With a bright, fresh flavor and an ingredient list that’s packed with nutrition, these are truly something special.
Add the raspberries, lemon juice, and lemon zest to the batter and fold in with the spatula to mix gently.
Divide the raspberry muffin batter among the prepared muffin tin, using about ¼ cup batter in each cup.
Bake for 16-18 minutes, or until golden brown around the edges and a cake tester inserted into the center comes out cleanly.
Let cool in the pan for a minute or two, then run a paring knife around the edges. Transfer to a wire rack and let cool fully.
Once cooled, store in an airtight container at room temperature for up to 2 days or in the fridge for 3-5 days.
To make these into mini muffins: Use a 24-cup mini muffin pan and reduce the baking time to 12-14 minutes.