This is a recipe I've been wanting to try for awhile, it sounded so fresh and light and I had never tried the combination of raspberries and lime in muffin form - couldn't resist the temptation to test it out!
These muffins turned out perfectly, they were light, refreshing and the crumb was perfectly moist and not too dense. The only thing I would change is I'd like to come up with a crumbly sugared topping - maybe some way to work in lime, sugar and maybe an almond crumb topping...well, next time I make these I'll take a stab at it. I also doubled this recipe and it worked out fine if you need to make more than about a dozen.
Raspberry Lime Muffins
- Zest and the juice of 2 limes
- 3/4 cup buttermilk
- 1/2 cup granulated sugar
- 2 large eggs
- 3 tbsp. honey
- 8 tbsp. unsalted butter (melted and cooled)
- 2 cups all-purpose flour
- 2 1/2 tbsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1 cup raspberries (I used frozen, but fresh would work too)
1. Center a rack in the oven and preheat to 400 degrees. Zest the limes and set aside. Squeeze the fresh lime juice into a large glass measuring cup and pour in enough buttermilk to make 1 cup. Pour it into the bowl of a stand mixer, then whisk in the eggs, honey and melted butter.
2. In a large bowl, rub the sugar and the lime zest together with your fingers until the sugar is moist and the fragrance of the lime is strong. Whisk in the flour, baking powder, baking soda and salt. Add the dry ingredients to the liquid and beat until just blended (don't overmix!). Stir in the raspberries.
TIP: If you're using frozen raspberries, thaw them out and add in about 1/4 cup of flour to thicken the mixture.
3. Make sure the raspberry mixture is folded in thoroughly before you scoop into a prepared muffin tin. Bake for 15-20 minutes until the tops are browned and they are springy to the touch.