About This Recipe
By: Chef Laura Bonicelli
Baking muffins with this raspberry muffin recipe is a great way to introduce children into the kitchen.
This muffin is a “special occasion” muffin! It’s the muffin you serve for holidays and special brunches. It’s the muffin recipe you reluctantly share and also proudly share. It is a sweet muffin, so be prepared for that. It’s also a fairly delicate muffin when right out of the oven. That’s because of the amount of fruit. I usually make them ahead and reheat them until warm (350º for 5 minutes). They also make great mini-muffins. Reduce the baking time to about 12 minutes if you go down that road. They are rich, so there’s no need to serve them with butter.
The batter goes together very quickly. It’s best to incorporate the liquids into the dry ingredients before you add the fruit and lemon zest. You want to stir in the fruit with a minimum of mixing. I have tried this muffin with other types of fruit, but honestly, the raspberries are perfect. My second choice, however, is peaches. I blanch them to remove the skin and then dice them.
The lemon zest in the streusel topping helps to offset the sweetness. Make sure you are only zesting the yellow part of the lemon skin; the white pith is bitter. Freshly grated nutmeg is more pungent than jarred, consider adding a little more if you do use ground nutmeg. To learn more about spices in the club, click here!
Once you’ve distributed the topping evenly among your muffins, press it down into the batter slightly to help it stick to the top. You can make the muffins without the streusel topping, but they are not as good. For that reason, I recommend saving this recipe for those occasions when you want a treat! If you like this recipe try our Buckwheat Almond Flour Pancakes.
Step by Step Instructions
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