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Raspberry-Topped Lemon Muffins

Raspberry-Topped Lemon Muffins


  • 1 1/4 cups sugar, divided
  • 4 teaspoons finely grated lemon peel
  • 2 1/2 teaspoons baking powder
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 2 teaspoons vanilla extract
  • 1 1/2 1/2-pint containers (about) fresh raspberries
  • 1/4 cup (about) whipping cream

Recipe Preparation

  • 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.

Recipe by Susan Elizabeth FallonReviews Section

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