I don’t know where you are, but it is sickeningly hot in St. Louis right now. Hot and sticky, disgusting. So disgusting that both my Mom and I have given up on cooking. It’s simply too hot to crank up the stove. It turns out my dog, Cami, is the smartest of us all. She’s taken to sleeping on top of the A/C vent all day, hogging all the cool air. She’s even started eating Watermelon, cold juicy watermelon. What a smart little dog.
So it goes without saying that if the stove’s not getting cranked up, the oven certainly is not going to be used…or is it? If I’m gonna turn on that oven, ruining the delicate temperature balance of cool air in the house, it better be for something good. And folks, this muffin is good, nay, great and completely worth the sacrifice.
Sugar and lemon zest are muddled together and sprinkled on top of the muffin. When it comes out of the oven, it seriously tastes like lemon candy.
People, it’s delicious. Go make it. The end.
adapted from Susan Elizabeth Fallon of Bon Appétit Magazine
1 c sugar + 1/8 c
4 tsp finely grated lemon zest (about 2 lemons)
2 c all purpose flour
2 1/2 tsp baking powder
3/4 tsp salt
1 stick butter, softened
1 large egg
1 c yogurt
2 tsp vanilla extract
Mash together 1/8 c sugar with the lemon zest until the sugar is moistened.
In another bowl, mix together the flour, baking powder, and salt. Set aside
With a mixer, beat together the butter and 1 c of sugar until smooth. Beat in the egg, yogurt, vanilla, and half of the lemon sugar one at a time. Mix in the dry ingredients.
Prepare muffin tin by lining with regular-sized muffin cups. Divide the batter among the cups, filling each up 3/4 of the way. Top each muffin cup with 3 raspberries and a sprinkle of the lemon sugar. Bake at 375°F for 30-35 min.