These just scream summer and they are so incredibly delicious that you should probably just go make them right now. Seriously. Go.
1 1/8 cups sugar, divided
4 teaspoons finely grated lemon peel (from two large lemons)
2 cups all purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1 cup buttermilk
2 teaspoons vanilla extract
1 1/2 1/2-pint containers (about) fresh raspberries
Preheat oven to 375Â°F.
Line 14 standard muffin cups with paper liners.
Mash 1/8 cup sugar and lemon peel in small bowl until sugar is slightly moist.
Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat remaining 1 cup sugar and butter in large bowl until smooth. Beat in egg. Beat in buttermilk, then vanilla and lemon sugar. Beat in flour mixture.
Divide batter among muffin cups. Top each large muffin with 3 or 4 raspberries.
Bake muffins until lightly browned on top and tester inserted into center comes out clean, about 30 minutes.
Did I change anything? I left a few without raspberries just in case someone decided they were opposed to raspberries on their muffins.
What did the family think? Thumbs up from everyone!
Where did the recipe come from? Smitten Kitchen
photo from Nom and Glug
One Response to Raspberry-Topped Lemon Muffins
One word: YUM!!! Will have to try. I’m always a fan of lemon and raspberries 🙂