Raspberry Lemonade Muffins

It's JUNE! Can you believe it? It kind of feels like we just finished shoveling out our mailbox yet here we are, diving head first into summer. SUMMER! Oh summer, where have you been hiding? We have missed you so!

Speaking of summer, is there anything more summer-y than a tall, ice cold glass of lemonade? I don't think so! I love old fashioned lemonade as much as the next girl but I actually prefer raspberry lemonade. That extra burst of fruitiness to balance out the tart lemons just does it for me.

Wanna know what's cool about these muffins? They taste just like a glass of raspberry lemonade - only not wet and not really that cold.

There's no ice involved either. Or straws.

Well, you get it.

With a lemon triple threat - lemon zest, lemon juice, and lemon yogurt - these muffins just about make your mouth pucker from the lemony punch.

The fresh raspberries and touch of raspberry abstract is what really drive these home, though, if you ask me. Like raspberry lemonade, the berries bring that balance - that lovely fruity balance.

These come together without much effort at all. Dry ingredients in one bowl, wet ingredients in another. Bring them together, fold in those raspberry beauties, and BAM! You've got your batter - which is awesome when the temp outside is reaching the 80s and the kitchen is starting to feel like its hitting 100 (thanks, oven!).

Can't promise these will cool you down while sunbathing, but they will surely satisfy your sweet tooth after your scrumptious BBQ feast!

Raspberry Lemonade Muffins

Adapted from Tide & Thyme

Ingredients

• 2 cups flour
• 1/2 cup sugar
• 2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 1 cup (8 ounces) lemon yogurt
• 1/2 cup vegetable oil
• 1 teaspoon raspberry extract
• 1 tsp lemon zest
• Juice of 1 lemon
• 1 cup fresh raspberries

1. Preheat oven to 400.
2. Line a cupcake tin with your liners and set aside.
3. In a large bowl combine flour, sugar, baking powder, baking soda, and salt.
4. In another bowl, combine your eggs, yogurt, oil, raspberry extract, lemon zest, and lemon juice.
5. Stir the wet mixture into the dry ingredients until moistened.
6. Gently fold in your raspberries.
7. Using a 1/4 measuring cup, fill your liners.
8. Bake for 18-20 minutes, or until a toothpick comes out clean.
9. Cool in pan for 10 minutes before removing to a wire rack to cool completely.
10. Makes approximately 12 muffins.