See my notes at the bottom.
from Bon Appetit 7/06 pg. 142
Raspberry Topped Lemon Muffins
Lemon Sugar and fresh berries make these muffins special.
Prep: 20 minutes
Total: 55 minutes
Makes 14
1 1/4 cups sugar, divided
4 teaspoons finely grated lemon peel
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
1/4 cup (about) whipping cream
Preheat oven to 375º. Line 14 standard muffin cups with paper liners. Mash 1/4 sugar and lemon peel in a small bowl until sugar is slightly moistened.
Whisk flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer, beat remaining 1 cup sugar and butter in a large bowl until smooth. Beat in egg. Beat in buttermilk, then vanilla and half of lemon sugar. Beat in flour mixture.
Divide batter among muffin cups. Top each muffin with 4 raspberries. Bake until lightly browned on top and tester inserted into center comes out clean, about 35 minutes. Brush tops of muffins lightly with cream, sprinkle with remaining lemon sugar and cool.
Lisa's notes: It took 3 lemons to get 4 tbs of finely grated peel. Your mileage may vary.
I overfilled the tins and make 12 instead of 14 muffins.
After brushing one muffin top with cream, I skipped it on the rest, as it soaked in quickly and didn't seem to hold the lemon sugar on any better than the ones w/out the cream. It also made that muffin top softer, vs. the slightly crispy tops on the others, which I prefer.
As I sprinkled the tops with the lemon sugar, I thought that the next time I make these, I might make it into a glaze, as it is a bit tricky to really "sprinkle" since it is damp. After eating the muffins, I will make it as written, as the crunchiness of the sugar really adds to the flavor and texture of the muffin.
These would be great with bluebrries or blackberries as well.
from Bon Appetit 7/06 pg. 142
Raspberry Topped Lemon Muffins
Lemon Sugar and fresh berries make these muffins special.
Prep: 20 minutes
Total: 55 minutes
Makes 14
1 1/4 cups sugar, divided
4 teaspoons finely grated lemon peel
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
1/4 cup (about) whipping cream
Preheat oven to 375º. Line 14 standard muffin cups with paper liners. Mash 1/4 sugar and lemon peel in a small bowl until sugar is slightly moistened.
Whisk flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer, beat remaining 1 cup sugar and butter in a large bowl until smooth. Beat in egg. Beat in buttermilk, then vanilla and half of lemon sugar. Beat in flour mixture.
Divide batter among muffin cups. Top each muffin with 4 raspberries. Bake until lightly browned on top and tester inserted into center comes out clean, about 35 minutes. Brush tops of muffins lightly with cream, sprinkle with remaining lemon sugar and cool.
Lisa's notes: It took 3 lemons to get 4 tbs of finely grated peel. Your mileage may vary.
I overfilled the tins and make 12 instead of 14 muffins.
After brushing one muffin top with cream, I skipped it on the rest, as it soaked in quickly and didn't seem to hold the lemon sugar on any better than the ones w/out the cream. It also made that muffin top softer, vs. the slightly crispy tops on the others, which I prefer.
As I sprinkled the tops with the lemon sugar, I thought that the next time I make these, I might make it into a glaze, as it is a bit tricky to really "sprinkle" since it is damp. After eating the muffins, I will make it as written, as the crunchiness of the sugar really adds to the flavor and texture of the muffin.
These would be great with bluebrries or blackberries as well.