Paired with a Porter or Wild Ale
It’s been a couple of months since I posted a muffin recipe. This is definitely strange because muffins are one of my favorite ways to start the day. There’s just something about whipping up a small batch over the weekend and enjoying them all week long. I have posted raspberry muffins in the past, but never I have never posted a raspberry muffin recipe like this before. The muffins have layers and layers of flavors going on. They of course are loaded with raspberries, but it’s the vanilla bean paste and the meyer lemon that set them apart. Also, the chamomile glaze…you guys…the chamomile glaze. If you have the chance to start this recipe 24 hours in advance, I highly recommend making the chamomile glaze. It adds a whole new dimension of flavor to these muffins!
I hope you guys enjoy these muffins. They are the perfect way to start the day! Enjoy!
Beer I feel like you can go a couple of different ways when pairing these muffins with a beer. I like the idea of pairing it with a porter. These muffins are sweet. There is no doubt about that, but they are also a little tart. I love tart paired with roasty beers like porters. Because they are slightly tart means they also pair really well with a wild/sour ale. If you do decide to pair with a wild ale, keep it on the lighter side. You don’t want to pair with anything to overpowering, or it will take away from the muffins. We wouldn’t want that!
Meyer Lemon Raspberry Vanilla Muffins with Chamomile Glaze
Serves 12
Justine
If you plan to use the chamomile glaze, this recipe will need to start 24 hours in advance so that the chamomile flowers can infuse the milk.
10 minPrep Time
15 minCook Time
25 minTotal Time
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Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 2 tablespoons unsalted butter, melted
- 3/4 cup sour cream
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1/4 cup vegetable or canola oil
- 1/2 teaspoon vanilla bean paste
- 2 teaspoons vanilla extract
- zest from one meyer lemon (regular lemon can be substituted)
- juice from one meyer lemon
- 1 large egg
- 1 1/2 cups frozen raspberries (tossed in a tablespoon of flour)
- 1/2 cup whole milk
- 1 tablespoon dry chamomile flowers
- 1 cup powdered sugar
- pinch of salt
Instructions
- Start preparing your glaze ahead of time. Add the chamomile flowers to the whole milk and place in the fridge for at least 24 hours.
- Preheat your oven to 400 degrees F and line a 12-count muffin tin with liners. Spray the liners with a nonstick spray and set aside.
- In a large bowl, whisk together the flour, baking powder, salt, and baking soda. Set aside. In a separate bowl, whisk together the melted butter, sour cream, sugars, canola oil, vanilla bean paste, vanilla extract, lemon zest, lemon juice and egg. Pour the dry ingredients into the wet and fold the ingredients together. Gently fold in the raspberries.
- Divide the batter equally among the 12 muffin molds.
- Place the pan in the oven and bake for 12-15 minutes or until a toothpick comes out clean. Remove from heat and let cool for about 5 minutes in the pan and then transfer the muffins to a wire rack to cool the rest of the way.
- At this point, remove the chamomile-infused milk from the fridge and strain through a cheesecloth lined colander. Add 2 tablespoons of the milk to a bowl, and refrigerate the rest for later use. Also to the bowl, add the powdered sugar and a pinch of salt. Mix together until smooth.
- Drizzle the glaze on top of the muffins and serve immediately. Enjoy!
