More Great Recipes: Dessert | Muffin

RASPBERRY TOPPED LEMON MUFFINS


User Avatar
Member since 2006

Serves 14 | Prep Time | Cook Time 20

Ingredients

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 375°F. Line 14 standard muffin cups (or 56 minis) 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 (the 2/3-3/4 level worked well for minis). Top each large muffin with 4 raspberries (or mini muffins with one each). Bake muffins until lightly browned on top and tester inserted into center comes out clean, about 35 minutes (baking time was on the shy side of 20 minutes for mini muffins).


Pairs Well With


Notes

MAKES 14 LARGE

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

438 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

12 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11109 Downloads
FREE
Mixed Berry Tart
Mixed Berry Tart
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter