raspberry topped lemon muffins

Hi everyone! Sorry for the long hiatus since my last post!! My life got a little crazy between finals, moving out of my apartment, and starting an internship as soon as I got home. But no fear, I have been cooking and taking pictures during the last month, so I have some new recipes to share with you!

My friend hosted a going away brunch during finals week and asked everyone to bring something to share. I immediately starting mentally flipping through all of the scones, muffins and other breakfast items that i’ve been waiting for the right moment to make. I settled (pretty quickly) on Smitten Kitchen’s raspberry topped lemon muffins. Since the moment I laid my eyes on these muffins I knew we were meant to be. Lemon. Raspberries. Mini Muffins. Say no more.

They exceeded all of my expectations and were a huge hit at the brunch! They all went flying off the tray as soon as I arrived, and I was slammed with many requests for the recipe (so here it is!):

Raspberry Topped Lemon Muffins
Courtesy of (who else?) Smitten Kitchen

Yield: 14 large or 56 mini 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
1.5, 1/2-pint containers (about) fresh raspberries

1. Preheat oven to 375°F. Line 14 standard muffin cups (or 56 minis) with paper liners.

2. Mash 1/8 cup sugar and lemon peel in small bowl until sugar is slightly moist.

Microplane-the best!

3. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat remaining 1 cup sugar and butter in large bowl until smooth. Beat in egg. Beat in buttermilk, then vanilla and lemon sugar. Beat in flour mixture.

4. Divide batter among muffin cups (the 2/3-3/4 level worked well for minis). Top each large muffin with 4 raspberries (or mini muffins with one each).

5. Bake muffins until lightly browned on top and tester inserted into center comes out clean, about 35 minutes (baking time was on the shy side of 20 minutes for mini muffins).

This may just be the best muffin I’ve ever had. The lemon zest muddled with sugar gives the muffins a bitter intenseness that is sharply contrasted with an almost sour raspberry, which ends up giving you quite an intense bite. These are anything but ordinary. To switch things up I can picture poppy seeds mixed in, orange zest switched for the lemon, blackberries or other fruit swapped for the raspberries, the list goes on.

Make these immediately and never look back.

2 responses to “raspberry topped lemon muffins

  1. Edie! What a visual and sensory treat you’ve left us :) can’t wait to cook with you down under…

  2. Pingback: muffins and mimosas: a foolproof guide to brunch, part one | edie's eats

Let me know how the recipe turned out for you!