Maple Raspberry Muffins
Albert Wood
Maple Raspberry Muffin
Al Wood
6
15 minutes
15-20 minutes
556
Breakfast
Ingredients
Muffin
- 2 ½ cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ cup butter unsalted, melted
- ¾ cup Wood’s Vermont Maple Sugar
- 2 eggs
- 1 teaspoon vanilla extract
- Zest from 1 lemon
- 1 cup buttermilk
- ¼ cup water
- 1 ½ cup raspberries whole, fresh
Glaze:
- ½ cup confectioners sugar
- ¼ cup Wood’s Vermont Maple Sugar
- 3 tablespoons Wood’s Raspberry Smash Maple Syrup
- 1 teaspoon lemon juice fresh
Directions
Muffin:
- Preheat oven to 350° F.
- Combine our, baking powder and salt. Whisk together.
- In another bowl, add melted butter, sugar, and eggs. Whisk thoroughly. Mix in vanilla extract until the sugar dissolves.
- Stir in lemon zest, buttermilk, and water.
- Add the dry mixture to the wet. Whisk until combined.
- Gently fold in raspberries.
- Using an ice cream scooper, add batter to a buttered muffin tin.
- Bake for about 15 -20 minutes until muffins start to turn golden brown and a toothpick comes out clean when checked.
- Let the muffins cool on a rack.
Glaze:
- In a medium bowl, combine confectioners sugar, and lemon juice. Mix together.
- In a medium bowl, combine confectioners sugar, Wood's Raspberry Smash Maple Syrup , and lemon juice. Mix together.
- Transfer the glaze to a piping bag (or a ziplock bag if you don't have one and snip off the corner).
- Rake across the muffins to create a nice linear pattern.