DessertAI

Raisin and Lemon Muffins

Name: Raisin and Lemon Muffins
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 12 servings
Cuisine: American
Ingredients: 280 g Plain flour; 2 tsp Baking powder; 0.25 tsp Fine sea salt; 2 large Eggs; 120 g Caster sugar; 200 ml Whole milk; 100 g Unsalted butter; 1 tsp Vanilla extract; 1 tsp Lemon zest; 100 g Raisins

Tall, tender muffins with a domed top, scented with lemon and dotted with raisins, made in one bowl by simply stirring wet into dry.

Prep: 15 min
Cook: 22 min
Difficulty: Very easy

About this dish

The muffin method is the opposite of cake making: no creaming, no whipping, just wet ingredients stirred into dry until barely combined. The domed crown comes from a hot oven and a thick batter, and the tenderness from a light hand. The same batter takes blueberries, chocolate or apples as readily as raisins, which is why it is the everyday bake of home kitchens from Kyiv to Kansas.

Vegetarian
Not vegan because of Eggs, Whole milk, Unsalted butter
Contains gluten because of Plain flour
Contains dairy because of Whole milk, Unsalted butter

Ingredients

12servings

280gPlain flour
2tspBaking powder
¼tspFine sea salt
2largeEggs
120gCaster sugar
200mlWhole milk
100gUnsalted butter
1tspVanilla extract
1tspLemon zest
100gRaisins

Instructions

Heat the oven to 200°C and line a 12-hole muffin tin with paper cases. Whisk the flour, baking powder and salt in a large bowl.
5 min
Tip: Whisking the dry ingredients first spreads the baking powder evenly, so every muffin rises the same.
In another bowl whisk the eggs with the sugar, milk, melted and slightly cooled butter, vanilla and lemon zest.
5 min
Tip: Let the butter cool a little, or it will scramble the eggs and start the rise too early.
Toss the raisins in a spoonful of the dry mix, so that they do not sink to the bottom.
2 min
Tip: The flour coating grips the batter and holds the fruit in suspension through the bake.
Pour the wet mix into the dry and fold with a spatula for no more than 10 strokes, until just combined; lumps are fine. Divide among the cases.
3 min
Tip: Overmixing develops gluten and gives tough, tunnelled muffins. A lumpy batter is a tender one.
Bake for 20 to 22 minutes, until golden and a skewer comes out clean. Cool in the tin for 5 minutes, then on a rack.
22 min
Tip: The initial high heat sets the crown quickly and pushes the batter upward into a dome.