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June 24, 2012

Infinite Zest

If you’re a regular reader, you’ll know I love fruit in my baking.  I’ve made these simple muffins many times, and they’re always great.  The first time I made them, I used blackberries, and it’s now my favourite recipe that uses blackberries.  But I’ve made them many times since with raspberries – fresh or frozen, depending on the time of year. 
It’s a simple recipe, and it’s the lemon that makes them special.  Just the zest of half a lemon each in the topping and muffin enhances the berry and makes the muffins unforgettable.  This is the kind of comfort food I love best.
Do you ever wonder what I do with all the food I bake?  Baking is a passion for me, and it’s easy to end up with much more than our family needs.  I’ve made these muffins for several friends lately who are going through difficult times.  I can’t always lessen their pain, but I can show them a physical manifestation of my caring by taking them food.  And hopefully at the same time, I’m honouring their request to listen to their pain, whether or not it is spoken.
“The really important kind of freedom involves attention and awareness and discipline, and being able truly to care about other people and to sacrifice for them over and over in myriad petty, unsexy ways every day.”
– David Foster Wallace
Raspberry (or Blackberry) Muffins
(from Williams-Sonoma Muffins)
Topping
1/3 cup sugar
3 Tbsp all-purpose flour
zest of one half lemon
2 Tbsp unsalted butter, melted
1/3 cup pecans, finely chopped
Muffins
1 cup all-purpose flour
1 cup whole-wheat flour
3/4 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
grated zest of one half lemon
1/4 tsp salt
1 large egg, beaten
5 Tbsp unsalted butter, melted
1 cup buttermilk
1 1/2 cups fresh blackberries, or 1 1/2 cups frozen raspberries
Preheat oven to 375 degrees.  Line 12 standard muffin cups with paper liners or use a silicon tray.
To make the topping, stir together the sugar, flour and zest in a small bowl.  Stir in the melted butter then add the pecans and stir to combine.  Set aside.
To make the muffins, stir together the flour, sugar, baking powder, baking soda, cinnamon, zest and salt.  Make a well in the centre and add the egg, melted butter and buttermilk.  Stir just until evenly moistened.  The batter will be slightly lumpy.  Sprinkle with the berries and gently fold in just until evenly distributed,.  Take care not to break up the fruit.  Do not overmix.
Spoon the batter into each muffin cup, filling it to a bit above the rim of the cup.  Top each muffin with the topping, dividing it evenly.
Bake 25 – 30 minutes.  A toothpick inserted into the centre of a muffin should come out clean.  Let the muffins cool for 10 minutes before removing from the tray.

Filed Under: Fruit Desserts, Muffins

Reader Interactions

Comments

  1. Valerie says

    June 24, 2012 at 4:28 pm

    Beautiful quote, scrumptious muffins. (Isn't it wonderful to have a go-to recipe that never lets you down?) 🙂

    Reply
  2. Belinda says

    June 24, 2012 at 5:10 pm

    I'm a sucker for blackberries!! This is one of my favorite times of year b/c they are perfect right now. Love the zest to brighten these up.

    Reply
  3. Lizzy says

    June 24, 2012 at 7:05 pm

    Mmmm…these sound amazing! And the buttermilk must make these extra moist and tender. I do the same thing with my extra baked goods…I always have a stash of something in the freezer for friends in need~

    Reply
  4. artofnaturalliving.com says

    June 24, 2012 at 8:39 pm

    I bought a microplane this year and it has really helped me use lemon zest more–so much easier to keep out the bitter pith. Your muffins look delicious–love blackberries and raspberries.

    Reply
  5. Julie says

    June 24, 2012 at 11:23 pm

    Those look melt in your mouth delicious. I just bought some raspberries! Have a great week.

    Reply
  6. Pacheco Patty says

    June 25, 2012 at 3:39 am

    I have that muffin book! I'm going to try this recipe, I love to bake with berries this time of year;-)

    Reply
  7. jhl says

    June 25, 2012 at 4:01 am

    What a kind friend you are! I love baking for others, too. Monet just wrote a post about this over at Anecdotes and Apple Cores.

    Thank you for the gift of you!

    Reply
  8. glutenfreehappytummy.com says

    June 25, 2012 at 4:27 am

    i love fruit in baking too! it makes it so moist! these look delicious!

    Reply
  9. Medeia Sharif says

    June 25, 2012 at 5:21 am

    I used to dislike fruit in baked goods, but I came to appreciate them. These look scrumptious.

    Reply
  10. Ellen B Cookery says

    June 25, 2012 at 9:10 am

    My mother-in-law also loved to bake with a lot of fruit, particularly plums. Perhaps an influence from the 10 years she lived in Poland as an adult. I think that's so kind of you to bring comforting baked goods to your friends. I hope everything works out for them.

    Reply
  11. Claire Davis says

    June 25, 2012 at 11:07 am

    I made muffins this weekend, too. A great on the go breakfast! We have lots of blackberry bushes around our house so I will have to try these with blackberries. I think a home baked good is the best kind of heartfelt sympathy and can cheer anyone up.

    Reply
  12. Kitchen Riffs says

    June 25, 2012 at 2:14 pm

    It always amazes me how much flavor a little bit of lemon zest adds. And lemon is one of my favorite flavors, so I like to use it often. Thanks goodness for microplanes – makes zesting easy. Good recipe, really nice quote – thanks.

    Reply
  13. Kathy says

    June 25, 2012 at 3:17 pm

    Just in time for my blackberry crop…will definitely try these. Love the addition of the lemon zest! They look scrumptious! Lovely quote!

    Reply
  14. C&C Cakery says

    June 25, 2012 at 3:43 pm

    Fruit in muffins is a must – Fruit muffins for those you love and care about are even better 🙂

    Reply
  15. Jenn Kendall says

    June 25, 2012 at 6:13 pm

    those look like some truly delicious muffins – yum!

    Reply
  16. cookingmisadventures.com says

    June 25, 2012 at 6:45 pm

    So thoughtful, Beth! These would certainly brighten up my day.

    Reply
  17. Stina Lindenblatt says

    June 25, 2012 at 11:07 pm

    Yum! I love muffins packed with fruit. 🙂

    Reply
  18. Jemi Fraser says

    June 26, 2012 at 12:59 am

    Those look yummy! I love fruit muffins too 🙂

    Reply
  19. profiterolesandponytails says

    June 26, 2012 at 1:33 am

    I love the crumbly topping on these muffins Beth. They definitely look like comfort food. Baking for your friends is a great way to show that you care — and people are always so pleased to receive homemade goodies. Thinking of your friends…

    Reply
  20. yummychunklet says

    June 26, 2012 at 1:56 am

    This definitely looks like tasty baked fruit. Yum!

    Reply
  21. Guru Uru says

    June 26, 2012 at 11:38 am

    Your muffins look so to die for it is not even funny 😀
    A beautiful breakfast recipe for wonderful people!

    Cheers
    Choc Chip Uru

    Reply
  22. Jess says

    June 26, 2012 at 9:23 pm

    These sound delicious! It's amazing what a little lemon zest will do to bring out flavor 🙂 I think it's so nice that you bake for friends~ I have a friend who randomly sends me hilarious cards if we've had a phone conversation and I've mentioned a challence going on in my life. Cheers me up and makes me feel loved every time. I would love to bake for them, but unfortunately most of my girlfriends really watch what they eat (especially yummy carbs). I am so thankful not to be on a diet (other than eat as much spinach from the garden as possible). I suppose I could just make these for my own family…we've got frozen blueberries right now–maybe I'll try a substitution!

    Reply
  23. Cindy says

    June 26, 2012 at 11:12 pm

    These look delicious. I have blueberries in the fridge–will they work??

    Reply
  24. Raina says

    June 27, 2012 at 12:11 am

    These sound wonderful, something I would love for sure. That is really thoughtful of you to bring these to friends. I am sure you made their days much brighter and tastier:)

    Reply
  25. Cucina49 says

    June 27, 2012 at 12:57 am

    Beth, these look so good with their streusel topping. Do you think they would work with cranberries? I've been looking for a good base muffin to use with those.

    Reply
  26. Food Gal says

    June 27, 2012 at 12:58 am

    Mmm, I wish these were baking in my oven right now. I bet they are so moist from all those lovely berries, too.

    Reply
  27. Dara Reppucci says

    June 27, 2012 at 1:44 am

    Yummy! I love the topping. I adore muffins in the morning.

    Reply
  28. Joanne says

    June 27, 2012 at 12:16 pm

    I am always gifting baked goods as well and though they can't move mountains, they do make people happy. ANd that's all that matters. It's amazing how important a touch of lemon can be! These look delicious.

    Reply
  29. Katerina says

    June 27, 2012 at 4:40 pm

    Lemon is a powerful ingredient Beth! I love the fragrance of it in cakes, muffins or cookies! They look delicious!

    Reply
  30. MTeacress says

    June 27, 2012 at 9:04 pm

    Your family and friends are lucky to have you. 🙂

    I wonder if orange zest would be good too.

    Reply
  31. lisa is cooking says

    June 28, 2012 at 2:17 pm

    Your friends must love these. I can never resist a crumb topping, and the berries in them sound great!

    Reply
  32. grace says

    June 28, 2012 at 11:57 pm

    if i had my way, all muffins would have a streusel topping–that stuff is delicious! great recipe, beth–you're a good friend!

    Reply
  33. sweetandcrumby.com says

    June 29, 2012 at 6:20 pm

    The muffins sound amazing but most of all you sound like such a supportive and amazing friend. I love the quote at the end of the post. Beautiful.—Geni

    Reply

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