Oh, hey, look, it’s snowing again. That’s okay, though, the spring solstice was the other day, so we’re just gonna move forward with our spring-y feelings and flavors like it’s no big deal. We’re gonna make some High Altitude Raspberry Lemon Buttermilk Muffins.
I’ve been eyeing these gorgeous piles of juicy-magenta-colored raspberries in the store for a while now, but couldn’t quite decide what to do with them. And then this week I had a hankering for a muffin, and thought, perfect.
Why buttermilk muffins? Because buttermilk is magic in high-altitude baking. It helps create the perfect moist texture, and also provides enough acidity to help muffins and quick breads rise evenly. And its tangy flavor marries perfectly with the raspberry and lemon flavors here. (My husband would like you to know that it also tastes great with strawberries, which I had to use in one test batch when I ran out of raspberries).
(I like the raspberries better, though).
You can mix this easy batter up in a matter of minutes. Just whisk together some sugar with oil and the buttermilk, then add some eggs and snappy lemon flavor in two forms. Lemon extract provides a deep, rich lemon essence, and freshly-grated zest brings in a bright, fresh quality. Vanilla cuts the tartness and rounds everything out.
You don’t have to sift the dry ingredients; you can whisk them together and dump them in if you like. But I like to sift because it keeps the flour silky and easy to work into the wet ingredients quickly. Too much stirring over develops the gluten in the flour and can make for a spongy, tough muffin. We do not want that kind of vibe harshing our spring mellow, man.
I use two tricks to get nice, rounded tops on our muffins. First, fill the cups all the way to the top so there’s a nice tall foundation for the domes to perch upon. Secondly, start the baking at a higher temperature, which creates a quick rush of steam and pushes the tops up.
For an elegant and perfectly civilized muffin, eat them just like this, warm from the oven. Maybe smeared with a nob of salted butter. They’re divine.
But if you want to be just a little naughty (and I think you do), then please dunk the tops of the muffins in the glaze. This sweet, melty lemon-vanilla glaze is just … beyond. Do it.
Then take a big, soft bite, feel all spring-y and warm inside, and turn your back on that sleet outside the window. Spring is HERE. *dorky fist pump*
High Altitude Raspberry Lemon Buttermilk Muffins
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 12 muffins
Description
Scented with fresh lemon and studded with bright tangy raspberries, High Altitude Raspberry Lemon Buttermilk Muffins are a perfect treat for a brunch, baby shower, or a quick weekday breakfast.
Ingredients
MUFFIN BATTER
1/2 cup neutral-tasting oil (such as grapeseed or avocado)
1/2 cup + 2 TB granulated sugar
1 cup buttermilk
2 large eggs, at room temperature
1 tsp lemon extract
1 tsp vanilla extract
zest from two lemons (about a tablespoon)
2 cups all-purpose flour
2 tsp baking powder
1 tsp kosher salt
2 cups fresh raspberries, washed and drained
GLAZE
1 cup confectioner’s (powdered) sugar
2 TB fresh lemon juice
1 TB salted butter, melted
1 tsp vanilla extract
Instructions
Preheat oven to 425 degrees. Line a 12-tin muffin pan with paper liners (recommended to avoid sticking), or thoroughly grease and flour each tin.
In a medium bowl, combine oil, sugar, and buttermilk. Whisk in the eggs. Stir in lemon zest and lemon and vanilla extracts.
In the bowl of a sifter, combine flour, baking powder, and salt. Sift directly into wet ingredients, then stir just until combined (overworking may produce tougher, spongier muffins). Carefully fold in raspberries.
Fill muffin cups all the way to the top of the liners to produce nice domed tops. Bake at 475 for 5 minutes, then reduce the temperature to 375 and continue to bake another 23-25 minutes, until the muffins are golden brown on the sides and beginning to brown on the top.
Cool on a baking rack for 15 minutes or more. In the meantime, make the glaze. In a small bowl, whisk together the lemon juice, melted butter, and vanilla extract. Sift powdered sugar directly into the bowl (if you don’t sift, you may end up with tiny unsightly lumps of sugar). Whisk together until the glaze is smooth and a thick but pourable consistency. If it’s too thick, add a bit of milk (or buttermilk) to thin it; if it’s too thin, add a little more powdered sugar.
When the muffins are cool, dunk the tops in the glaze and set muffins back on the baking rack until the glaze sets.
These are best eaten the same day but leftovers can be stored in an airtight container.
Notes
… If you don’t have buttermilk, simply add 1 TB lemon juice or distilled white vinegar to 1 cup of milk.
I’m all in for the naughty version!!!!
I should hope so! 😉
Can you use frozen raspberries?!
Yes! Just thaw and drain on paper towels before folding in.
Very tasty – I would have the say the glaze is a must. So much better with the glaze. I was a little confused with the baking directions. Instructions say to preheat the oven to 425 degrees, but then in the detailed directions it says to bake at 475 degrees for 5 minutes before reducing the temp. I compromised and baked at 450 degrees for 5 minutes, but I think that may have been too hot. I did not need to bake for the full 23 min.