I borrowed the technique of making these muffins from serious eats, but changed a few things. I like the idea of adding a tablespoonful of batter without berries to the bottom of the muffin tin. It helps to keep the berries from sinking and developing a watery texture. Also, making the batter more like a biscuit recipe provides a nice texture for the muffins. I like to make my muffins a bit oversized so the yield is 10 muffins rather than the traditional 12.
- 2 1/3 cups all purpose flour
- 5 1/4 ounces sugar
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 6 ounces unsalted butter (1 1/2 sticks; 170g), cut into 1/2-inch cubes
- 4 ounces whole milk
- 2 large eggs, cold
- 2 teaspoons pure vanilla extract
- Zest of one lemon
- 12 ounces fresh raspberries
Adjust oven rack to middle position and preheat to 350°F. Prepare a nonstick or aluminum muffin pan by greasing lightly or lining with paper liners (i prefer paper liners for easy cleanup). Combine flour, sugar, baking powder, salt, baking soda, lemon zest and butter in the bowl of a stand mixer fitted with a paddle attachment. Mix at low speed to form a mealy powder, about 2 minutes (it will be crumbly with bits of butter). Whisk together milk, eggs, and vanilla, and blend on low briefly forming a thick batter.
Drop a heaping tablespoonful of plain dough into the bottom of each muffin cup. Fold in raspberries into remaining dough, which will be extremely pretty thick. Divide evenly between each muffin liner. Bake until muffins are puffed and firm, about 27-30 minutes (for extra large muffins, 25 for a dozen). Remove from oven and allow to cool for a 10 minutes. Enjoy!