Yield
12 servings (serving size: 1 muffin)
Becky Luigart-Stayner; Melanie J. Clarke and Jan Gautro

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Place first 3 ingredients in a food processor, and process until well blended. Add butter, and pulse 4 to 5 times or just until combined. Add the eggs, 1 at a time, pulsing 1 or 2 times after each addition. Add buttermilk, vanilla, and lemon juice; pulse until blended.

Step 3

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt in a large bowl, stirring with a whisk. Make a well in center of mixture. Add buttermilk mixture; stir just until moist. Gently fold in raspberries. Let batter stand 5 minutes. Spoon batter into 12 muffin cups coated with cooking spray. Sprinkle with turbinado sugar. Bake at 375° for 22 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.

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