Muffins are one of the easiest things to make and a lot less fussy than their pretentious cousin the cup cake. Lemon, sour cream and raspberries make the perfect combination for any baked goods, especially muffins. A drizzle with raspberry glaze and you’ve just taken the humble muffin to dizzying new heights (okay, a touch dramatic but you get my drift).
Really you could use any berry, fresh or frozen Or any citrus. Berries and citrus make THE best friends.
Add a couple of cackleberries…
The raspberry glaze, I left a bit chunky because I wanted to see the pieces of raspberry. The glaze sets and goes hard so don’t be tempted to squirrel these away until they’re completely cooled.
Bursting with berry goodness. Oh BTW, I made these muffin cases from parchment paper. You can order them online but this was cheaper, and took me about 10 minutes.
These muffins are so dead-easy to make a child can do it. The combo in this recipe of the lemon with the sour cream and the raspberries is a thing of splendor, but play around with flavors. Lime, yogurt and blueberry would be a delicious combination. Or grapefuit, creme fraiche and blackberry. Another winner. You’re only limited by your imagination. Until next time, toodles xo.
A HANDY PINTEREST PIC FOR YOU TO SHARE WITH YOUR FRIENDS AND FOLLOWERS
- 3/4 cup half and half cream (light cream)
- 2 tablespoons white vinegar
- 2 large eggs
- 1/2 cup melted butter (or canola oil, or a combination of both)
- 1/3 cup sour cream
- 3 cups self rising (raising) flour*
- 3/4 cup brown sugar
- 2 tablespoons finely grated lemon zest
- 1 1/2 cups fresh (or frozen) raspberries
- pinch salt
- RASPBERRY GLAZE
- 1 tablespoon melted butter
- 1 cup confectioner’s (icing) sugar
- 1/3 cup raspberries
- Line a 12-hole muffin pan with muffin liners. Preheat oven to 375°F (190°C).
- Combine cream and vinegar together in a medium bowl: let stand for 5 minutes (after 5 minutes the cream will have thickened a little).
- Add eggs, butter and sour cream; whisk until well combined.
- Combine flour, sugar, chocolate, zest, raspberries and salt in a large bowl. Add cream mixture. Stir until just combine – I usually count and don’t stir more than 15 times so you don’t over-mix .Spoon the mixture into the liners. Bake for 22 to 26 minutes or until browned and a skewer inserted into the center of one of the muffins comes out clean. Let stand in pan for 5 minutes before transferring to a wire rack. Drizzle warm muffins with glaze.
- To make the raspberry glaze: Make the glaze as the muffins cook because you want to glaze them while they’re still warm Melt the butter in a small saucepan over medium heat. Stir in icing sugar and raspberries. Stir until it makes a thick runny paste, if it’s too thin, add a little more icing sugar. Drizzle glaze over warm muffins. Let stand until completely set before storing. The muffins can be frozen. Makes 12.
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