Lemon, Raspberry And White Chocolate Muffins

• FOR THE MUFFINS:
• 3-1/2 cups All-purpose Flour
• 4 teaspoons Baking Powder
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Table Salt
• 1 Tablespoon Fresh Lemon Zest
• 1-1/3 cup Granulated Sugar
• 10 Tablespoons Unsalted Butter, Melted And Cooled Slightly
• 1 cup Whole Milk, Room Temperature
• 1 cup Creme Fraiche, Room Temperature
• 2 Large Eggs, Room Temperature
• 1 Large Egg Yolk, Room Temprature
• 1 cup Fresh Raspberries (frozen Would Work As Well)
• 1-1/2 cup White Chocolate, Cut Into Chunks
• 1 teaspoon Vanilla Extract
• Decorator's Sugar, Optional For Topping
• FOR THE GLAZE:
• 1 cup Powdered Sugar
• 4 Tablespoons Fresh Lemon Juice

1. Preheat oven to 425u0b0F. Lightly spray the top of a 12-count standard size muffin tin and line with baking cups. Note: the original recipe states that the cups of the tin should be about 2 3/4 inches across and about 1 inch deep.
2. In a large bowl sift together flour, baking powder, baking soda and salt. Mix well. Toss in the lemon zest.
3. In a medium bowl, whisk together sugar, butter, milk, creme fraiche, eggs, and egg yolk. Mix until well combined.
4. Pour wet ingredients into dry and using a rubber spatula, gently fold just until mostly moistened. The batter will be lumpy and there should still be some streaks of dry flour.
5. Sprinkle raspberries, chocolate, and vanilla onto the batter. Gently fold until just combined. Remember, the batter will be lumpy so don't try to smooth it out, it will be okay!
6. Scoop (using an ice cream scoop with "sweeper" mechanism) or spoon batter into cups, distributing evenly and filling to the top. The original recipe notes that the batter should stand 3/4 inches higher than the rim of the cups. Sprinkle with decorators sugar, if desired.
7. Bake at 425u0b0F for 5 minutes then reduce temperature to 350u0b0F and continue to bake for about 20 minutes or until muffins are golden brown and spring back lightly when pressed in the middle. The tops will most likely meld together. Remove from oven. Transfer muffins to a rack to cool.
8. Once cool enough to handle, use a knife to separate tops from the pan then invert the pan and pop out the muffins. Make glaze, if desired.
9. For the glaze: In a small bowl combine powdered sugar and lemon juice until smooth. Start with 3-4 tablespoons of lemon juice, and add more if needed.
10. Spoon glaze over muffins and enjoy!
11. Recipe from Fine Cooking.

muffins, allpurpose, baking powder, baking soda, salt, fresh lemon, sugar, unsalted butter, milk, crueme, eggs, egg, fresh raspberries, white chocolate, vanilla, sugar, powdered sugar, lemon juice

Taken from tastykitchen.com/recipes/breads/lemon-raspberry-and-white-chocolate-muffins/ (may not work)