these muffins. the lemony raspberry flavor really comes through, and this is exactly what i was looking for to get me through the next several chilly spring days.
1. mix egg and sugar in the bowl of a stand mixer until it forms a paste, about 2 minutes. stir in melted butter.
2. add lemon zest, vanilla, and sour cream. mix until combined.
3. add flour, baking powder, and salt. stir until just combined.
4. carefully fold in raspberries with a spatula. the raspberries will break easily, so be very careful as you do this.
5. bake at 350 degrees for 18-20 minutes. remove to a wire rack to cool.
6. while muffins are cooling, heat 