Categories: Breakfast, Muffins, Raspberries

Ingredients

• 1 1/4 cups granulated sugar , divided
• 4 teaspoons lemon zest , finely grated
• 2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/2 cup unsalted butter , softened (1 stick)
• 1 large egg
• 1 cup buttermilk
• 2 teaspoons vanilla extract
• 3/4 pint fresh raspberry
• 1/4 cup heavy cream

Directions

1. Preheat oven to 375 F and line 14 regular size muffin tins with paper liners.

2. Measure out 1/4 cup of the sugar into a small bowl and combine with the lemon zest, mixing until sugar is moistened.

3. Combine flour, baking powder, and salt in another bowl.

4. In another bowl, beat butter and remaining 1 cup sugar until creamy.

5. Beat in egg, then buttermilk,vanilla to the butter mixture.

6. Beat in half of the lemon sugar mixture and all of the flour mixture.

7. Fill muffin tins evenly and top each with about 4 raspberries.

8. Bake until tops are lightly browned and a toothpick tests clean, about 35 minutes.

9. Brush tops of muffins with the cream and sprinkle with the remaining lemon sugar.

10. Cool completely.

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