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1
In a large bowl, whisk together the flour, baking powder, granulated sugar, and salt. Set aside.
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2
In a medium bowl, whisk together the melted butter, brown sugar, and eggs until smooth-no lumps. Whisk in the heavy cream and milk until combined.
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3
Add the zest to the flour mixture and with your hands, gently rub the mixture together, releasing the oils and breaking up the bits. Add the fresh fruit and gently toss with your fingers to combine. Make a well in the center of the bowl. Pour the butter mixture into the center of the well and, using a rubber spatula, gently pull the flour mixture into the center of the well until just combined.
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4
Divide the batter evenly among the prepared muffin cups, filling each cup until full. Bake for 30 to 35 minutes, or until lightly golden and a wooden skewer inserted into the center comes out clean. Remove to a wire rack and sprinkle with sugar. Let cool to warm.
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5
Add 1/2 teaspoon ground cinnamon to the flour mixture. Decrease the milk by 2 tablespoons. Use 1 1/2 teaspoons freshly grated orange zest to rub into the flour mixture. Add 1 cup peeled diced fresh peaches to the dry mixture, and proceed with the batter. Fill the prepared muffin cups and sprinkle on cinnamon sugar, if desired. Bake as directed.
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6
Decrease the milk by 2 tablespoons. Use 1 1/2 teaspoons freshly grated lemon zest and 3/4 teaspoon finely chopped fresh rosemary to rub into the flour mixture. Add 1 cup diced fresh strawberries to the dry mixture, and proceed with the batter. Fill the prepared muffin cups and sprinkle on vanilla sugar, if desired. Bake as directed.
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7
* To make vanilla sugar, combine the salt and scraped pod and seeds of 1 vanilla bean with 8 cups of sugar. Rub them together with your hands. Store in an airtight container.
