Behold, the Anatomy of a Muffin:
I guess I gave you both a pictures and words, huh? Well, I’m feeling pretty passionate about these muffins right about now…
I ate the last one a few hours ago.
I think I’m going through withdrawal already…
Guess it’s time for another batch – here’s the recipe!
Raspberry Cream Cheese Muffins
Adapted from here.
1/2 cup unsalted butter, softened
1 1/4 cups sugar
1 teaspoon vanilla extract
2 1/2 cups flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1 (8-oz) package cream cheese, cut into small cubes
1 cup fresh raspberries
1/4 cup raspberry jam
1 teaspoon lemon zest
1/4 cup white sugar
1/4 cup flour
2 T cold butter, cut into small cubes
Turbinado Sugar for sprinkling
To prepare the topping, stir together the white sugar and flour. Cut butter into mixture with a fork or pastry cutter until it reaches a crumb-like consistency. Stick this in the fridge while you mix up the batter.
Fill the muffin cups about half full, and add about a half teaspoon of the jam. Add a bit more batter until the cups are about three-quarters of the way full.
Now grab the topping from the fridge and sprinkle generously onto the muffins. Finally, top with a sprinkling of the Turbinado sugar, which will give the muffin top a bit of sweet crunch.
You’ll want to make these again and again because they are amazing, friends… so amazing!
What’s your favorite kind of muffin? Here are some of my other favorite muffins and quick bread recipes:
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