Lemon-Raspberry Olive Oil Muffins

Ingredients

• 1.5 cup all-purpose flour
• 0.5 cup yellow cornmeal (Preferably finely ground)
• 0.75 cup granulated sugar
• 2 tsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp fine sea salt
• 2 large eggs (At room temperature if possible)
• 0.5 cup extra-virgin olive oil (Use a good-quality fruity olive oil; do not substitute neutral oil)
• 0.75 cup plain whole-milk yogurt (Greek-style yogurt may be used; avoid flavored yogurt)
• 1 tbsp lemon zest (Finely grated zest from about 1 large lemon)
• 2 tbsp fresh lemon juice
• 1 cup fresh raspberries (Keep some berries whole and handle gently to avoid crushing)
• 0.5 cup raspberry jam
• 3 tbsp turbinado sugar (For sprinkling; if unavailable, use additional white sugar, about 1 tsp per muffin)

Steps

1. 1

   Heat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.

2. 2

   In a medium bowl, whisk together the flour, cornmeal, granulated sugar, baking powder, baking soda, and salt until evenly combined and no lumps remain.

3. 3

   In a separate large bowl, whisk the eggs until blended. Add the olive oil, yogurt, lemon zest, and lemon juice, then whisk until smooth and cohesive.

4. 4

   Add the dry ingredients to the wet ingredients. Stir with a flexible spatula just until no dry streaks remain; do not overmix, since a few small lumps are preferable to a tough crumb.

5. 5

   Add the fresh raspberries and fold gently until distributed without crushing most of the berries.

6. 6

   Add the raspberry jam in several spoonfuls and fold only briefly, leaving visible streaks of jam rather than blending it completely into the batter.

7. 7

   Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Sprinkle the turbinado sugar over the tops for a crunchy crust.

8. 8

   Bake for about 22 to 27 minutes, rotating the pan halfway through, until the muffin tops are golden and spring back lightly when pressed and a toothpick inserted into a batter-only spot comes out with a few moist crumbs.

9. 9

   Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack. Serve warm or let them cool completely before storing.

Notes

The source page is membership-restricted and exposes no ingredient quantities or written method in the provided text. The ingredient amounts and method above are a best-effort reconstruction from the described muffin formula and should be verified against the author's recipe. Use olive oil rather than vegetable or another neutral oil; its flavor is essential. Store cooled muffins airtight at room temperature for up to 2 days, or freeze for longer storage.

Nutrition per serving

• breakfast
• muffins
• baked
• vegetarian
• fruit dessert
• lemon
• raspberry
• olive oil