April in Chicago has started with snow showers and very chilly weather. To combat the fact that I'm still wearing my parka, I wanted to make spring friendly muffins. I had bunch of raspberries that needed to get used up so that was my key ingredient. I came across this recipe on The Food Charlatan and decided to go with these muffins. The lemony raspberry flavor really comes through, and this is exactly what I was looking for to get me through the next several chilly spring days.
Ingredients:
2 cups flour
1/2 teaspoon salt
1 tablespoon baking powder
1 cup sugar
1 egg, at room temperature
1/4 cup unsalted better, melted
zest of 1 lemon, divided
1/2 teaspoon vanilla
1 1/4 cups sour cream
1 1/4 cups raspberries, tossed in 1 tablespoon flour
Glaze
1/4 cup + 1/3 cup sugar
1/4 cup fresh lemon juice
zest of 1 lemon, divided
Preparation:
1. Mix egg and sugar in the bowl of a stand mixer until it forms a paste, about 2 minutes. Stir in melted butter.
2. Add lemon zest, vanilla, and sour cream. Mix until combined.
3. Add flour, baking powder, and salt. Stir until just combined.
4. Carefully fold in raspberries with a spatula. The raspberries will break easily, so be very careful as you do this.
5. Bake at 350 degrees for 18-20 minutes. Remove to a wire rack to cool.
6. While muffins are cooling, heat 1/4 cup sugar with lemon juice in a small saucepan over medium heat. Stir until the sugar dissolves completely, about 2-3 minutes.
7. Mix 1/3 cup sugar and remaining lemon zest in a small bowl.
8. Use a pastry brush to glaze the tops of the muffins. Dip tops in sugar mixture.
Ingredients:
2 cups flour
1/2 teaspoon salt
1 tablespoon baking powder
1 cup sugar
1 egg, at room temperature
1/4 cup unsalted better, melted
zest of 1 lemon, divided
1/2 teaspoon vanilla
1 1/4 cups sour cream
1 1/4 cups raspberries, tossed in 1 tablespoon flour
Glaze
1/4 cup + 1/3 cup sugar
1/4 cup fresh lemon juice
zest of 1 lemon, divided
Preparation:
1. Mix egg and sugar in the bowl of a stand mixer until it forms a paste, about 2 minutes. Stir in melted butter.
2. Add lemon zest, vanilla, and sour cream. Mix until combined.
3. Add flour, baking powder, and salt. Stir until just combined.
4. Carefully fold in raspberries with a spatula. The raspberries will break easily, so be very careful as you do this.
5. Bake at 350 degrees for 18-20 minutes. Remove to a wire rack to cool.
6. While muffins are cooling, heat 1/4 cup sugar with lemon juice in a small saucepan over medium heat. Stir until the sugar dissolves completely, about 2-3 minutes.
7. Mix 1/3 cup sugar and remaining lemon zest in a small bowl.
8. Use a pastry brush to glaze the tops of the muffins. Dip tops in sugar mixture.