Originally posted: Nov 2010; Updated July 2015 with new pictures
I’ve really been trying out a lot of Smitten Kitchen’s recipes – so far most of them have turned out pretty well. I just need to master the art of roasting squash since I tend to overdo it and end up with mash instead of squash chunks. Anyway, I made these muffins/cupcakes for my last field work class. They were lovely – a little on the sweet side, but still lovely. I also finally bought a mixer, except that speed level 1 is terribly fast…not attempting speed level 5 anytime soon. Let’s just say I had a lot of sugar and batter to clean up on my stove and walls.
Raspberry Topped Lemon Muffins
(taken from Smitten Kitchen; click here for recipe)
Yields 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
- About 1.5 pint container of fresh raspberries
- Preheat oven to 375°F.
- Line your standard or mini muffin tin with paper liners.
- Mash 1/8 cup sugar and lemon peel in small bowl until the sugar is slightly moist.
- Whisk the flour, baking powder, and salt in a separate bowl.
- Using an electric mixer, beat the remaining 1 cup sugar and butter in large bowl until smooth.
- Beat in the egg.
- Beat in the buttermilk, vanilla and lemon sugar.
- Add in the flour mixture. Beat until smooth.
- Spoon mixture into muffin tin. I like to use an ice-cream scoop for this. Be careful not to overfill each muffin (I aim for about 2/3 full).
- Top each muffin with 3-4 raspberries (or mini muffins with one each).
- Bake muffins until lightly browned on top and tester inserted into center comes out clean (about 35 minutes for regular muffins; 20 minutes for mini muffins).