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Raspberry-Topped Lemon Muffins
Ingredients
- Adapted from Susan Elizabeth Fallon via Bon Appetit, July 2006
- Yield: 14 large or 56 miniature muffins
- 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 1/2-pint containers (about) fresh raspberries
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