Saturday, October 17, 2009

Raspberry-topped Lemon Muffins

Another recipe found while trying to look for creative and delicious ways to use raspberries.  I need to start keeping lemons in my kitchen all the time, because I'm beginning to be obsessed with all the blueberry/raspberry and lemon combinations.  I'm posting the recipe as is, but if I had it to make over again, I would put more raspberries on each muffin (or maybe my raspberries were just small).

Raspberry-topped Lemon Muffins from Smitten Kitchen (from Bon Appetit)


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 unsalted butter, room temperature
1 large egg
1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice left to sit for 10 minutes)
2 teaspoons vanilla extract
1 1/2 1/2-pint containers (about) fresh raspberries
1. Preheat oven to 375F.
2. Line 12 standard muffin cups with paper liners.
3. Mash 1/8 cup sugar and lemon peel in small bowl until sugar is slightly moist.
4. Whisk flour, baking powder, and salt in medium bowl to blend.
5. Using electric mixer, beat remaining 1 cup sugar and butter in large bowl until smooth. Beat in egg. Beat in buttermilk, then vanilla and lemon sugar. Beat in flour mixture.
6. Divide batter among muffin cups.
7. Top each large muffin with 4 raspberries.
8. Bake muffins until lightly browned on top and tester inserted into center comes out clean, about 35 minutes.

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