• 2 cups (10 oz/315 g) all-purpose flour
• 1½ tsp baking powder
• ½ tsp ground cinnamon
• ½ tsp salt
• 2 large eggs
• 1 cup (8 fl oz/250 ml) whole milk
• ⅔ cup (5 fl oz/160 ml) canola oil
• 1⅓ cups (9½ oz/295 g) firmly packed light brown sugar
• 2 tsp grated lemon zest
• 2 Tbsp fresh lemon juice
• 1 tsp pure vanilla extract
• ¼ tsp almond extract
• 1 cup (4 oz/125 g) fresh or frozen raspberries

Preheat the oven to 375°F (190°C). Line 12 standard muffin cups with paper liners or grease with butter.

In a bowl, stir together the flour, baking powder, cinnamon, and salt. In a large bowl, whisk together the eggs and milk until blended. Add the oil, brown sugar, lemon zest and juice, vanilla, and almond extract and whisk just until blended. Add the dry ingredients and stir with a rubber spatula just until moistened. Do not overmix. Fold in the berries.

Spoon the batter into the prepared muffin cups, filling each to within ¼ inch (6 mm) of the rim. Bake until a toothpick inserted into the center of a muffin comes out clean, 15–20 minutes if using fresh raspberries or about 25 minutes if using frozen raspberries. Let the muffins cool in the pan on a wire rack for 15 minutes, then unmold onto the rack. Serve warm or at room temperature.