I don’t think there’s a better way to start your day than with homemade muffins warm from the oven. I usually try to bake with fresh fruit but today I resorted to frozen (poor planning on my part). Thankfully I didn’t really notice any difference. The recipe I like to use is actually for Blueberry Muffins, but I simply replace the blueberries with raspberries. In addition to the lemon zest, I also add a tablespoon or so of lemon juice directly to the batter. Mmm muffins!
 Cream Together |
 Add the Eggs |
 Combine the Milk, Dry Ingredients & Berries |
 Spoon Into Tins & Top With Sugar |
 Bake @ 375 for 25 Minutes |
 Butter & Enjoy! |
Raspberry-Lemon Muffins (Based on the Blueberry Muffins Recipe from the Food Network Kitchens)
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/4 teaspoon fine salt
1/2 cup unsalted butter, softened, plus more for preparing the muffin tin
1 teaspoon finely grated lemon zest
2/3 cup sugar, plus 1 tablespoon for the top of the muffins
2 large eggs, at room temperature
1/2 cup whole milk
1 tablespoon freshly squeezed lemon juice
1 1/2 cups fresh raspberries, rinsed and dried
Preheat the oven to 375 degrees F. Lightly brush a 12-muffin tin with butter and set aside. Sift the flour, baking powder, and salt into a medium bowl and set aside.
In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer in a large bowl, cream the butter, zest, lemon juice and 2/3 cup of the sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Remove the bowl from the mixer.
Using a rubber spatula, fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Fold in the blueberries. Take care not to over mix the batter. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Serve warm.
