From-the-Freezer Raspberry-Almond Muffins

Name: From-the-Freezer Raspberry-Almond Muffins
Yield: Makes 12 muffins
Ingredients: 2 cups (10 ounces), frozen raspberries; 2 , large eggs; ½ cup, vegetable oil; 1¼ cups, buttermilk; 1 cup (7 ounces), granulated sugar; 2 teaspoons, grated lemon zest, divided; ½ teaspoon, almond extract; 2½ cups (12½ ounces), all-purpose flour; 1 tablespoon, baking powder; ½ teaspoon, baking soda; ½ teaspoon, table salt; 2 tablespoons, turbinado sugar

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Appears in Cook's Illustrated September/October 2023

Desserts or Baked Goods

Fruit

What if you could keep a stash of ready-to-bake muffins in your freezer at all times—and bake off only as many as you need? This formula shows you how.

SERVESMakes 12 muffins

TIME1 hour plus 3 hours freezing

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WHY THIS RECIPE WORKS

Freezing a batch of muffin batter and baking off individual portions sounds great, but the extreme cold temperatures and freeze-thaw cycle negatively impact a batter's leavening, browning, and moisture. But this batter is designed to be bak...

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