Even people who dash off most mornings without breakfast will sit with family during the holidays to linger over a warm muffin and a steaming cup of coffee. These delicious raspberry muffins are quick to make, leaving ample time to savor these special moments.
- Yield: Makes 1 dozen
Photography: Dana Gallagher
- 1 1/4 cups (1 1/2 sticks) unsalted butter, plus more for pan
- 1/2 vanilla bean, split and scraped
- 2 1/4 cups all-purpose flour
- 3/4 cup sugar
- 1 tablespoon baking powder
- 1 1/2 teaspoons ground ginger
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 large eggs
- 3/4 cup buttermilk
- 2 cups fresh raspberries
- 2 cups Crumb Topping
Preheat oven to 350 degrees. Butter muffin pan. Place vanilla pod and seeds in a small saucepan with butter, and place over low heat until melted. Remove pan from heat, and let the mixture cool. Discard vanilla pod.
Sift the flour, sugar, baking powder, ginger, cinnamon, and salt into a bowl large enough to accommodate the ingredients, with ample room for mixing. Whisk together.
Add the butter mixture and eggs to the dry mixture; pour in the buttermilk. Stir the mixture with a spatula or wooden spoon just until combined. The batter should be slightly lumpy.
Add the berries. (If you prefer, substitute 2 cups of another fruit, such as peeled and chopped apples or pears.) Stir with a spatula just until combined, being careful not to overmix.
Spoon batter into prepared pan, filling cups completely. Using 2 cups crumb topping, sprinkle muffins generously; press gently to adhere. Bake until golden, 25 to 30 minutes. Transfer to wire rack to cool.