Lemon raspberry muffins

Description

The bright flavor of lemon paired with sweet raspberry makes these lemon raspberry muffins explode with flavor! Made with buttermilk and sprinkled with lemon sugar, these muffins are sure to satisfy any sweet tooth.

  • 1 Cup Sugar
  • 1 Tbsp. Lemon zest
  • 2 1/2 Cups all-pourpose flour, divided
  • 2 Teaspoons baking powder
  • 1 1/2 Teaspoons salt
  • 1 Stick (1/2) unsalted butter, chilled and cut into small pieces
  • 1 Cup buttermilk
  • 1 Tsp. vanilla extract
  • 2 Packages (6 ounces each) Driscoll's Raspberries
  • 2 large eggs
  1. PLACE sugar into a zip-lock bag.
     
    ADD lemon zest and SEAL zip-lock bag.
     
    RUB bag gently between fingers to release lemon oil into sugar.
     
    ALLOW lemon sugar mixture to rest 1 hour and up to 1 day WHILE RUBBING bag between fingers occasionally.

    PREHEAT oven to 400°F.
     
    BUTTER a 12-cup muffin pan or a 6-cup jumbo muffin pan.
     
    PLACE 2 ¼ cups flour into a large bowl and ADD baking powder and salt.
     
    ADD 3/4 cup lemon sugar mixture AND RESERVE remaining lemon sugar mixture.
     
    STIR flour mixture with fork to combine ingredients.
     
    ADD butter.
     
    CUT butter into flour mixture, using pastry cutter or two knives, until butter pieces are pea-sized and smaller.
     
    SET ASIDE flour mixture.
  2.  
    WHISK eggs in a small bowl and ADD buttermilk and vanilla.
     
    WHISK egg mixture again to combine ingredients. 
     
    POUR egg mixture into flour mixture.
     
    STIR just until combined. Do not over mix. The batter will be lumpy.
     
    SET ASIDE muffin batter.

    MEASURE OUT 1 ¾ cups raspberries into a medium bowl. (Enjoy remaining berries in smoothies, yogurt topping, fresh snacks, etc.)
     
    ADD remaining ¼ cup flour to raspberries.
     
    TOSS raspberry mixture gently until raspberries are coated with flour.
     
    FOLD raspberries gently into muffin batter.
     
    DIVIDE batter evenly between muffin cups.
     
    SPRINKLE each muffin with ½ teaspoon lemon sugar mixture.
  3. SET ASIDE remaining lemon sugar mixture.
     
    BAKE muffins for 15 minutes and rotate muffin pan.
     
    BAKE muffins 10 to 15 minutes longer or until a cake tester inserted into center comes out clean.
     
    BAKE 5 additional minutes if making jumbo muffins.
     
    ALLOW muffins to cool for 10 minutes in pan. Do not allow muffins to cool completely.
     
    POUR remaining lemon sugar mixture into a wide shallow bowl.

    REMOVE one muffin from pan.
     
    DIP muffin into lemon sugar mixture, TURN muffin until sides are lightly coated, and REPEAT with remaining muffins.
Calories 257
Total Fat 8.99 g
Saturated Fat 5.25 g
Cholesterol 52.07 mg
Sodium 407 mg
Total Carbohydrates 40.08 g
Dietary Fiber 1.94 g
Protein 4.73 g