Raspberry-Lemon Muffins

Name: Raspberry-Lemon Muffins
Yield: Makes 12 Muffins
Ingredients: ½ tsp pure vanilla extract; 1 tbsp turbinado sugar; 5 tbsp (75 g) unsalted butter, melted and cooled, plus more for greasing (optional); 2 tsp grated lemon zest; ¼ tsp salt; 2 cups (250 g) all-purpose flour; ½ tsp baking powder; 2 large eggs; 1 cup (125 g) fresh or frozen raspberries; 1 cup (240 ml) buttermilk; ⅔ cup (155 g) firmly packed light brown sugar; ½ tsp baking soda; ½ tsp ground cinnamon

Preparation info

Makes
12
Muffins

Difficulty
Medium

Appears in

The Breakfast Bible

By Kate McMillan

Published 2018

About

A freshly-baked muffin is always a welcome treat in the morning. This raspberry-studded version rises nicely in the oven and reveals a light, cakey interior underneath a crisp, sugar-coated top crust. To change it up, add fresh blueberries and a crisp almond streusel topping (below).

Ingredients

2 cups (250 g) all-purpose flour
⅔ cup (155

Method

Preheat the oven to 400°F (200°C). Line 12 standard muffin cups with paper liners or butter the cups.

In a large bowl, stir together the flour, brown sugar, baking powder, baking soda, cinnamon, and salt. Gently fold in the raspberries. In a medium bowl, whisk together the butt