Sorry I’ve been on a baking and on a citrus kick as of lately.  Actually, I’m not sorry at all.  I love it.  And they’re all awesome recipes.

These muffins have the perfect amount of lemony flavor and are extra cute with raspberries baked in.  It makes for the perfect balance of tart and sweet.  Not to mention, the presentation is adorable!

Adapted from Bon Appetit.


  • 1 1/8 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
  • 1 1/2 teaspoons vanilla extract
  • 1  1/2-pint container fresh raspberries

This recipe yields about 14 muffins.  Preheat oven to 375F and line muffin pan with liners.

Start by grating 4 teaspoons worth of lemon rind- this will be about 2 large lemons.

Add 1/8 cup of sugar to the lemon zest and mix up until sugar is moist and incorporated.

(I could eat this stuff straight!)

Mix together flour, baking powder and salt in a medium bowl.  Add remaining sugar (1 cup) and butter and beat.

Add in buttermilk, egg, vanilla, and lemon sugar mixture. Beat until incorporated.  The batter will be lumpy, that’s ok.

Spoon batter into muffin pan- filling each about 2/3 full.  Gently press two raspberries into center of batter.

Bake for 25-30 minutes, until golden and tester comes out clean.

Enjoy with a cup of tea.