggs
- 1 1/3 cups plain yogurt
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 16 oz. raspberries
- Preheat oven to 375º. Line 2 muffin pans with 18 liners, greasing the surface of pans so the muffin spillover doesn’t stick.
- In a large bowl combine butter, pinches of salt, and 2 cups of flour. Reserve 1/2 cup, and place in a small bowl, set aside.
- Zest the lemon in the large bowl. Juice the lemon, stir in yogurt and eggs.
- Sprinkle the surface of the batter with the baking powder, baking soda, and teaspoon kosher salt. Add remaining 1 1/3 cups of flour and stir until well combined. Fold in the raspberries.
- Divide the batter between the 18 cups, sprinkle the reserved crumb mixture on top. Bake for 17 to 20 minutes, testing with a toothpick. Let cool on a wire rack.
