These little morsels are shockingly good. Tart from the whole raspberry you put on top but sweet enough that you want to pop one after another! My mom and I made these for Gabby's birthday party. My sister shared the recipe with me a few years back and it's one I pull out each raspberry season.
The only downside to this recipe is that it requires buttermilk. I never have it on hand. Luckily, I blogged about a quick fix last week!
Raspberry Topped Lemon Muffins
1 1/8 c. sugar, divided
4 t. finely grated lemon peel (from 2 large lemons)
2 c. flour
2 1/2 t. baking powder
3/4 t. salt
1/2 c. (1 stick) unsalted butter, room temperature
1 large egg
1 c. buttermilk
2 t. vanilla extract
1 1/4 pints fresh raspberries
Preheat oven to 375 degrees. Line mini muffin tins 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 until 2/3 to 3/4 full. Top each muffin with a raspberry. Bake muffins until lightly browned on top and tester inserted into center comes out clean, just under 20 minutes.
Note: You can make 14 standard muffins. Place 4 raspberries atop each large muffin and bake for 36 minutes.