In my first book, The Perfect Recipe, I developed a muffin I thought was…. well, perfect. They were light, airy, and tender, but all that came at a cost. The recipe called for 10 tablespoons of butter, which at the time felt okay, but these days it’s rare I’ll squander that many fat calories in a sitting.
I’ve updated the recipe, subbing in applesauce for some of the butter, and I’ll be darned if these muffins aren’t equally good. I’ve created some new flavors too. When I asked Maggy which one I should share with you she said, “The Raspberry-Lemon Curd Muffins!” and I totally agreed.
No need to slather this one with butter, the lemon curd filling really makes it special.
- 3 cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon each: salt and baking soda
- 1½ cups plain low-fat yogurt
- 2 large eggs
- 6 tablespoons flavorless oil or melted butter
- 6 tablespoons unsweetened applesauce
- 2 teaspoons vanilla extract
- 1 generous cup frozen raspberries
- 6 tablespoon lemon curd
- Mix flour, sugar, baking powder, salt, and soda in a medium bowl. In a separate bowl, mix yogurt, eggs, butter or oil, applesauce, vanilla. Stir wet ingredients into dry ingredients, and then stir in raspberries. Scoop batter in each of 12 greased muffin cups. Make an opening in each portion of scooped batter; spoon in a heaping teaspoon of lemon curd and press in a few extra frozen raspberries onto each top and bake.
- Bake on the center rack of a 400-degree oven until golden brown, 23 to 25 minutes. Let stand a few minutes; turn onto a wire rack to cool.