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
2 cups all purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 cup sugar
4 tablespoons butter, melted
1 ¼ cups sour cream
Blake Hill’s Raspberry with Wild Bergamot Botanical Jam
Preheat oven to 350 degrees F and prep muffin tin with muffin cups
Whisk flour, baking powder and salt together and set aside
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.
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)
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
Bake for 25-30 minutes or until a toothpick inserted into the center of the muffin comes out clean
While the muffins are baking make the topping
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
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!