Maple Raspberry Muffin
2 ½ cup all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
½ cup butter unsalted, melted
1 teaspoon vanilla extract
Zest from 1 lemon
1 cup buttermilk
¼ cup water
1 ½ cup raspberries whole, fresh
½ cup confectioners sugar
¼ cup Wood’s Vermont Maple Sugar
1 teaspoon lemon juice fresh
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.
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.
- Serving Size
- per serving
- 17.3 grams
- Saturated Fat
- 10.1 grams
- 96 milligrams
- 458 milligrams
- 92.2 grams
- 3.8 grams
- 48.9 grams
- 9 grams
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