These “muffins” filled with fresh raspberries are right on the cusp of being cupcakes. What’s the difference anyways? Is it buttercream? Anyways, they just melt in your mouth and are perfect. If you’re watching your sugar then go ahead and skip the glaze. they totally stand up on their own. I love the combination of raspberries and lemon, they both have a zing and leave a refreshing taste lingering on the palette. You could totally sub in blueberries or even cranberries if you’re not a raspberry fan.
Amazingly moist and zingy muffins filled with fresh raspberries.
- 2 ½ cup flour
- 1 ½ tsp baking powder
- 1 tsp salt
- 4 oz butter unsalted, melted
- ¾ cup white sugar
- 2 eggs
- 1 tsp vanilla extract
- Zest from 1 lemon
- 1 cup buttermilk
- 1 ½ cup raspberries whole, fresh
- 1 cup Confectioners sugar
- 3 tbsp raspberry juice fresh
- 1 tsp lemon juice fresh
- Preheat to 375 degrees F.
- Combine flour, baking powder and salt. Whisk together.
- In another bowl, add melted butter, sugar and eggs. Whisk thoroughly. Mix in vanilla extract until the sugar dissolves.
- Stir in lemon zest and buttermilk.
- Add dry mixture to the wet. Whisk until combined
- Fold in raspberries.
- Using an ice cream scooper, add batter to a buttered muffin tin.
Bake for about 15 -20 minutes.
- Let the muffins cool on a rack.
- Strain about 4 tsp raspberry juice.
- In a medium bowl, combine confectioners sugar, raspberry and lemon juice. Mix together.
- Add in the juice until you reach a desired consistency. It will turn into a clump at first! Don’t be tempted to add a lot of liquid in right away. Add the juice in slowly to get the right consistency.
- Transfer glaze to a piping bag. Snip off the tip.
- Rake across the muffins to create a linear nice pattern.