Hello, love of my summer life, Lemon, Raspberry, White Chocolate Muffins! (you knew chocolate would be somewhere in there, didn’t you??) In my case, I said goodbye almost as soon as I said hello – they were that good. So good that I spent the next few days having to get my lemon raspberry fix in the form of low fat yogurt with lemon juice + a few raspberries and spending more time than usual on the bike….Was it worth it? Well, yes it was!!
The lemon+raspberry+white chocolate muffin idea was born in my humble (read: tiny) kitchen a couple of weeks ago on a particularly hot afternoon. Looking through an old holiday (!) cooking/baking magazine – do you collect those amazing holiday cooking magazines, too? And then try to find space somewhere in your limited kitchen to store them? But I digress – I found a muffin recipe that I had made last fall with great success.
It uses crème fraîche instead of sour cream creating a very rich and moist muffin base that practically melts in your mouth. Swoon!
Wonderful little sugar crystals sprinkled atop the muffin and a luscious lemon glaze barely skirt the top,adding both a touch of crunch and a hint of the goodness to come. These are very easy to put together, especially if you are more organized than I am and mix your dry ingredients the night before. The only step that seems to trip me up every time is to remember to set out the eggs, milk, and crème fraîche about an hour before I begin mixing… there, you have been warned! But since you are more organized and probably have a better memory than I, you won’t forget, will you?
Oh, and one more thing – don’t make the mistake that I did with the first batch. I used white “chocolate” chips (really vanilla flavored) and they were fine, but… not nearly as good as when I made the second batch using several chopped Ghiradelli white chocolate bars. It’s no big deal, but if you are like me and prefer that authentic chocolate flavor, be careful when buying your chocolate to make sure it’s the real thing.
The ingredients for the fake chocolate will look like this: Sugar, Palm Kernel Oil, Whole Milk Powder, Nonfat Dry Milk, Palm Oil, Soy Lecithin – An Emulsifier, Vanilla.
The real thing: White Chocolate (Sugar, Cocoa Butter, Nonfat Dry Milk, Milk Fat, Soy Lecithin – An Emulsifier, Vanilla)
An easy and fairly quick breakfast/brunch/snack muffin filled with the slightly tart combination of raspberries and lemon, balanced with the sweetness of white chocolate. Sugar crystals plus lemon glaze makes not only a very pretty topping but also adds a tiny bit of crunch and a hint of the lemony goodness to come.
- 1 C. whole milk room temperature
- 2 large eggs + 1 large egg yolk room temperature
- 1 C. crème fraîche room temperature
- 3 1/2 C. all-purpose flour
- 4 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. table salt
- 1 tbsp. fresh lemon zest
- 1 1/3 C. granulated sugar
- 5 oz 10 tbsp. unsalted butter, melted and cooled slightly
- 1 C. fresh raspberries frozen would work as well
- 1 1/2 C. white chocolate cut into chunks
- 1 tsp. vanilla extract
- 4-5 tbsp. fresh lemon juice
Preheat oven to 425°f.
Lightly spray the top of a muffin tin and line with baking cups.
Note: the original recipe states that the cups of the tin should be about 2 3/4 in. across and about 1 in. deep.
In a large bowl sift together flour, baking powder, baking soda,and salt; mixing well.
Toss in lemon zest.
In a medium bowl, whisk together sugar, butter, milk, creme fraiche, eggs, and egg yolk. Mix until well combined.
Pour wet ingredients into dry and using a rubber spatula, gently fold just until mostly moistened.
The batter will be lumpy and there should still be some streaks of dry flour.
Sprinkle raspberries, chocolate, and vanilla onto the batter. Gently fold until just combined.
Remember, the batter will be lumpy so don't try to smooth it out, it will be okay!
Scoop or spoon (see note below!) batter into cups, distributing evenly and filling to the top.
The original recipe notes that the batter should stand 3/4 in. higher than the rim of the cups.
Sprinkle with decorators sugar, if desired.
Bake for 5 minutes then reduce temperature to 350° f. and continue to bake for about 20 minutes (see note below!) until muffins are golden brown and spring back lightly when pressed in the middle.
The tops will most likely meld together.
Transfer to a rack to cool.
Once cool enough to handle, use a knife to seperate tops then invert the pan and pop out the muffins.
Make glaze, if desired.
Spoon glaze over muffins and ENJOY!
I recommend using an ice cream scoop (the kind that has the ratchet mechanism that measures and releases even scoops) as it makes life easier, but using spoons works just as well!
Oven temps vary. Since mine is extremely old, I'm not sure I can always give an accurate baking time compared to newer, fresher, models. So after the 5 minutes of high temperature baking, start with 20 minutes then go from there!