Lemon Raspberry Poppyseed Muffins

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What could be better than muffins?  How about Game of Thrones and sweat pants and cuddling and tea AND muffins.  That’s how I spent my Thursday.  And it couldn’t have been better (Has Fall Quarter really not started yet?!).  I got this most delicious and comforting recipe from Joy the Baker.  I just swapped the blueberries for raspberries.  Yum! Enjoy 😉

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RECIPE (adapted from Joy the Baker and the Joy the Baker Cookbook):

Muffins

– 7 T unsalted butter

– 1/3 cup milk

– 1 large egg

– 1 large egg yolk

– 1 tsp vanilla extract

– 1 1/2 cups all-purpose flour

– 3/4 cups granulated sugar

– 1 1/2 tsp baking powder

– 3/4 tsp salt

– 1 T lemon zest

– 1 T poppy seed

– 1 1/2 cup raspberries

Crumb Topping

– 3 T unsalted butter

– 1/2 cup all-purpose flour

– 3 T granulated sugar

Preheat oven to 375 degrees F.  Line muffin pan(s).

Brown the butter.  Melt the butter in a saucepan on medium heat.  Let it sizzle and crack.  Once it stops, it will quickly brown.  Once it is brown and smells nutty, pour into a bowl to stop it from cooking.  Allow to cool.

Whisk together milk, egg, egg yolk, and vanilla.  Add brown butter and whisk together.

Combine flour, sugar, baking soda, and salt.  Pour all of the milk mixture into the flour mixture.  Stir gently until combined.

Add lemon zest, poppy seeds and raspberries.  Fold together gently.  Divide batter into muffin pans.

Make the crumb topping.  Combine butter, flour, and sugar using your finger to break up the butter until the mixture looks like crumbs.  Sprinkle over the tops of the muffin batter in the pan.

Bake until golden brown on the top and cooked all the way through (20-30 minutes).

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