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After a long bike ride (21 miles) with my husband, and a quick stop for a beer at a local brewery on the way home, I believed I had just enough time to make a batch of muffins before showering, dropping a child off for a sleepover, other children home after playdates, and then driving out into the country to a friends beautiful home, where we had been invited to have dinner. I completely miscalculated, and we ended up being rather late to our final destination, which, even though I am often late, was still very embarrassing. However, I did arrive bearing Raspberry Topped Lemon Muffins – although our gracious host insisted we didn’t need to bring anything, I thought these would be a welcome addition to their family breakfast table, without interfering with the menu that was planned for the evening.


raspberry topped lemon muffins

1 1/4 cups sugar, divided

4 teaspoons finely grated lemon peel

2 cups flour

2 1/2 teaspoons baking powder

3/4 teaspoon salt

1/2 cup unsalted butter, room temperature

2 eggs

1 cup buttermilk

2 teaspoons vanilla extract

fresh raspberries

1/4 cup cream

Heat oven to 375F.

Line 14 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.

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.


Recipe adapted from Bon Appetit, July 2006