Raspberry-Topped Lemon Muffins
Ingredients
- 1 1/4 cups sugar, divided ⓘ
- 4 teaspoons finely grated lemon peel ⓘ
- 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 ⓘ
- 1/4 cup (about) whipping cream ⓘ
Instructions
- Preheat oven to 375°F. Line 14 standard muffin cups with paper liners. Mash 1/4 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 half of lemon sugar. Beat in flour mixture.
- Divide batter among muffin cups. Top each muffin with 4 raspberries. Bake muffins until lightly browned on top and tester inserted into center comes out clean, about 35 minutes. Brush tops of muffins lightly with cream; sprinkle with remaining lemon sugar and cool.
Nutrition & Diet Analysis (per serving)
594
kcal
30% DV
Protein
Fat
Carbs
Contains
Milk
Egg
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).