June 27, 2014

Raspberry Lemon Glazed Muffins

2 cups flour plus 1 TBS to add to raspberries 1 TBS baking powder
1/2 tsp. salt
1 egg
1 cup sugar
1 lemon, completely zested
1/4 cup butter (1/2 stick), melted
1-1/4 cups sour cream
1-1/2 cups raspberries

1/4 cup sugar
1/4 cup fresh lemon juice
1/3 cup sugar
lemon zest 

1.  Preheat oven to 350℉.  Grease a muffin tin and set aside.  Rinse the raspberries and set them aside to dry.

2.  Whisk together the flour, baking powder and salt.  Set Aside.

3.  In a large bowl or stand mixer,  stir together the egg and sugar.  Add half the lemon zest (at least 1 tsp.)  Add the melted butter and sour cream until just combined.

4.  Using a wooden spoon stir in the flour mixture.  Stir until almost combined.  

5.  Gently stir in 1 TBS flour with the raspberries to coat.  Then gently fold the raspberries into muffin mixture.  Gently stir until the raspberries are incorporated.  

6.  Fill muffin tins, about 3 Tablespoons batter in each.  Bake for about 20-22 minutes or until lightly golden and toothpick inserted in center comes out clean.  Let set for a few minutes and then transfer to a wire rack to cool for 5-10 minutes before putting glaze on top.

7.   While the muffins are setting up, make glaze.  In a small saucepan, combine the 1/4 cup sugar and 1/4 cup lemon juice.  Turn the heat to medium and stir and let simmer until the sugar is dissolved and mixture is syrupy.  (About 5-10 minutes)

8.  In a small bowl combine the 1/3 cup sugar and other half of lemon zest (at least 1 tsp.).  Brush the top of each muffin liberally with the lemon glaze then dip the muffin in the sugar-zest mixture. 

From The Food Charlatan

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