Recipe yields 10-12 Muffins
½ cup brown sugar
½ cup white sugar
2 teaspoon baking powder (omit if using einkorn baking mix)
½ teaspoon cinnamon
¼ teaspoon allspice
¼ teaspoon salt (omit if using salted butter)
1 ¼ cup frozen raspberries
2 teaspoons flour for tossing raspberries
1 ½ cup buttermilk
6 tablespoon unsalted butter, melted
1 tablespoon fresh thyme, leaves picked & briefly chopped
¾ teaspoon vanilla
½ lemon, zested
Coarse sugar for topping
Preheat oven to 400 degrees.
Grease a 12-cup muffin tin with canola spray.
In a small saucepan melt butter until it foams, remove from heat and add thyme leaves, and set aside to cool slightly. Sift together the baking powder, flour, cinnamon, allspice & stir in both sugars.
In a separate bowl, toss frozen raspberries with 2 teaspoons of flour to coat. Set aside.
Combine vanilla, lemon zest, & buttermilk. Pour buttermilk mixture into the dry mix, add melted butter and thyme and stir gently with a rubber spatula.
Gently fold in frozen raspberries until raspberries are fully incorporated into the batter.
Heap batter into prepared pan and sprinkle tops with coarse sugar. Bake in a preheated oven for 25-30 minutes until muffins are nicely colored. Leave in the pan to cool for 5-10 minutes and depan onto a wire rack. The muffins will keep in an airtight container for 2-3 days at room temperature or longer in the refrigerator.