Raspberry Bergamot Muffins
These muffins are pretty in pink with raspberry jam baked into a sour cream batter topped with raspberry sugar!
Serving Size: 1 dozen
![](https://cdn.shopify.com/s/files/1/0436/2341/5960/files/JAR_OUTLINE_no_Lettering_cfda9685-4656-45ab-bfb8-084c09f0b4e9.png?v=1600437296)
2 cups all purpose flour
![](https://cdn.shopify.com/s/files/1/0436/2341/5960/files/JAR_OUTLINE_no_Lettering_cfda9685-4656-45ab-bfb8-084c09f0b4e9.png?v=1600437296)
1 tablespoon baking powder
![](https://cdn.shopify.com/s/files/1/0436/2341/5960/files/JAR_OUTLINE_no_Lettering_cfda9685-4656-45ab-bfb8-084c09f0b4e9.png?v=1600437296)
½ teaspoon salt
![](https://cdn.shopify.com/s/files/1/0436/2341/5960/files/JAR_OUTLINE_no_Lettering_cfda9685-4656-45ab-bfb8-084c09f0b4e9.png?v=1600437296)
1 egg
![](https://cdn.shopify.com/s/files/1/0436/2341/5960/files/JAR_OUTLINE_no_Lettering_cfda9685-4656-45ab-bfb8-084c09f0b4e9.png?v=1600437296)
1 cup sugar
![](https://cdn.shopify.com/s/files/1/0436/2341/5960/files/JAR_OUTLINE_no_Lettering_cfda9685-4656-45ab-bfb8-084c09f0b4e9.png?v=1600437296)
4 tablespoons butter, melted
![](https://cdn.shopify.com/s/files/1/0436/2341/5960/files/JAR_OUTLINE_no_Lettering_cfda9685-4656-45ab-bfb8-084c09f0b4e9.png?v=1600437296)
1 ¼ cups sour cream
![](https://cdn.shopify.com/s/files/1/0436/2341/5960/files/JAR_OUTLINE_no_Lettering_cfda9685-4656-45ab-bfb8-084c09f0b4e9.png?v=1600437296)
Blake Hill’s Raspberry with Wild Bergamot Botanical Jam
![](https://cdn.shopify.com/s/files/1/0436/2341/5960/t/11/assets/ef0fce150705--BHill-Botanical-Raspberry-Bergamot-Muffins-12.jpg?v=1641252286)
Instructions
1
Preheat oven to 350 degrees F and prep muffin tin with muffin cups
2
Whisk flour, baking powder and salt together and set aside
3
In a separate bowl, whisk together egg and sugar until thick, then add melted butter in 2 additions whisking to combine after each addition. Add sour cream, whisking just to combine.
4
Pour wet mixture into dry mixture and fold with a rubber spatula just to combine (there may be small spots of flour remaining and batter should be thick)
5
Using a small spoon add a little batter to each muffin cup, then top each with Jam, repeat this process once more, then top each cup with the remaining batter
6
Bake for 25-30 minutes or until a toothpick inserted into the center of the muffin comes out clean
7
While the muffins are baking make the topping
8
Mix 1 tablespoon of Jam into ½ cup of sugar, then make a thick simple syrup in a small saucepan by simmering ¼ cup of sugar with ¼ cup of water
9
When muffins are done and cooled, one at a time, brush top with simple syrup and dip the top into sugar and jam mixture and Enjoy!
![](https://cdn.shopify.com/s/files/1/0436/2341/5960/t/11/assets/dcbcb0760430--BHill-Botanical-Raspberry-Bergamot-Muffins-03.jpg?v=1641252391)
![](https://cdn.shopify.com/s/files/1/0436/2341/5960/t/11/assets/9dd94e022ce7--BHill-Botanical-Raspberry-Bergamot-Muffins-04.jpg?v=1641252395)
![](https://cdn.shopify.com/s/files/1/0436/2341/5960/t/11/assets/2919e0df3f63--BHill-Botanical-Raspberry-Bergamot-Muffins-05.jpg?v=1641252400)
![](https://cdn.shopify.com/s/files/1/0436/2341/5960/t/11/assets/e571f0222900--BHill-Botanical-Raspberry-Bergamot-Muffins-13.jpg?v=1641252405)
![Raspberry Bergamot Muffins](https://cdn.shopify.com/s/files/1/0436/2341/5960/t/11/assets/5aa68104d10a--BHill-Botanical-Raspberry-Bergamot-Muffins-11.jpg?v=1641252422)
![](https://cdn.shopify.com/s/files/1/0436/2341/5960/files/ROUND_3.5_inch_WATERMARK_COOKING_WITH_JAM_GREY_BROWN_JUNE_29_2020_a1d320b2-f59e-4221-aa67-6f56e9359bbd.png?v=1600746297)