Easy Morning Muffins with Raspberries
These were some of the best muffins I've ever made! This recipe is definitely a keeper!! And you can make different variations of it. I used frozen raspberries that we had in the freezer. You can substitute any kind of fruit.
Ingredients
2 cups flour
2/3 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
pinch of salt
3/4 stick of butter
finely grated zest of 1 lemon
2/3 cup buttermilk
2 large eggs, room temperature
1 1/2 tsp. pure vanilla
1 half-pint basket (6 oz) fresh raspberries or 1 1/4 cups frozen (do not defrost)
1/4 tsp cinnamon
1 tbsp. sugar
Preheat oven to 400.
Place flour, sugar, baking powder and soda and salt in large bowl. Whisk to blend thoroughly.
In medium skillet, melt the butter with the lemon zest (this will help to bring out the flavour of the zest and distribute it evenly in the batter. Turn off heat. Add the buttermilk to the melted butter and let the mixture sit for 1 to 2 minutes, just until it is tepid.
Pour the butter mixture into the medium bowl, add the eggs and the vanilla, and whisk until well blended.
Make a well in the center of dry ingredients. Pour the butter mixture into the well and stir gently with a rubber spatula. Mix only until there are no more streaks of flour or pools of liquid and the batter looks fairly smooth. A few small lumps scattered throughout are fine - they will disappear during baking. Gently fold in the raspberries until evenly distributed in the batter.
Use a large ice cream scoop to divide the batter evenly among muffin cups.
Stir together the remaining 1 tbsp sugar and the cinnamon and sprinkle it over the tops of the muffins.
Bake for 18 to 20 minutes until the tops feel firm and a skewer inserted into the centres comes out clean. Transfer the muffin tin to a rack and let cool for 5 minutes. Then take out muffins and let them cool on rack.
Other varieties
Rhubarb, Orange and Ginger Muffins
Prepare the muffins as directed but add 3/4 tsp. ground ginger plus 2 tbsp. finely chopped crystallized ginger to the dry ingredients. Substitute the zest of 1 large orange for the lemon zest. Omit the raspberries and add 6 oz (generous 1 cup) cleaned rhubarb cut into 1/4-inch pieces. An add an additional 1 tbsp finely chopped candied ginger to the cinnamon/sugar topping.
There is also a Blueberry Upside-Down variation which I don't feel like typing out. And plum-cadramom upside down muffins and streusel-topped muffins. Just let me know if you are interested in these.
Ingredients
2 cups flour
2/3 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
pinch of salt
3/4 stick of butter
finely grated zest of 1 lemon
2/3 cup buttermilk
2 large eggs, room temperature
1 1/2 tsp. pure vanilla
1 half-pint basket (6 oz) fresh raspberries or 1 1/4 cups frozen (do not defrost)
1/4 tsp cinnamon
1 tbsp. sugar
Preheat oven to 400.
Place flour, sugar, baking powder and soda and salt in large bowl. Whisk to blend thoroughly.
In medium skillet, melt the butter with the lemon zest (this will help to bring out the flavour of the zest and distribute it evenly in the batter. Turn off heat. Add the buttermilk to the melted butter and let the mixture sit for 1 to 2 minutes, just until it is tepid.
Pour the butter mixture into the medium bowl, add the eggs and the vanilla, and whisk until well blended.
Make a well in the center of dry ingredients. Pour the butter mixture into the well and stir gently with a rubber spatula. Mix only until there are no more streaks of flour or pools of liquid and the batter looks fairly smooth. A few small lumps scattered throughout are fine - they will disappear during baking. Gently fold in the raspberries until evenly distributed in the batter.
Use a large ice cream scoop to divide the batter evenly among muffin cups.
Stir together the remaining 1 tbsp sugar and the cinnamon and sprinkle it over the tops of the muffins.
Bake for 18 to 20 minutes until the tops feel firm and a skewer inserted into the centres comes out clean. Transfer the muffin tin to a rack and let cool for 5 minutes. Then take out muffins and let them cool on rack.
Other varieties
Rhubarb, Orange and Ginger Muffins
Prepare the muffins as directed but add 3/4 tsp. ground ginger plus 2 tbsp. finely chopped crystallized ginger to the dry ingredients. Substitute the zest of 1 large orange for the lemon zest. Omit the raspberries and add 6 oz (generous 1 cup) cleaned rhubarb cut into 1/4-inch pieces. An add an additional 1 tbsp finely chopped candied ginger to the cinnamon/sugar topping.
There is also a Blueberry Upside-Down variation which I don't feel like typing out. And plum-cadramom upside down muffins and streusel-topped muffins. Just let me know if you are interested in these.
Does 3/4 of a stick of butter mean 3/4 of half a cup? Cause my sticks of butter equal a half-cup. It doesn't mean 3/4 cup, does it? I love your photo!
ReplyDeleteYeah it's 3/4 of a half a cup. Or, that's what I did anyway, and they turned out great!
ReplyDelete