Easter is tomorrow and if you are hosting a brunch or joining others at their home, trying to please everyone's tastes can be a challenge. Quiches, croissants, baked ham and even muffins can become quite mundane year after year. Nevertheless, it's time to celebrate and Sunday mornings are always a good time to enjoy muffins, especially these sophisticated little love-muffins.
Filled with raspberries, lemon zest and a swirl of jam, these muffins are a nice balance of sweet and tart. These muffins pictured throughout could have used a few more minutes in the oven, as a golden brown crisp top is always a nice contrast to its cake-like bottom half. Serve for dessert or as a cheerful side, your friends and family will be sure to request this recipe.
Wishing everyone a safe and happy Easter!
Title: Lemon Raspberry Swirl Muffins
Author: Adapted from Cooks Illustrated
Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Notes: The base to this muffin recipe is very similar to the blueberry muffin recipe with a few minor adjustments. I used frozen berries, they are fine to use, just use them straight from the freezer, do not thaw. Check your muffins 22 minutes in and adjust baking time accordingly.
2 cups of Raspberries
1 cup of sugar
2½ cups of AP flour
2 tsp of baking soda
1 tsp of salt
3 large eggs
2½ Tbsp of lemon zest (preferably Myer)
4 Tbsp of unsalted butter - melted and cooled to touch
¼ cup of canola oil
1 cup of whole milk plus 2 Tbsp of white vinegar
1 tsp of vanilla paste or extract
Take one cup of frozen raspberries and place in a small pot. Cook over medium heat, stirring often. Once you notice the liquid evaporating and the mixture getting thicker (5-7 minutes), remove from heat. Allow to cool completely, it will thicken slightly more as it cools. Set aside.
Preheat oven to 350 F. Spray your muffin pan.
Whisk flour, baking powder and salt together in a bowl, set aside.
Add your vinegar to milk and let sit for at least 15 minutes.
In another bowl, whisk sugar and eggs until they look thick and slightly more pale. Slowly whisk in butter and oil. Whisk in milk mixture, vanilla and lemon zest. Using a rubber spatula, fold egg mixture and remaining cup of raspberries into flour mixture until just moistened.
Using an ice cream scoop, fill all muffin cups just below the top. Take a teaspoon of your "raspberry jam" and place on top of the muffins. Using a toothpick, swirl in the jam so it is covered by the batter.
Bake for about 25 minutes or until tops of muffins are golden brown and spring back when lightly pressed. Allow to cool in pans for about 10 minutes then place on wire racks until completely cool.