Lemon Raspberry Buttermilk Muffins with Pistachio Crumble
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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.
Ingredients
- 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
Instructions
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.
