Raspberry-Topped Lemon Muffins
- 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
- Preheat oven to 375u0b0F. 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.
sugar, lemon peel, flour, baking powder, salt, unsalted butter, egg, buttermilk, vanilla, containers, whipping cream
Taken from www.epicurious.com/recipes/food/views/raspberry-topped-lemon-muffins-235329 (may not work)