Ingredients

• All-purpose flour - 2 cups
• Granulated sugar - 1 cup
• Baking powder - 2 teaspoons
• Salt - ½ teaspoon
• Lemon zest - 1 tablespoon
• Unsalted butter, melted - ½ cup
• Milk - 1 cup
• Large eggs - 2
• Vanilla extract - 1 teaspoon
• Fresh raspberries - 1 ½ cups

Instructions

1. 1.

   Preheat the oven to 190°C (375°F) and line a muffin tin with paper liners.

2. 2.

   In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon zest.

3. 3.

   In another bowl, whisk together melted butter, milk, eggs, and vanilla extract.

4. 4.

   Pour the wet ingredients into the dry ingredients and stir until just combined.

5. 5.

   Gently fold in the fresh raspberries.

6. 6.

   Divide the batter evenly among the muffin cups, filling each about 2/3 full.

7. 7.

   Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

8. 8.

   Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Nutritional Facts