glazed raspberry lime muffins

 

 Today is day 11 of the wicked and exhausting viral invasion also known as the flu. 

 It’s getting old big time. 

I want my energy back.  I want my appetite back.  I want my lungs back.

For anyone working in healthcare or education, please, I implore you: get a flu shot.  I’ve always been silly skeptical of these things, but as they say, hindsight is 20/20.  The week before last saw me overcome by a group of 6 year olds.  No really, I was lying on the cafeteria floor.  Full-on tackled.  It was pretty awesome.  Or it was awesome until…(insert dramatic zombie music here)…I found myself burried under 3 feet of blankets sniffling and hacking miserably.

So, while yours truly is still wallowing in the land of self-pity and chicken soup, I thought I’d pull up a recipe from the archives to share today.  This one is taken from Joanne Chang’s Flour Bakery & Café Cookbook.  These muffins have great crumb – big, and moist, and melt-in-you-mouth.  The original recipe is for rhubarb-raspberry, but seeing as the return of rhubarb season is still decades away, I reached for a bag of frozen raspberries and a couple of juicy limes.  Feel free to substitute any fresh or frozen fruit you have on hand.  The glaze here adds a nice tartness and hardens to a crisp-crackly finish as the muffins cool. 

One Year Ago: [two all-time favorites] Acorn Squash Bread & Rachel Eats’ Pasta et Ceci

Glazed Raspberry Lime Muffins

Muffin recipe adapted from Flour Bkaery & Cafe Cookbook by Joanne Chang.  Flour says the recipe here yields 12 muffins, but I wound up with 19 using fairly standard size muffin cups/tins. 

For the Muffins

  • 3 ¼ cups (455g) all purpose flour
  • ½ tsp baking soda
  • 4 tsp baking powder (1 tbsp + 1 tsp)
  • ½ tsp salt
  • 2 eggs
  • 1 egg yolk
  • 1 1/3 cups (270g) granulated sugar
  • 1 cup sour cream (8 oz, 226g)
  • ½ cup + 2 tbsp (140g) unsalted butter, melted
  • 1 cup milk (240g)
  • 2 tsp vanilla extract
  • The finely grated zest of 2 limes
  • 1 pint (2 cups) raspberries, fresh or frozen

Preheat the oven to 350 degrees.  Butter 19 muffin tins or line them with muffin liners (see head note.)  If you don’t have two muffin tins, you’ll have to bake the muffins in two batches.  Set the tin(s) aside. 

Sift together the flour, baking soda, baking powder, and salt in a medium bowl.  In a separate bowl, whisk together the eggs and sugar.  Whisk in the sour cream and then add the melted butter, milk, vanilla, and lime zest and mix well. 

Add the egg mixture to the dry ingredients and, using a spatula or a wooden spoon, mix just until a batter is forms – there will be a few lumps.  Don’t over-mix!  Very gently fold in the raspberries. 

Divide the batter between the 19 prepared tins – it should fill the muffin tin completely, but not overflow.  Bake 20-25 minutes or until lightly browned and a toothpick inserted into the center of the muffins comes out clean.

For the Glaze (optional)

  • ¼ cup fresh squeezed lime juice
  • 1/3 cup granulated sugar
  • 1 cup powdered sugar

While the muffins are baking, make the glaze.  Whisk together the lime juice and granulated sugar.  Then, add the powdered sugar and whisk smooth. 

Allow the muffins to cool 10 minutes and then, while they are still warm, brush generously with the glaze – it will harden as they continue to cool. 

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