3 cups plain flour
3/4 cup caster sugar
3/4 cup light brown sugar
1 1/2 tablespoons baking powder
1 1/2 teaspoons salt
1 tablespoon pure vanilla extract
1 teaspoon freshly grated lemon zest
1 1/2 cups whole milk
8 tablespoons (113g) unsalted butter, melted and slightly cooled
2 cups whole raspberries
1/2 cup coarse raw sugar
Preheat oven to 190′C.
Sift flour, caster sugar, brown sugar, baking powder and salt into a medium bowl. Mix gently with a wooden spoon and set aside.
In a separate bowl, combine eggs, vanilla extract, lemon zest and milk, and mix with a whisk until combined. Add to the bowl of dry ingredients and stir with a wooden spoon just until all the dry ingredients are moistened. Slowly add melted butter and continue mixing until batter is smooth and there are no visible streaks of butter. Gently fold fruit into batter, taking care to avoid crushing the fruit.
Scoop batter into lined muffin tin, filling the cups to the top. Sprinkle coarse raw sugar on tops of muffins and bake on center rack of oven for 25 to 30 minutes. Finished muffins will be golden brown. Let cool at least 10 minutes before lifting each muffin from the pan.
1 cup icing sugar & lemon juice. Double sift the icing sugar into a bowl & gradually mix in just enough lemon juice to make a thin spoonable icing. Drizzle icing from a spoon in random lines over the top. Leave to harden slightly before serving.
Let the muffins cool completely before icing them (in my case i didn't follow instructions & was abit of an eager beaver so it got a tiny bit messy!).
These muffins were really delicious probably the nicest i've ever made & i LOVE the colors of the raspberry when you bite into it. The top part was nice too because it was extra sweet from the raw brown sugar.