Name: Raspberry Topped Lemon Muffins
Yield: 4 servings
Ingredients: 1 14 cups granulated sugar, divided; 4 teaspoons lemon zest, finely grated; 2 cups all-purpose flour; 2 12 teaspoons baking powder; 34 teaspoon salt; 12 cup unsalted butter, softened (1 stick); 1 large egg; 1 cup buttermilk; 2 teaspoons vanilla extract; 34 pint fresh raspberry; 14 cup heavy cream

Servings: 4 persons

1 14 cups granulated sugar, divided
4 teaspoons lemon zest, finely grated
2 cups all-purpose flour
2 12 teaspoons baking powder
34 teaspoon salt
12 cup unsalted butter, softened (1 stick)
1 large egg
1 cup buttermilk
2 teaspoons vanilla extract
34 pint fresh raspberry
14 cup heavy cream

1
Preheat oven to 375 F and line 14 regular size muffin tins with paper liners.
2
Measure out 1/4 cup of the sugar into a small bowl and combine with the lemon zest, mixing until sugar is moistened.
3
Combine flour, baking powder, and salt in another bowl.
4
In another bowl, beat butter and remaining 1 cup sugar until creamy.
5
Beat in egg, then buttermilk,vanilla to the butter mixture.
6
Beat in half of the lemon sugar mixture and all of the flour mixture.
7
Fill muffin tins evenly and top each with about 4 raspberries.
8
Bake until tops are lightly browned and a toothpick tests clean, about 35 minutes.
9
Brush tops of muffins with the cream and sprinkle with the remaining lemon sugar.
10
Cool completely.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Raspberry Topped Lemon Muffins

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