Raspberry Lemon Muffins || Gracefult Kitchen

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Raspberry Lemon Muffins

Lamb

Whole-wheat flour gives these muffins a boost of gut-healthy fiber, and they’ve got the perfect blend of crumb topping and tart fruit. Be sure to enjoy while they’re still warm.

Ingredients

¼ cup all-purpose flour
¼ cup light brown sugar
1 teaspoon lemon juice
Pinch of salt
1½ tablespoons neutral oil, such as canola or avocado
1 cup whole-wheat flour
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup buttermilk
½ cup granulated sugar
⅓ cup neutral oil, such as canola or avocado
1 large egg
Zest of 1 lemon
1 teaspoon vanilla extract
1½ cups fresh raspberries

Description

Preheat oven to 400°F. Coat a 12-cup muffin tin with cooking spray.
To prepare crumb topping: Combine ¼ cup flour, ¼ cup brown sugar, 1 teaspoon lemon juice and a pinch of salt in a small bowl. Add 1½ tablespoons oil and stir until crumbly.
To prepare muffins: Whisk 1 cup whole-wheat flour, 1 cup all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda and ¼ teaspoon salt in a large bowl. Whisk 1 cup buttermilk, ½ cup sugar, ⅓ cup oil, 1 egg, lemon zest and 1 teaspoon vanilla in a medium bowl until well combined. Add the buttermilk mixture to the dry mixture and fold until almost blended. Gently fold in 1½ cups raspberries. Divide the batter evenly among the prepared muffin cups. Sprinkle with the crumb topping, gently pressing to adhere.
Bake until golden brown and a skewer inserted into the center comes out clean, about 20 minutes. Let the muffins cool in the pan on a wire rack for 10 minutes. Transfer the muffins to the rack and cool at least 5 minutes more before serving.