Preheat your oven to 400 degrees F. This ensures that your muffins will bake evenly. A hot oven is key to getting that perfect rise.
In a mixing bowl, add the lightly beaten eggs, oil, and the zest from the lemon. The zest will infuse the mixture with a wonderful fragrance.
Next, measure out milk in a liquid measuring cup. Squeeze the juice from the lemon into the milk. Let this sit for about one minute. This little trick helps create a buttermilk effect, which adds moisture.
Pour the milk mixture into the bowl with the eggs and oil. Mix everything together until well combined, but don’t worry if there are a few lumps.
In a separate large bowl, combine your dry ingredients: flour, sugar, baking powder, and salt. Stir them together until they're evenly mixed.
Gently fold the wet ingredients into the dry ingredients. Be careful not to over-mix; you want your muffins to be light and fluffy. If you see a few flour streaks, that’s okay!
Now it’s time to fold in those beautiful raspberries. Be gentle to avoid breaking them up too much; we want whole bursts of fruit in our muffins.
Prepare your muffin tin by either lining it with paper liners or greasing it with non-stick cooking spray. This will help your muffins come out easily after baking.
Fill each muffin cup about three-quarters full with the batter. This gives them room to rise without spilling over.
Pop them in the oven and bake for 16 to 20 minutes. You’ll know they’re ready when a toothpick inserted in the center comes out with only a few crumbs.
While the muffins cool, whisk together the powdered sugar and lemon juice in a small bowl. Adjust the consistency as desired.
Once the muffins have cooled for a few minutes, drizzle the glaze over the tops. This adds a lovely sweetness that complements the tart flavors beautifully.
