Lemon Raspberry Buttermilk Muffins with Pistachio Crumble

A Berry Delicious Way to Start the Day

Recipe and photography by Elise Smith, WinniE's Bakery, special to EdibleDC

Fragrant delicious raspberries are in season and a great way to use them is in this muffin recipe. What a great way to start your day, with a raspberry buttermilk muffin and a cup of coffee or something on ice. These freeze well too for future snacking. Bake them in the evening to beat the heat, they'll be there to welcome you in the morning.


  • 2 c flour
  • 3/4 c granulated sugar
  • 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 c buttermilk (room temp)
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1/4 c + 2 tbsp unsalted butter (melted)
  • 1 egg (room temp)
  • 1 1/2 c fresh raspberries
  • 1/2 tbsp unsalted butter (cold)
  • 2 tbsp granulated sugar
  • 1 1/2 tbsp flour
  • 1 tsp lemon zest
  • 2 tbsp pistachio nuts (chopped)
  • A sprinkling of salt


Pre-heat the oven to 400 degrees. Butter or line a 12 cup muffin tin and set aside. If not previously shelled, shell pistachios and place on a cutting board. Roughly chop (or dice to your liking) your pistachio nuts, just into bite-size pieces. Set aside to add to the topping.

To make the crumble topping. in a small bowl add the cold butter (cut into small cubes), sugar, flour, lemon zest and sprinkle of salt. Then using a fork, mash together the ingredients just until crumbly mix. Then add in the freshly chopped pistachios and mix in. Place into the refrigerator until ready to place atop the muffins.

In a medium bowl or stand mixer, add the flour, sugar, baking soda, baking powder and salt. Whisk together until evenly combined. Then, in a small pot over medium low heat melt the butter (or in a microwave safe cup or bowl for 30 secs), until liquefied and set aside to cool for 5 minutes.

While the butter is cooling, zest and juice an entire lemon. Next, at medium speed slowly incorporate the buttermilk and alternate with the cooled melted butter and the dry mix, until a thick but smooth texture appears. Next, add the egg and mix until well incorporated. Pour in the lemon zest and juice and stir into the mix. Lastly, lightly fold in the raspberries, just until mixed throughout. 

Using a large ice cream scoop, scoop the batter into the prepared muffin tin. Then, liberally cover each muffin with pistachio topping. Bake for 20-25 mins, until they appear golden-brown and a toothpick inserted into the middle comes out clean (clean of batter-you may see pinkish-red liquid from the raspberries). When finished, place atop cooling rack to cool for 5-10 minutes and serve warm or save them for later. Enjoy!

Chef Tip: Recipe can be made GF, with any cup for cup GF flour you choose. Also, for nut allergies omit pistachios!

Note: Remaining baked muffins can be stored in a airtight container in the fridge for up to 2 days. For raw batter, refrigerate for up 2 days after making, in an airtight container. Any longer and you risk the citric acid breaking down the batter. For best taste, remove (cooked muffins) from the fridge and heat in the oven on 300 degrees for 7-10 mins, to serve hot.

Elise Smith is the owner and head baker of WinniE's Bakery. The Winnie in WinniE's Bakery comes from her maternal grandmother, the original Winnie, who owned her own bakery. WinniE's Bakery is a baked order and small batch wholesale bakery located in Columbia, Maryland. 





The Rum G&T

Recipe by Lukas Smith of Cotton and Reed

  • 1¼ ounces Cotton and Reed White Rum
  • ¼ ounce freshly squeezed lime juice
  • 5 ounces good-quality tonic water
  • For garnish: flaky sea salt and lime slice

Fill a medium-tall Tom Collins glass with ice. Then measure out the ingredients using a cocktail jigger and pour over. Stir the drink confidently with a tall spoon for several seconds, then finish with a sprinkling of flaky sea salt and garnish with a fresh slice of lime.

Caveman Acai Bowl

Caveman Acai Bowl by South Block Juice (Photography by Hannah Hudson)

Caveman Acai Bowl by South Block Juice (Photography by Hannah Hudson)

Caveman Acai Bowl

Eating a chilly bowl of deliciousness with superfood qualities to boot seems like a great way to kick off the day. Local juice entrepreneur Amir Mostafavi, founder of South Block Juicery, knew that bringing an acai bowl to his cold-pressed juice and smoothie lineup would be a winner. Acai berries are from the acai palm tree found in Central and South America, and they are very high in fiber, healthy fats and antioxidants. The berries are highly perishable, so they are usually packaged frozen, which is perfect for a smoothie bowl. You can find acai in the frozen fruits section of Wegman’s and Whole Foods Market. South Block’s Caveman Acai Bowl is a cult favorite and is a perfect vegan option for breakfast, a post-workout boost or anytime you need a powerful blast of nutrient-rich food in a bowl.

Recipe from South Block Juice Co.

Serves 1

  • 1 pack frozen organic acai pulp
  • 8 ounces cashew milk (We use house-made South Block cashew milk, aka “Caveman Mylk.”)
  • 1 banana

Put all ingredients in a blender and blend until smooth. Pour into a bowl. Top with your choice of granola, sliced dates, sliced banana, organic shaved coconut.

This appeared as a recipe feature with two other breakfast bowl recipes which can be found here.