Raspberry Lemon~Glazed Muffins



For the muffins:
6 jumbo muffins

2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 egg
1 cup sugar
1 teaspoon lemon zest
1/4 cup unsalted butter, melted
1 1/4 cups sour cream
1 1/4 cups raspberries

For the glaze:

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


Preheat the oven 350 degrees. Grease a muffin pan.
1. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

2. In a large bowl or stand mixer, whisk together the egg and 1 cup of sugar until it thick and homogeneous. Add 1 teaspoon of the lemon zest. Add the melted butter and stir to combine. Add the sour cream in stirring until just combined.
3. Using rubber spatula fold egg mixture in the flour mixture. Stop when it is not quite combined all the way.

4. Sprinkle about a tablespoon of flour over the raspberries, toss to coat, and immediately fold them into the batter. Be gentle! Mix until the raspberries are incorporated, (batter will be very lumpy do not overmix).

5. Spoon the batter into the greased muffin pan. batter should completely fill cups and mound slightly.

Bake for 25-30 minutes, or until lightly golden, and a toothpick inserted in the center comes out clean. Let set for a few minutes, then transfer to a wire rack and let cool for 5-10 minutes.

While the muffins are setting up and cooling, make the glaze. In a small saucepan combine the ¼ cup sugar with the ¼ cup fresh lemon juice. Turn the heat to medium and stir to combine. Let it simmer until the sugar is dissolved and the mixture has become syrupy, about 5-10 minutes.

In a small bowl, combine 1/3 cup sugar with 1 teaspoon lemon zest.
Brush the top of each muffin liberally with the lemon glaze. Dip the tops of the glazed muffins into the sugar-zest mixture. These are best served warm.

It’s a great day at the Cottage.

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