Raspberry-Topped Lemon Muffins

8 faves
More from this source
smitten kitchen
Nutrition per serving    (USDA % daily values)
CAL
55
FAT
6%
CHOL
4%
SOD
5%

Comments

Add a comment

Ingredients for 56 servings

1 1/8 cups sugar, divided

4 teaspoons finely grated lemon peel (from two large lemons)

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 pint containers fresh raspberries

You might also like

Lemon Poppy Seed Muffins
Joy The Baker
Lemon-Blueberry Sour Cream Muffins
Foodess
Blueberry Lemon Muffins
Cookie and Kate
Maple Syrup Pancake Muffins
Joy The Baker
Double Lemon Poppy Seed Muffins
Cookie and Kate
Lemon Blueberry Poppy Seed Muffins
Joy The Baker
Sour Cherry Lemon Muffins
Foodess
Healthier Meyer Lemon Chia Seed Muffins
Greatist
Meyer Lemon Strawberry Muffins
My Baking Addiction
Lemon Poppy Seed Muffins
Simply Recipes