Best Raspberry Muffins

I adapted this recipe from "Best Blueberry Muffins" from the June 2009 issue of Cook's Illustrated. I had to adapt it because my mother hates blueberries. I don't believe I have ever seen such an old person who has so many picky eating habits. Kids sure, but they grow up and lose most of those. And I feel safe saying that here because I know she doesn't check this blog. Hee. Love ya regardless, I just reserve the right to nitpick your pickiness.


Lemon-Sugar Topping
1/3 cup sugar
1 1/2 teaspoons finely grated zest from 1 lemon

1. Stir sugar and zest in a small bowl until combined; set aside.

Muffins
2 cups fresh raspberries
1 1/8 cups plus 1 teaspoon sugar
2 1/2 cups all purpose flour
2 1/2 teaspoons baking powder
1 teaspoon table salt
2 large eggs
4 tablespoons(1/2 stick) unsalted butter, melted and cooled slightly
1/4 cup vegetable oil
1 cup buttermilk
1 1/2 teaspoons vanilla extract

1. Adjust oven rack to upper-middle position and heat oven to 425 degrees. Spray standard muffin tim with nonstick cooking spray. Over medium heat stir 1 cup raspberries and 1 teaspoon sugar together in a small sauce pan, mashing with the back of a spoon. Heat until berries release their juices and has thickened. Cool mixture for 10-15 minutes.

2. Whisk flour, baking pwoder and salt together in large bowl. Whisk remaining 1 1/8 cups sugar and eggs in medium bowl until thick. Slowly whisk in butter and oil until combined. Whisk in buttermilk and vanilla until combined. Using rubber spatula, fold egg mixture and remaining 1 cup raspberries into flour mixture until just moistened.(Batter will be lumpy with a few dry spots of flour, do not overmix.)

3. Divide batter equally among prepared muffin cups, batter should completely fill cups and mound slightly. Spoon a teaspoon of cooked berry mixture into center of each mound of batter. Using a wooden skewer/chopstick gently swirl berry filling into batter using a figure-eight motion. Sprinkle evenly with lemon-sugar topping.

4. Bake until muffin tops are golden and just firm, 17-19 minutes. Cool muffins in tin for about 10 minutes, then transfer to a wire rack to cool completely.

I thought these were quite delicious. They have a cake crumb and are perfect for breakfasts. I did not use all the lemon-sugar topping when I sprinkled them, but I reserved it so I could use it after I buttered them up.