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LEMON RASPBERRY MUFFINS

SEPTEMBER 2021 RECIPE

Muffins are a classic breakfast favorite, and these lemon raspberry muffins are no exception. They’re perfectly moist, bursting with juicy raspberries, have a crunchy sugar top and are drizzled with a lovely lemon icing. The sweet and tangy lemon-raspberry flavor combo is a hard one to beat, and these muffins are a delightful way to start off the day. Enjoy!

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MUFFIN INGREDIENTS:

6 T butter, melted and cooled 1 cup granulated sugar 1 large egg, at room temperature ½ T vanilla extract ¾ cup full-fat sour cream 1 T lemon zest 1¼ cups flour 1¼ tsp. baking powder ¼ tsp. salt 1 cup raspberries (fresh or frozen), tossed in 2 T flour ¼ cup raw/turbinado sugar

ICING INGREDIENTS:

¾ cup powdered sugar 2 tsp. heavy whipping cream 1 tsp. vanilla ½ T fresh squeezed lemon juice

PREP TIME: 15 MINUTES

BAKE TIME: 15 MINUTES

MAKES: 12 MUFFINS

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DIRECTIONS:

STEP 1: Preheat oven to 375 degrees. Melt the butter in a microwave-safe container and set aside to cool. Add 12 baking cups to a muffin tin and set aside.

STEP 2: Grate the lemon peel and set aside 1 T of zest. Add the melted butter, granulated sugar, egg, vanilla and sour cream to a large bowl and beat with an electric hand mixer until fully combined. Once combined, mix in the lemon zest.

STEP 3: In a small bowl, mix together the flour, baking powder and salt. Once combined, add the flour mixture to the wet ingredients in the large bowl and slowly mix together until just combined – be careful not to overmix. Toss the raspberries in 2 T of flour and add them to the batter (leave the excess flour from the berries behind). Gently fold the raspberries into the batter using a rubber spatula until just combined – again, be careful not to overmix.

STEP 4: Fill the baking cups about ¾ full with batter and generously sprinkle the raw/turbinado sugar onto each batter-filled cup to give the muffins a nice crunchy top once baked.

STEP 5: Bake for 15-18 minutes at 375 degrees on the middle oven rack. To make sure the muffins are fully baked, insert a toothpick into the center and if it comes out clean, it’s done. Remove from the oven and place the muffins on a cooling rack.

STEP 6: While the muffins cool, add all the icing ingredients to a small, microwave safe bowl and whisk together until combined. Before drizzling over the muffins, warm up the icing in the microwave for 6-8 seconds to create a thinner consistency for easier drizzling. Use a spoon to drizzle the warm icing over the cooled muffins. It will firm up as it sets.

STEP 7: Store leftover muffins in an airtight container at room temperature. They will stay fresh for up to three days. Enjoy!

Maci Manty is a self-taught baker, wife, mother and animal lover. Some of her favorite things include baking, taking pictures, hiking, paddle boarding at Whiskeytown Lake, bike rides and spending time with her family and pets. Follow her feed on Instagram @lovely_baking_co to see what she’s baking.