If we could pencil our fondest loves over our hearts, ‘muffins’ would be written in the very center of mine - right next to my family, darling Sabine, and children’s books.
I am a muffin fanatic. They are one of my favorite snacks, breakfasts, and one of the most fun things to bake. Though eight hours of puff-pastry construction sets my heart fluttering, there is something wonderful about the near-instant gratification of quick breads.
My brother shares my enthusiasm for muffins, and together we can consume half a dozen in roughly seven minutes. This, is bonding.
Over the past several years I have shared a fair number of muffin recipes. These lemon coconut muffins were last year’s brain child, these banana almond muffins are a regular weekend treat in our house, and my cranberry orange and cherry almond muffins have been repeated more times than I can count.
A couple weeks ago, I decided that there was room in my life for yet another muffin recipe, and my mind went to working.
This particular recipe begins with bright, zesty lime sugar. A muddled combination of lime zest and sugar is creamed with softened butter until it is fluffy, and this forms the base of our batter.
This is my favorite batter because it is so quick to make and is delicate and cakey.
Lime and raspberry is certainly one of the most refreshing combinations, and an extra pop of color is a welcome diversion during these gray days, so adding raspberry preserves felt like the proper thing to do.
A heaping teaspoon goes into the center of each muffin and is then covered with a tiny bit of additional batter. As the muffins bake, the preserves will spread, creating a thin layer of sweet raspberries in the center of each muffin.
Because no muffin is complete without a topping, we are going to form a simple lime streusel. This sugary topping will become crisp as the muffins bake.
After twenty minutes - just enough time to brew your perfect cup of coffee - these muffins will be baked to perfection!
Not overly sweet, bright with citrus, and the most perfect, pillow-y texture!
Your kitchen smells glorious, the dusting of flour on your sweater is your medal of achievement, and now all that remains is the eating and sharing of your still-warm creations. This is the joy of baking.
Lime Sugar Streusel Muffins Filled with Raspberry Preserves
for the streusel
2 teaspoons lime zest
1/3 cup granulated sugar
1/4 cup all-purpose flour
4 tablespoons unsalted butter, chilled and cut into cubes
Combine lime zest, sugar, and flour in the work bowl of your food processor and pulse several times. Toss in butter and pulse several times; until the mixture has come together in rough crumbs.
Place the streusel in the freezer to chill while you prepare the muffin batter.
for the muffins
2 cups + 2 tablespoons all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 tablespoons lime zest
1 large egg
1/2 teaspoon vanilla extract
1/2 cup + 2 tablespoons whole milk
2 tablespoons lime juice
1/4 cup raspberry preserves
Preheat oven to 400 degrees F.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat butter with an electric mixer until fluffy. Combine sugar and lime zest in a small bowl and use the tines of a fork to press the zest into the sugar.
With the mixer on medium speed, cream together the butter and lime sugar; beat until fluffy. Mix in egg.
In a measuring cup, stir together vanilla, milk, and lime juice. With the mixer on low speed, mix in flour and milk in additions, alternating between the two until the batter is smooth and the ingredients well-combined.
Line a muffin tin with paper cups and use a spring-loaded cookie scoop to fill each muffin cup halfway with batter.
Place a teaspoon of raspberry preserves in the center of each muffin and cover with a spoonful of batter. Smooth the batter over with a small spatula and sprinkle the top of each muffin with the prepared streusel.
Bake the muffins for 20 minutes; until brown around the edges.
Allow to cool completely.
Cook’s Note: If stored in zip-top bags muffins will stay fresh for up to three days.