This week has been crazy. I did not realize how busy the end of the school year is. So far this week we have had 2 birthday parties, Kindergarten graduation, a dinner party, and 3 more parties before the weekend is over. But it is worth all of the craziness, because Will is having a good time and I cannot believe that he is headed to first grade. Grades with a number in front of them seem real to me now. Not that Kindergarten wasn’t real, but he went to Kindergarten a baby and the other night he read ME a story. All thanks to this lady. As much as I love the structure of the school year, I am looking forward to care-free days with no schedules and homework. As I type this, it is almost 9am and we are all in our jammies and my children are hanging out playing on the floor next to me. We are headed to meet some friends at the splash park and we will see where the rest of the day takes us. You just can’t do that during school.
Back to your regularly scheduled programming…
The other day when I was making my blueberry muffins, I thought that I would play around with the basic batter recipe and make another flavor. Here is Northern California we have cafes called La Bou that have these really delicious lemon raspberry muffins. They are filled with raspberries and have a crunchy, sugary top. They are good, and I do really like them, but I knew that I could improve on them and I think that this version is just about perfect. The La Bou muffin needed more lemon flavor. I want to know that there is lemon in my muffin not just believe what it says in the muffin title. These are super quick to put together and I am sure that you could use frozen raspberries as well. I am pretty sure that I am now obsessed with muffin making. They are so fast and easy. I think that these would be great with peaches and blueberries, strawberries, blackberries, the possibilities are endless.
6 Tablespoons unsalted butter
1/3 cup whole milk
1 large egg
1 large egg yolk
2 teaspoons lemon juice
3/4 teaspoon vanilla
1 1/2 cups flour
3/4 cup sugar
zest of one lemon
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 pint raspberries
sanding sugar (or regular sugar to sprinkle on top)
- 6 Tablespoons unsalted butter
- 1/3 cup whole milk
- 1 large egg
- 1 large egg yolk
- 2 teaspoons lemon juice
- 3/4 teaspoon vanilla
- 1 1/2 cups flour
- 3/4 cup sugar
- zest of one lemon
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 pint raspberries
- sanding sugar (or regular sugar to sprinkle on top)
- In one bowl, whisk together the dry ingredients. In another whisk together the wet ingredients.
- Add the wet to the dry and mix until the batter just comes together. It can be lumpy. The more you mix the batter, the less tender the muffin will be.
- Fold in the gorgeous fresh red raspberries.
- Put the batter in a lined muffin tin. Can you tell how much I love these fancy liners? I sourced them for you on my blueberry muffin post in the comments section.
- Sprinkle the tops of the muffins generously with the sanding sugar. Bake in a preheated 375 degree oven for 18 to 20 minutes or until a toothpick comes out clean.