What foods say summer to you? For me, lemons and berries would surely top the list! The raspberries at my store are beautiful right now, the richest of reds, plump and bursting with goodness.
Hello, love of my summer life, Lemon, Raspberry, White Chocolate Muffins! (you knew chocolate would be somewhere in there, didn’t you??) In my case, I said goodbye almost as soon as I said hello – they were that good. So good that I spent the next few days having to get my lemon raspberry fix in the form of low fat yogurt with lemon juice + a few raspberries and spending more time than usual on the bike….Was it worth it? Well, yes it was!!
The lemon+raspberry+white chocolate muffin idea was born in my humble (read: tiny) kitchen a couple of weeks ago on a particularly hot afternoon. Looking through an old holiday (!) cooking/baking magazine – do you collect those amazing holiday cooking magazines, too? And then try to find space somewhere in your limited kitchen to store them? But I digress – I found a muffin recipe that I had made last fall with great success.
It uses crème fraîche instead of sour cream creating a very rich and moist muffin base that practically melts in your mouth. Swoon!
Since I didn’t happen to be in the pear and ginger spirit at the moment (would you at 90°?), I thought I could experiment using my favorite citrus/berry combination. And a happy experiment it was!
Wonderful little sugar crystals sprinkled atop the muffin and a luscious lemon glaze barely skirt the top,adding both a touch of crunch and a hint of the goodness to come. These are very easy to put together, especially if you are more organized than I am and mix your dry ingredients the night before. The only step that seems to trip me up every time is to remember to set out the eggs, milk, and crème fraîche about an hour before I begin mixing… there, you have been warned! But since you are more organized and probably have a better memory than I, you won’t forget, will you?
Oh, and one more thing – don’t make the mistake that I did with the first batch. I used white “chocolate” chips (really vanilla flavored) and they were fine, but… not nearly as good as when I made the second batch using several chopped Ghiradelli white chocolate bars. It’s no big deal, but if you are like me and prefer that authentic chocolate flavor, be careful when buying your chocolate to make sure it’s the real thing.
The ingredients for the fake chocolate will look like this: Sugar, Palm Kernel Oil, Whole Milk Powder, Nonfat Dry Milk, Palm Oil, Soy Lecithin – An Emulsifier, Vanilla.
The real thing: White Chocolate (Sugar, Cocoa Butter, Nonfat Dry Milk, Milk Fat, Soy Lecithin – An Emulsifier, Vanilla)
An easy and fairly quick breakfast/brunch/snack muffin filled with the slightly tart combination of raspberries and lemon, balanced with the sweetness of white chocolate. Sugar crystals plus lemon glaze makes not only a very pretty topping but also adds a tiny bit of crunch and a hint of the lemony goodness to come.