Lemon adds brightness to any dish – and it has the kinds of flavor properties that spread throughout something. It gives (a dish) a whole overtone of citrus and acidity … rather than getting lost in a group of complex flavors. ~ Jim Romanoff
A moist lemon muffin enhanced with raspberry butter.
A friend of mine loves Lemon Poppy seed muffins. As an act of kindness, I decided to bake some for her. In case you didn’t hear about the acts of kindness, Ann Curry, of NBC news, suggested that people commit to doing acts of kindness in honor of the Newtown, Ct. victims. In her words, “If you do good, you’ll feel good.” I love that concept.
On to the muffins.
Preheat the oven to 350 degrees F. Line with paper liners, or grease a 12 well muffin pan or a jumbo 6 well muffin pan.
Gather the ingredients.
Sift together the flour, sugar, baking powder, baking soda and salt.
In a separate bowl, whisk together the egg, buttermilk and lemon juice.
Make a well in the center of the dry ingredients. Pour the buttermilk mixture into the well and mix slightly. Add the melted butter, the poppy seeds and the lemon zest. Fold together, using a spatula, being careful not to over mix. The batter should still be slightly lumpy.
Spoon the batter into the muffin pan wells, filling each ¾ full. Sprinkle the tops of the muffins with sugar.
Bake the regular size muffins for 20-22 minutes. Cooking time will be longer for the jumbo size muffins.
Remove the muffins from the pan to cool. Serve with the raspberry butter.
Raspberry Butter:
Place the raspberries in a food processor and completely puree. Place the puree into a mesh sieve set over a small bowl. Press the puree through the sieve in order to remove the seeds.
Pour the strained puree into a medium sized saucepan with the lemon juice and the confectioner’s sugar. Bring to a boil and cook until slightly thickened, about 3 minutes. Remove from the heat a cool completely.
In the bowl of the food processor, rinse it out to remove any leftover seeds, blend the butter, honey and salt. Add in the raspberry puree and blend until completely incorporated.
Using a small ice cream scoop, put a scoop of butter on the plate with the muffin. You can also place the mixture onto a sheet of plastic wrap and roll it into a log. Refrigerate until well chilled and then slice off a piece of butter.
PS: My friend loved these and told me I needed to open up my own bakery.
Lemon Poppy Seed Muffins with Raspberry Butter Recipe
By Published: March 31, 2013
- Yield: 12 Servings
- Prep: 40 mins
- Cook: 22 mins
- Ready In: 1 hr 2 mins
Courtesy of Emeril Lagasse/Food Network
Ingredients
- 1 3/4 cups all purpose flour Muffin ingredients
- 3/4 cup white sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 whole egg lightly beaten
- 3/4 cup buttermilk
- 1/4 cup fresh lemon juice
- 1/2 cup unsalted butter, melted
- 1 tablespoon poppy seeds
- 1 teaspoon lemon zest
- 6 ounces fresh raspberries Raspberry Butter
- 1 teaspoon fresh lemon juice Raspberry Butter
- 3 tablespoons confectioner's sugar Raspberry Butte
- 1 cup unsalted butter Raspberry Butter
- 2 tablespoons honey Raspberry Butter
- 1 pinch salt Raspberry Butter
Instructions
- reheat the oven to 350 degrees F. Line with paper liners, or grease a 12 well muffin pan or a jumbo 6 well muffin pan.
- Gather the ingredients
- Sift together the flour, sugar, baking powder, baking soda and salt.
- In a separate bowl, whisk together the egg, buttermilk and lemon juice.
- Make a well in the center of the dry ingredients. Pour the buttermilk mixture into the well and mix slightly. Add the melted butter, the poppy seeds and the lemon zest. Fold together, using a spatula, being careful not to over mix. The batter should still be slightly lumpy.
- Spoon the batter into the muffin pan wells, filling each ¾ full. Sprinkle the tops of the muffins with sugar.
- Bake the regular size muffins for 20-22 minutes. Cooking time will be longer for the jumbo size muffins.
- Remove the muffins from the pan to cool. Serve with the raspberry butter.
- Raspberry Butter:
Place the raspberries in a food processor and completely puree. Place the puree into a mesh sieve set over a small bowl. Press the puree through the sieve in order to remove the seeds.
- Pour the strained puree into a medium sized saucepan with the lemon juice and the confectioner’s sugar. Bring to a boil and cook until slightly thickened, about 3 minutes. Remove from the heat a cool completely.
- In the bowl of the food processor, rinse it out to remove any leftover seeds, blend the butter, honey and salt. Add in the raspberry puree and blend until completely incorporated.
- Using a small ice cream scoop, put a scoop of butter on the plate with the muffin. You can also place the mixture onto a sheet of plastic wrap and roll it into a log. Refrigerate until well chilled and then slice off a piece of butter.
[...] compound butters are terrific on muffins and sweet breads. Check out the raspberry butter in a previous post for Lemon Poppy Seed Muffins. It is [...]