Raspberry Yogurt Muffins
(from saymyname’s recipe box)
8 muffins
Source: Clinton Street Baking Company
Categories: Breakfast, Muffins, Raspberries
Ingredients
- Muffins:
- 4 tablespoons unsalted butter , softened (1/2 stick)
- 1/2 cup sugar
- 1/4 teaspoon vanilla extract or 1/4 teaspoon vanilla bean paste
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 large egg
- 1/2 cup plain yogurt
- 1/2 cup fresh raspberries or 1/2 cup frozen raspberries
- 2 tablespoons raspberry jam , seedless
- Glaze:
- 1 tablespoon raspberry jam , seedless
- 1 cup powdered sugar
Directions
-
Preheat the oven to 350°.
-
Lightly grease muffin tins or use paper liners.
-
In an electric mixer on med-high speed, with the paddle attachment, cream together the butter, sugar, and vanilla.
-
Sift the remaining dry ingredients together in a bowl.
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Add the egg to the butter mixture and blend until combined.
-
Add 1/4 cup yogurt to the butter mixture, then half of the dry ingredients, mixing and repeating with the remaining yogurt and then the remaining dry ingredients until the batter is combined; be sure to end with the dry ingredients.
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Fold in the whole raspberries and jam until evenly mixed.
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Spoon the batter into the muffin tins, filling them to the top.
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Bake for 25-30 minutes, until a pick comes out clean.
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Allow the muffins to cool 10 minutes while you make the glaze.
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Whisk together the jam with the powdered sugar; the glaze will come together in a thick paste.
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Slowly whisk in 1 tablespoon warm water; the glaze will be the consistency of evaporated milk.
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Remove the warm muffins from the tins and either dip the muffin tops into the glaze and swirl until the tops are evenly coated or spoon 1 tablespoon of glaze on top and spread evenly.