Raspberry + Lemon Muffins
The home stretch of summer is upon us. This past Saturday a cool breeze blew into Kalona taking away a majority of the heat and humidity. It felt like that perfect autumn weather, the kind where you can go apple and pumpkin picking, drink cider on the porch, decorate with Indian corn, or football weather as we like to call it around here. It really does make me want to cuddle up in a hoodie and blanket and watch a high school football game! I am sure a heat wave will come back in another week or two, but for now, I will revel in this little taste of fall. I know that some of us are not so lucky yet, and are still savoring those last bits of summer. This recipe is the perfect way to hang on to those yummy summer flavors!
- 2 1/4 cups flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup sugar
- 1/2 cup coconut oil
- 1 cup sour cream
- 2 large eggs
- 1 tsp vanilla extract
- fresh lemon juice from 1/2 lemon + zest of 1 lemon
- 1 cup fresh raspberries
- Preheat the oven 375. Grease a muffin pan and set aside.
- In a large bowl, mix together the flour, baking powder, baking soda, and salt. Set aside.
- In a medium bowl, combine the sugar, coconut oil, sour cream, eggs, vanilla, lemon juice, and lemon zest. Pour the wet ingredients into the dry ingredients and fold until just combined. Gently fold in the raspberries.
- Divide the batter into the muffin tins evenly (I used a giant muffin pan with 6 muffins, and the batter divided evenly). Bake for 20-22 minutes or until a toothpick inserted into the muffins comes out clean. Let the muffins cool in the pan for at least 10 minutes so they set up.
These muffins turned out great! The coconut oil and sour cream made them super moist, so letting them sit for a little while in the pan is totally necessary. The batter was also very sticky and gritty, and I mixed/whisked by hand, so my whisk was just stuck with batter once the wet and dry ingredients were combined. It probably would have been easier to clean up with an electric mixer, but I also don't think they would have turned out so well, as an electric mixer can over-mix, and these muffins need to only be just combined. In the end, really really really good. The baked, fresh raspberries make all the difference. They're tangy, sweet, and pull apart easily without being too crumby. That's the sign of a good muffin!
And here we are attempting the self-timer. Another day I never want to forget! It was a really great weekend for us over here (Surprise! I don't blog in real time (; ). Tad's learned so many new things, like taking walks without a stroller and how to show us his muscles. He's a champ. Love that kid. Hope you're having an awesome Wednesday. Now go make some muffins!!