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Prep time
20 minutes
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Cook time
20 minutes
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Makes
12-14 muffins
Author Notes
This recipe is based on blueberry muffin from Flo Braker, published in the San Francisco Chronicle cookbook. I wanted to try a raspberry-lemon variation. I used half cake flour, half regular, reduced the amount of butter and increased the buttermilk for a tender, tangy outcome. —creamtea
Ingredients
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1 cup
unsifted cake flour
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1 cup
unsifted all-purpose flour
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1/2 cup
granulated sugar
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1 teaspoon
baking soda
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1/2 teaspoon
baking powder
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1/2 teaspoon
salt
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2
large eggs
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1 cup
buttermilk, shaken
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1/4 cup
butter, melted and cooled
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grated lemon zest of one medium lemon (about 1 tablespoon)
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1/4 cup
freshly-squeezed lemon juice (from 1-2 lemons)
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1/3 cup
granulated sugar
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1/2 cup
raspberries
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butter as an accompaniment
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jam as an accompaniment
Directions
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Pre-heat oven to 400º
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Sift together first 6 ingredients into a large bowl.
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Whisk eggs until frothy. Add buttermilk and melted butter.
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Combine wet ingredients with dry ingredients, using a wooden spoon. Mix just to combine. Stir in grated lemon zest.
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Line muffin cups with fluted liners. Spoon batter to fill muffin cups until 1/2 full. Distribute berries over batter in each cup, then spoon remaining batter over to fill approximately 3/4 full.
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Bake at 400º for 20-25 minutes, or until golden. While muffins are baking, mix 1/4 cup lemon juice with 1/3 cup sugar in a small pitcher. When muffins are baked, and while still hot, give the lemon-sugar mixture a quick whisk, then pour over each muffin. Serve warm or at room temperature with butter and jam.
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