Raspberry-Topped Lemon Muffins
Source of Recipe
Bon App�tit
List of Ingredients
- 1� cups sugar, divided
- 4 tsp finely grated lemon peel
- 2 cups all-purpose flour
- 2� tsp baking powder
- � tsp salt
- � cup (1 stick) unsalted butter, room temperature
- 1 large egg
- 1 cup buttermilk
- 2 tsp vanilla extract
- .
- 1� (�-pint) containers fresh raspberries
- � cup (about) whipping cream
Instructions
- Preheat oven to 375� F. Line 14 standard muffin cups with paper liners. Mash � 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.
Makes 14
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