Ingredients
Muffins
- 360 g all-purpose flour
- 14 g baking powder
- 1 tsp salt
- 250 g granulated sugar
- Zest of two lemons
- 84 g unsalted butter (room temperature)
- 50 g neutral oil
- 2 eggs (room temperature)
- 1 tbsp vanilla extract
- 170 g buttermilk (room temperature)
- 320 g frozen raspberries (tossed with 22 g / 3 tbsp flour)
- Turbinado sugar (for sprinkling)
Lemon Glaze
- 113 g powdered sugar
- 36 g lemon juice
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 425°F (220°C) and line two muffin pans with 6 parchment liners each, placing them in every other cup to allow proper heat circulation.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.
- Cream Sugar and Butter: In a stand mixer fitted with the paddle attachment, rub the granulated sugar and lemon zest together until the mixture resembles wet sand and emits a fresh lemon aroma. Add the unsalted butter and cream the mixture for 2-3 minutes until light and fluffy.
- Add Wet Ingredients: Scrape down the sides of the bowl, then add the neutral oil, eggs, and vanilla extract. Mix until fully combined.
- Combine Ingredients: Add half of the dry ingredient mixture to the wet ingredients and mix until just combined. Pour in the buttermilk and mix, then add the remaining dry ingredients and mix again until just combined to avoid overmixing.
- Prepare Raspberries: In a separate bowl, toss the frozen raspberries with 22 g (3 tbsp) of flour to coat them. This prevents the berries from sinking in the batter.
- Fold in Raspberries: Gently fold the coated raspberries into the batter until they are evenly distributed but without breaking them up.
- Portion Batter and Add Sugar: Divide the batter evenly among the 12 muffin liners. Sprinkle each muffin generously with turbinado sugar for a crunchy topping.
- Bake Initial High Heat: Bake the muffins in the preheated oven at 425°F for 5 minutes. This helps create a good rise and crust.
- Reduce Heat and Continue Baking: Lower the oven temperature to 375°F (190°C) and bake for an additional 15-18 minutes or until the muffins are deeply golden and a toothpick inserted in the center comes out clean.
- Cool Muffins: Remove the muffins from the oven and allow them to cool in the pan for a few minutes to firm up before glazing.
- Make Lemon Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
- Glaze Muffins: While the muffins are still warm, dip the tops into the lemon glaze and place on a wire rack to set and cool completely.
- Serve: Enjoy the muffins once the glaze has set, perfect for breakfast or a sweet snack.
Notes
- Using room temperature ingredients ensures better mixing and texture.
- Coating frozen raspberries with flour prevents them from sinking to the bottom of the muffins.
- Be careful not to overmix the batter to keep the muffins light and tender.
- Turbinado sugar adds a pleasant crunch that contrasts nicely with the soft muffin.
- The initial high heat baking helps the muffins rise well before lowering the heat for even cooking.
- If fresh raspberries are used, reduce baking time slightly and monitor closely to avoid excess moisture.
- Prep Time: 15 minutes
- Cook Time: 37 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
