Directions
- lemon zest in a large bowl until fragrant and tinted yellow. Sift in 2 cups of flour, baking powder, baking soda, and salt. Whisk until evenly blended.
- Combine eggs, melted butter, oil, yogurt, vanilla, and milk in a medium bowl. Whisk until completely smooth.
- Pour wet ingredients into the bowl with dry ingredients. Gently fold until fully combined; avoid over-mixing. Toss raspberries with remaining flour and fold them into the batter gently.
- Cover the bowl and let it stand for 30 minutes as the oven preheats to 400°F. Line a standard muffin pan with 12 paper liners.
- Divide the batter evenly among lined muffin cups, filling them to the top. Sprinkle each with coarse sugar.
- Bake at 400°F for 10 minutes, then reduce the temperature to 350°F and bake for another 10-15 minutes until a skewer comes out clean.
- Allow muffins to cool for 5 minutes in the pan, then transfer them to a cooling rack.
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