Looking for a fresh-tasting, "hints of spring", muffin? Give these a try.This story began on a rainy Sunday morning. Perfect for a ray of baking sunshine! I had fresh raspberries and a few lemons in the fridge and was contemplating my next move. I love the combined taste these 2 ingredients lend to any baked goods. It being early in the morning with no idea what to make for breakfast, muffins just made sense.
This recipe comes from Leila Lindholm’s cookbook A Piece Of Cake.
It calls for frozen raspberries but I used 2-3 fresh ones per muffin instead. I also like muffins with crunchy tops so I sprinkled each muffin with turbinado sugar before they were baked.
Turned out perfectly ! Lastly, if you don't have vanilla sugar, simply add
1 teaspoon granulated sugar and either 1 teaspoon pure vanilla or
the scraping of 1 vanilla bean to the batter. I prefer the latter.
It calls for frozen raspberries but I used 2-3 fresh ones per muffin instead. I also like muffins with crunchy tops so I sprinkled each muffin with turbinado sugar before they were baked.
Turned out perfectly ! Lastly, if you don't have vanilla sugar, simply add
1 teaspoon granulated sugar and either 1 teaspoon pure vanilla or
the scraping of 1 vanilla bean to the batter. I prefer the latter.
NOTE: most of the recipe ingredients are measured in grams
so haul out your kitchen scale and get baking!
so haul out your kitchen scale and get baking!
LET'S GET STARTED!
RECIPE:
This recipe made exactly 12 glorious, golden muffins.
WHAT YOU NEED
100g unsalted butter, melted
200ml milk ( I used 2%)
zest of 1 lemon
2 organic eggs at room temperature
150g granulated sugar
1 teaspoon pure vanilla sugar
240g all-purpose flour
2 teaspoons baking powder
a pinch of salt
36 fresh, cleaned raspberries
MAKE IT
LINE muffin tin with 12 liners
PRHEAT to 350F
IN MEDIUM BOWL, combine melted butter, milk and lemon zest.
IN SEPARATE LARGE BOWL, with electric mixer, beat eggs, sugar and vanilla 2-3 minutes MED speed
BLEND butter mixture into egg mixture.
SIFT together remaining dry ingredients and fold into batter with a spatula. DO NOT OVER-MIX
STIR the butter mixture into the egg mix. Mix together the flour, baking powder and salt and carefully fold into the mixture.
ADD 1/2 batter to each muffin cup.
TOP with 3 raspberries
COVER with batter so muffins nearly reach the top of the liner.
BAKE 18-20 minutes or until toothpick inserted in center comes out clean
COOL on wire rack for 20 minutes.
ENJOY !
Oh, these look delicious! Nice for Easter morning! Thanks for sharing your recipe! The printer is set and ready to go! ~tina
ReplyDeleteLemons and raspberry - a favorite combination. I might have to have these for Easter morning too!
ReplyDeleteWe could use a little Spring here in New England. Rainy and cool here.
ReplyDeleteThis recipe for Raspberry Lemon Muffins appeals to me...looks fresh, light and pleasing to the palate.
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