Father's Day

Raspberry-lemon Muffins

July 22, 2018
0 Ratings
  • Prep time 20 minutes
  • Cook time 20 minutes
  • 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

What You'll Need
  • 1 cup unsifted cake flour
  • 1 cup unsifted all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk, shaken
  • 1/4 cup butter, melted and cooled
  • grated lemon zest of one medium lemon (about 1 tablespoon)
  • 1/4 cup freshly-squeezed lemon juice (from 1-2 lemons)
  • 1/3 cup granulated sugar
  • 1/2 cup raspberries
  • butter as an accompaniment
  • jam as an accompaniment
  1. Pre-heat oven to 400º
  2. Sift together first 6 ingredients into a large bowl.
  3. Whisk eggs until frothy. Add buttermilk and melted butter.
  4. Combine wet ingredients with dry ingredients, using a wooden spoon. Mix just to combine. Stir in grated lemon zest.
  5. 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.
  6. 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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