Raspberry Lemon Jumbo Muffins |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 12 |
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I work as a barista in my family's business and am also the baker in the cafe. This is one of the popular muffins I make. The customers love them.Laura Siegrist, Jermyn, Pennsylvania Ingredients:
1/2 cup butter, softened |
1-1/4 cups sugar |
4 eggs |
1 cup buttermilk |
1 teaspoon vanilla extract |
3 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1-1/4 cups fresh or frozen raspberries |
3 teaspoons grated lemon peel |
glaze: |
1 cup confectioners' sugar |
3 to 4 tablespoons lemon juice |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in buttermilk and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture just until moistened. Fold in raspberries and lemon peel.
2. Fill paper-lined jumbo muffin cups half full. Bake at 350° for 23-28 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Combine glaze ingredients; drizzle over warm muffins. Yield: 1 dozen.
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