Make and share this Raspberry Topped Lemon Muffins recipe from Food.com.
Provided by HeatherFeather
Categories Quick Breads
Time 50m
Yield 14 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 230.2, Fat 8.9, SaturatedFat 5.4, Cholesterol 39.1, Sodium 215.9, Carbohydrate 34.8, Fiber 1.6, Sugar 19.6, Protein 3.2
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