Sunday, June 16, 2013

Raspberry Lemon Muffins

Well since the heat of the summer has hit, I have been on a berry kick lately.  Blackberries and raspberries have been populating the fridge for the last few months.  Luckily I had not eaten too many this time, so I did have some to bake with. 

I like the fact that muffins are so versatile.  I made them without a topping but a slather of cream cheese or honey butter would be good for those who want more to their muffin.  Also, being plain makes them appealing for those that are only craving a little sweetness to have with their morning coffee.  Eaten slightly warm or at room temperature, getting a big bite of a raspberry surrounded by lemony sweet cake hits the spot.

I have included the recipe for the limoncello glaze. The addition of that would make for a stronger lemony taste as well as add more sweetness.  Without it, the lemon flavor is very subtle in the muffins.  This recipe makes  about 1 1/2 dz.

Raspberry Lemon Muffins
adapted from Moufllet

1 cup fresh raspberries
1 tbs lemon zest
1 cup buttermilk
1/4 cup melted butter
2 tbs oil ( vegetable or canola
1 tsp vanilla extract
2 eggs
1/4 cup sugar
1/2 tsp salt
1 tsp baking powder
2 cups flour
1/2 tsp baking soda

Ingredients/Limoncello Glaze
1/2 tsp melted butter
3 tbs limoncello
1/2 tsp vanilla
1 drop yellow food coloring (optional)
2 cups powdered sugar

For the muffins, prepare the pans by greasing the top edges of 18 cavities and line with paper liners.  Preheat the oven to 350 degrees.

In a small bowl, whisk together the eggs until frothy. Stir in the melted butter, buttermilk, zest, oil and vanilla extract.  Set aside.  In another bowl, sift together the salt, baking powder, baking soda and flour.  Then mix in the sugar.

Make a well in the dry ingredients and pour in the egg batter.  With a wooden spoon, mix the dry with the wet but only 10 strokes.  Over mixing will ruin the texture of these.  Fold the raspberries in with only 3 strokes.

Evenly fill the cavities of the pans with the batter.  Place in oven and bake for about 15 minutes and check with a tester to see if it comes out clean of any batter. Make sure it is not inserted into a raspberry when testing. Tops should spring back when muffins are done.  Note that the 15 minutes is a starting place and that the muffins can take up to 20 minutes.  The difference is due to the type of pan ( dark non stick, silicone and shiny metal).  

Let the muffins cool in pans for 3 minutes and then transfer to a rack to completely cool.  Glaze when completely cool.

For the glaze, start with mixing the melted butter with 1 tbs of limoncello.  Then sift in 1/4 cup of powdered sugar and mix until no dry streaks remain.  Continue with the process of sifting and stirring in the powdered sugar until all is mixed in.  Add more limoncello in small increments until the glaze has a syrupy consistency. Lastly, stir in the food coloring (optional) and the vanilla extract. 

Then dip the top of the cooled muffins into the glaze, being careful to immerse so that there is still 1/2 to 1/4 inch top edge border.  Let the extra drip off and set upright on the rack.  Glaze will need about 1 hour to set before serving.  The glaze can be stored up to 1 day prior to use.
                                      **LAST YEAR:Persephone's Winter Cake**