– 2 ¼ cups All-purpose flour – 2 teaspoon Baking powder – ½ teaspoon Baking soda – ½ teaspoon Salt – 1 cup White granulated sugar – ½ cup Unsalted butter melted and cooled – 2 Large eggs room temperature – ¼ cup Sour cream room temperature – 1 cup Buttermilk room temperature – 1 teaspoon Pure vanilla extract – Zest of 1 lemon – 1 cup Raspberries frozen or fresh. I used frozen. – 1 tablespoon All-purpose flour – Coarse sugar to top the muffin
Put the flour, baking powder, baking soda, and salt into a basin of medium size and mix them together. Put away for later.
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In a different bowl, mix the sugar, eggs, sour cream, buttermilk, vanilla, and lemon zest. Make sure the butter is cool before adding the other ingredients.
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Combine wet and dry components. Just blend. Combine raspberries and 1 tablespoon flour. Mix in frozen raspberries with a rubber spatula.
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Let the bowl sit for an hour covered.Heat the oven to 425°F. Use muffin liners in a 12-cup pan. ONLY adding batter to every other muffin cup will give you more domed muffin tops.
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To put the filling in the muffin tins, use a big cookie scoop. With that many cakes, the tin should be full to the top. Add coarse sugar on top.
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In a 425°F oven, bake for 5 minutes. Bring the oven setting down to 350°F. After 10 to 13 minutes, take out the stick and let it rest for a moment.
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Wait ten minutes before moving the muffins to a cooling rack once they have been allowed to rest in the hot pans.
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