Recipe information
Yield
Makes 14 Servings
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
Need to make a substitution?
Preparation
Step 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.
Step 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.