Raspberry Topped Lemon Muffins

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 14
• 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

Recipe

• 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.