raspberry topped lemon muffins

Originally posted: Nov 2010; Updated July 2015 with new pictures

raspberry topped lemon muffins

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


  1. Preheat oven to 375°F.
  2. Line your standard or mini muffin tin with paper liners.
  3. Mash 1/8 cup sugar and lemon peel in small bowl until the sugar is slightly moist.
  4. Whisk the flour, baking powder, and salt in a separate bowl.
  5. Using an electric mixer, beat the remaining 1 cup sugar and butter in large bowl until smooth.
  6. Beat in the egg.
  7. Beat in the buttermilk, vanilla and lemon sugar.
  8. Add in the flour mixture. Beat until smooth.
  9. 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).
  10. Top each muffin with 3-4 raspberries (or mini muffins with one each).
  11. 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).

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