Lemon-Raspberry Muffins

Lemon-Raspberry Muffins

Ingredients

MUFFINS
1 1/4-2 cups unbleached, all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 egg
1 cup raw sugar
1 teaspoon finely grated lemon zest
1/2 stick butter, melted
1 1/4 cups sour cream
1 1/2 cups raspberries

FOR THE GLAZE
3/4 cup raw sugar
1 teaspoon finely grated lemon zest
1/4 cup fresh lemon juice

Instructions

Preheat the oven 350 degrees. Grease a muffin pan; set aside.

Add 1 tablespoon of the flour mixture to the raspberries.  Toss the raspberries in the flour and then set aside.

Combine the flour, baking powder, and salt in a medium mixing bowl.

In a large bowl, whisk the egg and the sugar together until the mixture is thick and thoroughly combined. Stir in the lemon zest until evenly distributed. Slowly whisk the butter into the mixture until combined. Add half the sour cream, whisking until just combined, repeat with the remaining sour cream.

Add the flour to the sour cream mixture and fold with a spatula until the batter comes together. Add the raspberries and very gently fold the mixture until the berries are evenly distributed (do not over-mix).

Bake standard muffins for about 20 minutes, until very light golden brown in color, and a toothpick inserted in the center comes out clean.

To make the glaze:

While the muffins are baking, combine 1/2 cup of the sugar and lemon zest in a bowl until the zest is evenly distributed; set aside.

In a small saucepan set over medium heat, combine the remaining sugar (1/4 cup) and the lemon juice, bring to a simmer. Stir occasionally to dissolve the sugar and continue simmering until the mixture becomes syrupy.

Brush the tops of the muffins with the lemon glaze. Once all of the muffins are glazed, dip the top of each muffin into the lemon sugar, being sure to get them covered well.