Preheat oven to 425°F and grease muffin tin or line with paper/parchment liners
In a small bowl, mix together flour, salt and and baking powder
250 g AP Flour | 2 tsp Baking powder | 1 tsp Salt
In a larger bowl, add cooled butter and both granulated and brown sugar and whisk together.
56 g Unsalted butter | 50 g Granulated sugar | 55 g Dark brown sugar
Add in oil and combine.
50 g Vegetable oil
Add first egg to wet mixture and whisk/mix thoroughly, after combined repeat with second egg.
2 large Eggs
Add lemon zest, vanilla and buttermilk and mix until homogenous.
1 tsp Vanilla | ¾ cup Buttermilk | Zest of medium lemon
Add dry ingredients to wet and use a spatula to combine until just mixed.
Add in raspberries and mix gently
1 pint Raspberries
Fill muffin tin cups about ¾ full, and then sprinkle with turbinado sugar on top (optional)
Turbinado sugar
Bake on center rack of oven for 5 minutes at 425° and then reduce temperature to 350°F. If making large bakery style size muffins, they will bake for about 28-30 minutes total. If making smaller, traditional size muffins they will bake for about 20-22 minutes total. Muffins are done when tops are light golden brown.
Remove from oven and muffin tin onto a wire rack to cool. Let cool for about 15 minutes before eating. Enjoy!
