Orange and Raspberry Muffins

This week is spring break for me and I’m so glad to get to bake! 

The last week of school before a break is always super busy and I thought of making some type of muffins while sitting in class. I’m ready for summer and knew I wanted to use raspberries in these muffins. 

To add some extra flavor, I decided to add some orange zest and a squeeze of fresh orange juice! I’m so happy with the way these muffins have turned out, and they are so moist and delicious! 

I hope you enjoy making these muffins as much as I did! As always, thank you! Remember, Stay Tasty! 💜😋

xoxo Lyla

Ingredients: 

• 2 cups of all purpose flour
• 1/2 cup of granulated sugar
• 1/2 cup of brown sugar
• 1 tablespoon of baking powder
• 1/2 teaspoon of salt
• 2 eggs, room temperature
• 3/4 cup of milk, room temperature
• 1/4 cup of vegetable oil
• 4 tablespoons of melted, unsalted butter
• 1 teaspoon of vanilla extract
• Zest from one orange
• A squeeze of juice from half of the orange
• 1 1/2 cups of frozen raspberries

Directions:

1. Preheat your oven to 350°F and prepare 18 muffin tins with paper liners.
2. In a large bowl, add the flour, sugars, baking powder, and salt and whisk together.
3. Add the eggs, milk, oil, butter, and vanilla to the dry ingredients and mix until completely smooth.
4. Zest your entire orange and add it to the batter. Cut your orange in half and squeeze the juice into the batter as well. Mix completely.
5. Add in your frozen raspberries and fold them in with a rubber spatula.
6. Divide the batter evenly into each tin.
7. Bake for 25-28 minutes, or until a toothpick inserted into the center of the muffin comes out clean.
8. Enjoy!