Lemon Raspberry Muffins

Ingredients

• ¼ cup lemon juice (from 2 lemons)
• ¾ cup shaken buttermilk
• ¼ cup unsalted butter, melted 
• ⅔ cup white granulated sugar
• 3 tablespoons neutral oil (such as grapeseed, vegetable oil or avocado oil) 
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• ¼ teaspoon kosher salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 6 ounces raspberries
• 2 tablespoons turbinado sugar, for topping 

Instructions

1. 1
   Preheat oven to 400 degrees F. 
2. 2
   Place muffin liners in a muffin tin and set aside. If your liners are made of paper, you might want to spray them with cooking spray.
3. 3
   In a medium bowl, whisk together the lemon juice, buttermilk, melted butter, sugar, neutral oil, eggs and vanilla extract. In a large bowl, whisk together the flour, salt, baking powder, and baking soda. Pour the wet ingredients into the dry ingredients and mix until barely combined. Add the raspberries. 
4. 4
   Divide the batter amongst the twelve cavities in the muffin tin. Sprinkle the tops with turbinado sugar. 
5. 5
   Transfer to the oven to bake for 7 minutes. Then immediately turn the oven’s temperature down to 350 degrees F and bake for an additional 10 to 12 minutes, until the tops are lightly golden brown and nicely shaped. 
6. 6
   Let the muffins cool in the pan for 10 minutes and then carefully remove and allow to cool on a cooling rack.