These moist muffins are full of fresh raspberries! The lemon glaze on top puts them over the edge. Perfect for breakfast…or dessert!
So, if I’ve understood correctly, you all are tired of this whole winter thing. I don’t think a day has passed in the new year that I haven’t seen a social media post of someone’s snow-blanketed backyard. I’m not complaining, I’ve been there. But…I’m not there anymore, and I have to say that I felt pretty fabulous today as I drove around town with the sunlight streaming into my rolled-down windows. California may be full of a bunch of crazy people, but the weather kind of makes up for it. To all of you who are virtually clawing my eyes out right now, I offer you springtime muffins. Look! They’re so happy! When you eat them (all of them…at least I did), close your eyes and think of tulips, and you will be able to forget about the massive snowstorm out your window. I promise. I have even more to sweeten the deal! A giveaway! Hooray! OvenArt Bakeware approached me a while back and asked if I would review their Silicone Baking Cups and Silicone Muffin Pan in exchange for a giveaway for my readers. So of course I said h-e-double-hockey-sticks-yes. What can I say, I’m a sucker for free stuff. This OvenArt silicone bakeware is the real deal my friends. I said I would only review the products if I absolutely loved them, and I absolutely do. First of all, they are adorable: Teal! Yellow! Pink! Spring! And the muffins didn’t stick. At all. I didn’t even have to use a knife to wedge them out. Check it: I made my Baked Veggie Egg Cups in them too, and they come out perfectly. No sticking, at all. You don’t need to use cupcake liners. I especially loved the perfect shape of the muffins when baked in the Silicone Baking Cups. They are SO EASY to clean. I’m one of those horrible people who bakes muffins and then leaves the metal pan to sit and get crusty, leaving the poor soul doing dishes that night with a tough job. (Bless you, Eric.) But since food baked in the Silicone pans leaves almost no residue, there is hardly any clean up. And can I just say their customer service is incredible? After receiving the products I got an email from a real human being (Hi Robyn!) asking how I liked the pans and if there was anything they could do to enhance my experience. High class.
Now for the giveaway! (This giveaway now closed.) OvenArt Bakeware has agreed to send one lucky winner both of these products: the Silicone Baking Cups and the Silicone Muffin Pan. There are 2 ways to enter: use the Rafflecopter below to either like The Food Charlatan on Facebook, comment on this post (tell me what you will bake first if you win!) or you can do both and get 2 entries! The contest runs until midnight on February 3rd, so you’ve got over a week to enter. I will contact the winner by email, and they will have 48 hours to respond, otherwise I will pick a new winner. Giveaway only open to US residents. a Rafflecopter giveaway
OvenArt Bakeware sent me free product to review, but I’m not being compensated for this post. All opinions are my own, of course! Also, this post contains some Amazon Affiliate links. If you purchase through those links, congratulations, you are helping send my kids to college. Or at least a trade school.
Raspberry Lemon-Glazed MuffinsMakes 12-15 muffins, or 32 mini muffins adjust servings
For the muffins
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 cup sugar
- 1 lemon, completely zested
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1 1/4 cups sour cream
- 1 1/2 cups raspberries
For the glaze
- 1/4 cup sugar
- 1/4 cup fresh lemon juice
- 1/3 cup sugar
- lemon zest
- Preheat the oven 350 degrees. Grease a muffin pan; set aside.
- Rinse the raspberries and let them sit out to dry.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl or stand mixer, stir together the egg and 1 cup of sugar until it forms a paste. Add half of the lemon zest, or at least a teaspoon. Add the melted butter and stir to combine. Add the sour cream in 2 additions, stirring until just combined.
- Use a wooden spoon to stir in the flour mixture. Stop when it is not quite combined all the way.
- Sprinkle about a tablespoon of flour over the raspberries, toss to coat, and immediately fold them into the batter. Be gentle, those little guys are fragile. Mix until the raspberries are incorporated, but don’t overdo it.
- Spoon the batter into the greased muffin pan. You want about 3 tablespoons of batter per muffin.
- Bake for 20-22 minutes, or until lightly golden, and a toothpick inserted in the center comes out clean. Let set for a few minutes, then transfer to a wire rack and let cool for 5-10 minutes.
- While the muffins are setting up and cooking, make the glaze. In a small saucepan combine the ¼ cup sugar with the ¼ cup fresh lemon juice. Turn the heat to medium and stir to combine. Let it simmer until the sugar is dissolved and the mixture has become syrupy, about 5-10 minutes.
- In a small bowl, combine 1/3 cup sugar with the remaining lemon zest, or at least a teaspoon.
- Brush the top of each muffin liberally with the lemon glaze. Dip the tops of the glazed muffins into the sugar-zest mixture. These are best served warm.
by Karen Gifford
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