Raspberry-topped Lemon Muffins
Photo © Deb Perelman
- 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
- This recipe is vegetarian
- Produce
- Lemon peel (4 teaspoons)
- Cooking & Baking
- All purpose flour (2 cups)
- Baking powder (2 1/2 teaspoons)
- Salt (3/4 teaspoon)
- Sugar (1 1/8 cups)
- Vanilla extract (2 teaspoons)
- Dairy
- Butter, unsalted (1/2 cup)
- Buttermilk (1 cup)
- Refrigerated
- Egg, large (1)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published May 11, 2007 (5 years ago).
69 people saved this recipe.
