Last Friday was one of those lucky days when baking inspiration hit and I happened to have all the ingredients on hand. Don’t you love when that happens? We had an early morning ahead of us so I decided to make some muffins for an easy breakfast that we could take with us on the road. These muffins came together quickly and turned out beautifully – the tart raspberries are a really nice balance to the sweet, lemon-scented cake. I opted for big, bakery-style muffins so I only got eight out of the batter, but this recipe could easily make twelve smaller muffins. Perfect for breakfast, snack, or even dessert. Of course you could use whatever fruit you like – I think blueberries or cranberries would also be fantastic.
Easy Morning Raspberry Muffins (adapted from The Art & Soul of Baking)
- 2 cups all-purpose flour
- ⅔ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- Pinch of salt
- ¾ stick butter
- Finely grated zest of 1 lemon
- ⅔ cup buttermilk
- 2 large eggs
- 1½ teaspoons pure vanilla extract
- 1 half-pint basket fresh raspberries
- 1 tablespoon sugar
- ¼ teaspoon ground cinnamon
Preheat the oven to 400°F and position an oven rack in the center. Lightly coat the muffin tin with butter. Be sure to thoroughly butter the top of the muffin pan so the crowns don’t stick. Place the flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk to blend thoroughly. Melt the butter with the lemon zest in the microwave. Add the buttermilk to the melted butter and let the mixture sit for 1 to 2 minutes. Pour the butter mixture into a medium bowl, add the eggs and vanilla, and whisk until well blended.
Make a well in the center of the dry ingredients. Pour the butter mixture into the well and stir gently with a rubber spatula. Mix until the batter looks fairly smooth, but a few small lumps are fine – they will disappear during baking. Gently fold in the raspberries until evenly distributed in the batter. (Be sure your raspberries are very dry or they will make the muffins soggy).
Spoon the batter evenly among the prepared muffin cups. Stir together the remaining sugar and cinnamon and sprinkle the topping over the muffins. Bake for 18-20 minutes, until the tops feel firm and a toothpick inserted into the center comes out clean. Allow the muffins to cool for 5 minutes before transferring to a rack to finish cooling.