Easy Lemon Raspberry Muffins With Jam Recipe :- For your Monday, here is a recipe for muffins! Perhaps it will bring to mind a long weekend in which we had plenty of time to bake whatever we wanted to bake. that is the one that abhors the time change? I have the impression that I woke up around three in the morning rather than five! Also, it would appear that we are going to have a snowstorm today.
Easy Lemon Raspberry Muffins With Jam Recipe
I really hope that even though we receive around five inches of snow, it doesn’t stay on the roads, ha! My grandmother’s cookbooks contained a printout that contained approximately five hundred cooking and kitchen advice. Although it is evident that they are very ancient, many of them are still useful in today’s world.
Ingredients
For the Streusel
- 1/3 cup (45 g) all-purpose flour
- 2 tablespoons (28 g) light brown sugar (packed)
- 1/2 teaspoons cinnamon
- 2 tablespoons (28 g) unsalted butter (room temperature)
For the Muffin
- 10 tablespoons (141 g) unsalted butter (room temperature)
- 3/4 cup (150 g) granulated sugar
- ¼ cup (55 g) light brown sugar (packed)
- 2 large eggs (room temperature)
- 1 tablespoon (2 g) lemon zest
- 2 ½ teaspoons real vanilla extract
- 2 1/2 cups (228 g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 1/2 teaspoons cinnamon
- 1 teaspoon sea salt
- 1 teaspoon fresh ground nutmeg
- 1 cup (240 g) whole or 2% milk (room temperature)
- 3/4 cup (240 g) your favorite raspberry jam
Instructions
Place a rack in the top third of the oven, at least six inches away from the heat source, and preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Using muffin liners or a standard muffin tin, grease the muffin tin.
In a separate bowl, stir together the flour, brown sugar, and cinnamon. This will be the streusel that you will be making. To achieve the consistency of wet sand, incorporate the two tablespoons of butter into the mixture by working it in with your fingers.
Also see :- Best Banana Crumble Cake Recipe – Know the Secret Tips
Combine it by clumping it together with your fingers. To chill until it is ready to be used, cover and place in the refrigerator. The butter, granulated sugar, and brown sugar should be added to an electric stand mixer that is equipped with the paddle attachment.
Mix the mixture on medium speed until it becomes light and fluffy, which should take around four to five minutes. Add the eggs one at a time, making sure that each one is thoroughly combined before adding the next one. Do this while the mixer is set to the lowest setting.
Ensure that everything is combined by scraping down the edges and bottom of the basin once you have finished mixing. Run the mixer for a further minute after adding the vanilla extract and the zest of the lemon.
To make the mixture, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and sea salt in a medium basin and whisk them together.
The flour mixture and the milk should be added in two separate additions, with the mixer set on the lowest setting. The milk should be the final addition. After the mixture has been thoroughly mixed, remove the bowl from the mixer and use a spatula to scrape the sides and bottom of the bowl.
This will ensure that all of the ingredients work together. ****At this point, you can wrap the bowl tightly and store it in the refrigerator for several hours or overnight…because having fresh raspberry jam streusel muffins at the beginning of the day (with very little work) is what we mean when we say that you are living your best life.
Take one and a half tablespoons of batter and place it in the muffin liners. Then, place one teaspoon of raspberry jam in the middle of the batter. Because the batter is thick, you will need to press the jam into the batter in order to push it down into the muffin cup and cover the bottom.
The final step is to add an additional 1 ½ teaspoons of batter and approximately ½ teaspoon of raspberry jam to the top. A little more than half of the muffin cups will be filled. It is recommended that you allow the muffins to rest for at least fifteen minutes before placing them in the oven. This will allow them to rise slightly more, but it is not required.
Sprinkle the tops with the streusel, making sure to pinch it into clumps before dropping it on the muffin, and bake for 18 to 22 minutes in the upper third of the oven, or until the tops spring back when gently touched. It is desirable for them to have a puffy appearance and a golden hue.
Bake one tin at a time and rotate the pan halfway through the baking process for the best possible results. Allow them to cool for approximately ten minutes within the muffin tray, and then use a butter knife to assist you in removing them so that they can finish cooling on a rack.
Keep in an airtight container at ambient temperature…Although they can be stored for a few days, I found that I enjoyed them the most on the same day that they were cooked.
Nutrition
- Serving: 1serving
- Calories: 534kcal
- Carbohydrates: 89g
- Protein: 10g
- Fat: 15g
- Saturated Fat: 5g
- Polyunsaturated Fat: 6g
- Monounsaturated Fat: 4g
- Trans Fat: 0.1g
- Cholesterol: 64mg
- Sodium: 522mg
- Potassium: 195mg
- Fiber: 2g
- Sugar: 49g
- Vitamin A: 231IU
- Vitamin C: 8mg
- Calcium: 218mg
- Iron: 3mg
Notes
Yields 15 regular-sized muffins or 8 large muffins. The nutritional data is calculated using eight large muffins.
Muffins can be kept cold for up to four days in an airtight container at room temperature.
Keep chilled for up to a week. Muffins should be arranged with room between them on a baking sheet before freezing. After at least an hour of freezing, move to a freezer bag. For up to three months, store in the freezer. Warm in the microwave for 30 to 60 seconds at 50% power, or thaw at room temperature.
