Raspberry-Topped Lemon Muffins |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 14 |
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Susan Elizabeth Fallon of Boxford, Massachusetts writes: I love to create new recipes to share with my husband, nine-year-old son, and friends. For me, that's the fun and adventure of cooking. I believe that eating well means using fresh, high-quality ingredients, so I'm choosy about what I buy and I grow many of my own herbs. Lemon sugar and fresh berries make these muffins special. Ingredients:
1 1/4 cups sugar, divided |
4 teaspoons finely grated lemon peel |
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 |
1/4 cup (about) whipping cream |
Directions:
1. 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.
2. 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.
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