Costco Copycat Lemon Raspberry Muffins

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Ingredients  

  • 2 cups plus 1 tbsp 295g all purpose flour, divided

  • 2 teaspoon baking powder

  • ½ teaspoon baking soda

  • 1 cup 200g granulated sugar

  • 1 tablespoon lemon zest

  • ½ teaspoon salt

  • 2 large eggs room temperature

  • ½ cup 120ml full fat yogurt

  • 1 teaspoon 5ml pure vanilla extract

  • ¼ cup 60ml sunflower oil

  • ¼ cup 56g unsalted butter, melted

  • ¾ cup 180ml milk, room temperature

  • 2 tablespoon coarse or raw sugar for sprinkling

  • 1 ½ cups 200g fresh raspberries

Instructions

 

  • Rub sugar with lemon zest in a large bowl until it is fragrant and takes on a yellow tint. Sift in 2 cups of flour, baking powder, baking soda and salt and whisk until very well evenly blended.

  • Combine eggs, melted butter, oil, yogurt, vanilla and milk in a medium bowl and whisk until completely smooth.

  • Pour the wet ingredients into the bowl with dry ingredients and gently fold it all together being sure to get down to the bottom and bring up any dry pockets. Stop right when the batter is fully combined and be careful not to over-mix. Sprinkle remaining tablespoon of flour over the raspberries and toss to coat them. Fold them into the batter gently.

  • Cover the bowl and set aside to stand for 30 minutes while the oven preheats. Preheat the oven to 400°F and line a standard 12-cup muffin pan with paper liners.

  • Use an ice cream scoop or large spoon to divide the batter evenly among lined muffin cups, filling them right to the top. Try not to mix it around too much. Top each muffin with a generous sprinkle of coarse sugar.

  • Bake at 400°F for 10 minutes. Then, with the oven door still closed, reduce the oven temperature to 350°F and bake for another 10-15 minutes until a skewer inserted into the center comes out clean. Let muffins cool for 5 minutes in the pan and then transfer muffins to a cooling rack.