Super tasty, but really cake.  I found these on Smitten Kitchen and it was a match made in heaven (and little ones would be so cute!) – enjoy!

Raspberry-Topped Lemon Muffins – makes 14 regular or 56 minis

4 t. lemon zest AND 1/8 c. sugar

2 c. flour

2 1/2 t. baking powder AND 1/2 t. salt

1/2 c. butter, room temperature AND 1 c. sugar

1 egg AND 1 c. buttermilk

2 t. vanilla

~2 c. fresh raspberries

Preheat the oven to 375 and line 14 muffin cups with paper liners (this recipe really does make exactly 14).  In a small bowl, mash together the zest and 1/8 cup sugar with a spoon until the sugar is slightly moist and set aside.  In a separate bowl, whisk together the flour, baking powder and salt and set this aside as well.

Using your electric mixer, beat together the butter and 1 cup sugar for a couple of minutes until smooth, then beat in the egg, then the buttermilk, then vanilla, then the lemon/sugar mix.

Divide the batter evenly among your prepared cups and top each with 1 to 4 raspberries (depending on size and artistic expression).  Bake for 25 to 30 minutes until the muffins are lightly browned and a tester comes out clean from the middle of one – 20 minutes will probably work for minis.  These also freeze really well (and yes, I’ve fed them to my kids for breakfast!).

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