Lemon, Raspberry and White Chocolate Muffins

Preheat oven to 425°F. Lightly spray the top of a 12-count standard size muffin tin and line with baking cups. Note: the original recipe states that the cups of the tin should be about 2 3/4 inches across and about 1 inch deep.

In a large bowl sift together flour, baking powder, baking soda and salt. Mix well. Toss in the lemon zest.

In a medium bowl, whisk together sugar, butter, milk, crème fraîche, eggs, and egg yolk. Mix until well combined.

Pour wet ingredients into dry and using a rubber spatula, gently fold just until mostly moistened. The batter will be lumpy and there should still be some streaks of dry flour.

Sprinkle raspberries, chocolate, and vanilla onto the batter. Gently fold until just combined. Remember, the batter will be lumpy so don’t try to smooth it out, it will be okay!

Scoop (using an ice cream scoop with “sweeper” mechanism) or spoon batter into cups, distributing evenly and filling to the top. The original recipe notes that the batter should stand 3/4 inches higher than the rim of the cups. Sprinkle with decorators sugar, if desired.

Bake at 425°F for 5 minutes then reduce temperature to 350°F and continue to bake for about 20 minutes or until muffins are golden brown and spring back lightly when pressed in the middle. The tops will most likely meld together. Remove from oven. Transfer muffins to a rack to cool.

Once cool enough to handle, use a knife to separate tops from the pan then invert the pan and pop out the muffins. Make glaze, if desired.

For the glaze: In a small bowl combine powdered sugar and lemon juice until smooth. Start with 3-4 tablespoons of lemon juice, and add more if needed.

Spoon glaze over muffins and enjoy!

Recipe from Fine Cooking.