Categories: Breakfast, Muffins, Raspberries
Ingredients
- 1 1/4 cups granulated sugar , divided
- 4 teaspoons lemon zest , finely grated
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 cup unsalted butter , softened (1 stick)
- 1 large egg
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 3/4 pint fresh raspberry
- 1/4 cup heavy cream
Directions
-
Preheat oven to 375 F and line 14 regular size muffin tins with paper liners.
-
Measure out 1/4 cup of the sugar into a small bowl and combine with the lemon zest, mixing until sugar is moistened.
-
Combine flour, baking powder, and salt in another bowl.
-
In another bowl, beat butter and remaining 1 cup sugar until creamy.
-
Beat in egg, then buttermilk,vanilla to the butter mixture.
-
Beat in half of the lemon sugar mixture and all of the flour mixture.
-
Fill muffin tins evenly and top each with about 4 raspberries.
-
Bake until tops are lightly browned and a toothpick tests clean, about 35 minutes.
-
Brush tops of muffins with the cream and sprinkle with the remaining lemon sugar.
-
Cool completely.