raspberry-topped lemon muffins

Our lemon tree is still producing lemon so my search for more lemon recipes continues. This unassuming muffin really packs a lot of flavor. Not too sweet and so delicious and dare I say... healthy tasting.

Raspberry-topped Lemon Muffins
(adapted from epicurious)

ingredients

1 1/8 cups sugar, divided

4 tsp finely grated lemon peel

2 cups all purpose flour

2 1/2 tsp baking powder

3/4 tsp salt

1/2 cup (1 stick) unsalted butter, room temperature

1 large egg

1 cup buttermilk

2 tsp vanilla extract

1 1/2 1/2-pint containers (about) fresh raspberries

directions

1. Preheat oven to 375F. Line 14 standard muffin cups with paper liners. 

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

3. Whisk flour, baking powder, and salt in medium bowl to blend. 

4. Using electric mixer, beat remaining 1 cup sugar and butter in large bowl until smooth. Beat in egg. Beat in buttermilk, then vanilla and half of lemon sugar. Beat in flour mixture.

5. Divide batter among muffin cups. Top each muffin with 3-4 raspberries. Bake muffins until lightly browned on top and tester inserted into center comes out clean, about 35 minutes.