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Meyer Lemon Raspberry Vanilla Muffins with Chamomile Glaze

Prep Time10 mins
Cook Time15 mins
Total Time25 mins

Ingredients

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/2 tsp baking soda
  • 2 tbsp 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 tsp vanilla bean paste
  • 2 tsp vanilla extract
  • zest from one meyer lemon regular lemon can be substituted
  • juice from one meyer lemon regular lemon can be substituted
  • 1 large egg
  • 1 1/2 cups frozen raspberries tossed in a tablespoon of flour
  • 1/2 cup whole milk
  • 1 tbsp dry chamomile flowers
  • 1 cup powdered sugar
  • 1 pinch 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!