Lemon Raspberry Swirl Muffins
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Lemon Raspberry Swirl Muffins
A light tasty moist muffin with fresh flavors that come alive in your mouth. One of the moistest muffins I have ever eaten.
Yield: 12 muffins
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Adapted from A Southern Grace
- 1
- ½
- 2
- ¼
-
2 ½
tablespoons unsalted butter, melted
-
1
large egg
- 1
-
1 ¼
teaspoons finely grated lemon peel
- 1
- 1
- ½
Preheat oven to 350 degrees F. Line muffin tins with cups.
In a medium sized mixing bowl, sift together flours, baking powder, and salt.
In a large mixing bowl, whisk together sugar, melted butter, egg, milk, lemon peel, lemon juice, and vanilla extract until well combined. Dump flour mixture into liquid mixture and stir until all ingredients are moistened.
Warm preserves in the microwave until a pourable consistency is reached. Add to batter and stir until desired swirl-beauty is achieved.
Pour batter into muffin cups and bake for 18–20 minutes, or until a toothpick inserted into a muffin comes out with moist crumbs attached. Cool in pan for 10 minutes, then lift muffins out onto a wire rack to cool completely
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