Back during the summer, we had a lot of fresh raspberries to be used up. These muffins were a great way to use them! At Thanksgiving, Celine made linzer torte cookies that we loved. This muffin recipe already had cinnamon and raspberries, so we added lemon and almond extract to create a “linzer torte muffin.” The lemon and cinnamon flavors are faint but there, and everything comes together to make an all-around delicious muffin! Frozen raspberries would work fine as well; they might turn the batter a little purple, but they will still be delicious.
Yield: 12 muffins
Adapted from Confections of a Foodie Bride
6 tablespoons unsalted butter, melted and cool
3/4 cup packed dark brown sugar
1/2 cup whole milk
1 large egg Zest of one lemon 1/4 tsp almond extract
1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
2 rounded cups raspberries
Coarse sugar, for sprinkling over the tops of the muffins
Preheat oven to 400 degrees F. Position a rack in the middle position in the oven. Prepare a muffin pan by fitting with paper liners.
In the bowl of an electric mixer, combine butter, brown sugar, milk, almond extract, lemon zest, and egg. Mix on medium-low speed until well combined. In a separate bowl, whisk together flour, baking powder, cinnamon and salt. Add the dry ingredients to the mixing bowl and mix on low speed until just incorporated. Gently fold in the raspberries with a spatula.
Divide the batter evenly between the prepared muffin cups. Sprinkle coarse sugar over the top . Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and allow to cool completely.