Lightly sweetened as opposed to cloyingly sweet, these raspberry-lemon muffins are tender and fluffy with a cake-light texture. Instead of folding all of the raspberries into the batter, I reserved half and topped each muffin with one. They emerge from the oven perfectly golden and ready to be served warm with a drizzle of honey. If you can’t find raspberries, use blueberries or a blend of your favorite berries.
Adapted from Smitten Kitchen
1 3/4 cups flour
1 3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, at room temperature
3/4 cup sugar
3/4 cup light sour cream
1 tsp grated lemon zest
1 1/2 cups raspberries, divided
2 tsp turbinado sugar
Preheat oven to 375°F and line a 12-cup standard muffin pan with baking cups; coat baking cups with cooking spray.
Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Beat butter and sugar with a mixer on medium speed until light and fluffy. Add eggs and beat well, then add sour cream and zest. Reduce speed to low and add flour mixture in 2 additions, beating just to combine after each addition. Gently fold in half of the raspberries.
Pour a scant 1/4 cup batter into each baking cup; top with a raspberry or two, and sprinkle evenly with turbinado sugar. Bake for about 20 minutes, until tops are golden and a toothpick inserted in the center comes out clean. Let muffins cool in pan on a wire rack for 5 minutes before removing from pan to serve warm or cool completely. Cooled muffins can be stored in an airtight container in the refrigerator for up to 3 days.
Yield – 18 muffins (serving size: 1 muffin)
Calories – 145
Carbs – 20