Light and moist muffins that will trump your local bakery muffins!
Preheat oven to 350 F. Line a 12-cup muffin tin with paper liners or spray it with nonstick cooking spray. Set aside.
In a large mixing bowl, combine flour, sugar, baking powder, salt and lime zest. Add lime juice, eggs, heavy cream and melted butter and blend just until well combined. (Do NOT overmix or your muffins will end up tight and rubbery instead of light and fluffy).
Gently fold in raspberries.
Fill prepared muffin cups two-thirds full.
Bake 18-21 minutes until tops are springy or a toothpick comes out clean.
*Notes:
You can certainly use frozen raspberries for this recipe if fresh are out of season. If you use frozen, there’s no need to thaw them before folding them into the batter.
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OK, gotta be honest. These muffins are just so-so. I made them exactly as the recipe stated and we thought they needed more sugar & more lime “flavor”. I used fresh raspberries not frozen and they needed to be chopped up slightly. I will definitely be trying these again, but will make some adjustments. One thing I do agree with is that I mixed these by hand and they were very light and fluffy.
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