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Raspberry-Lemon Muffins

Williams Sonoma
  • 30 minutes
  • Serves 12

INGREDIENTS

2 tsp

Lemon, zest

1 cup

Raspberries, fresh or frozen

2

Eggs

2 tbsp

Lemon juice, fresh

2 cups

All-purpose flour

1/4 tsp

Almond extract

1 1/2 tsp

Baking powder

1 1/3 cups

Brown sugar, firmly packed light

1/2 tsp

Cinnamon, ground

1/2 tsp

Salt

1 tsp

Vanilla extract

2/3 cup

Canola or corn oil

1

Butter, Unsalted

1 cup

Whole milk