Friday, July 19, 2013

Raspberry Topped Lemon Muffins

Raspberry-Topped Lemon Muffins photo

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.

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