Ingredients
The following ingredients have 12 Servings
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 3 tablespoons poppy seeds
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon sea salt
- 6 tablespoons unsalted butter (melted)
- 1 egg (at room temperature)
- 1 cup sour cream (at room temperature)
- 2 tablespoons milk (at room temperature)
- 2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon vanilla extract
- 1/2 cup salted butter (softened)
- 1/2 cup fresh raspberries
- 2 tablespoons confectioner's sugar
Instruction
- Preheat the oven to 350° F. Either line a muffin tin with paper liners or butter the bottoms and sides generously.
- In a large bowl, whisk to combine the flour, sugar, poppy seeds, lemon zest, baking powder, baking soda, and salt.
- In a medium bowl, combine the melted butter and egg, and whisk vigorously for 60 seconds until aerated and thick.
- Whisk in the sour cream, milk, lemon juice and vanilla until combined.
- Pour the wet ingredients into the dry, then stir gently with a spatula to combine the wet and dry ingredients, taking care not to overmix. The batter will be thick.
- Evenly divide the muffin batter into the wells. The easiest way I find is to use cookie scoops. You’ll get the perfect amount of batter for 1 large scoop in each plus 1 medium scoop.
- Bake the muffins for 22-25 minutes, until a toothpick inserted into the center of the muffins comes out clean. Keep in mind the muffins will not take on a lot of color on top, only a little golden brown on the sides.
- When the muffins are done, let them cool in the pan for 5 minutes, then remove the muffins and let cool completely on a wire rack.
- In the meantime, make the raspberry butter by placing all the ingredients in a bowl and mashing together with a spoon. I like it when the butter is fully combined but there are still small chunks of fresh raspberries.
- To serve, spread the muffins with the raspberry butter as you eat. Enjoy!
