Ingredients:
- 1 1/4 cup sugar
- 1 lemon, finely grated
- 2 cups flour
- 2 1/2 tsp baking soda
- 3/4 tsp salt
- 1 stick butter, at room temp
- 1 egg
- 1 cup buttermilk
- 2 tsp vanilla
- 1/4 cup whipping cream
- 1-2 containers of raspberries (can use blueberries or blackberries too!)
- Preheat the over to 375; line the muffin tins with paper liners (I think I got 14-16 total)
- Mash 1/4 cup sugar with the lemon peel, then set aside
- Whisk flour, baking soda & salt in a large bowl, then beat in the remaining sugar, butter, egg, buttermilk, and vanilla.
- Once all is smooth, blend in 1/2 of the lemon sugar. I also added in some lemon juice for extra flavor
- Divide the batter between the muffin tins, and top/press in raspberries into each muffin (at least 4 berries/tin)
- Bake for about 35 minutes. Remove muffins from the oven, brush with some whipped cream and sprinkle the rest of the lemon sugar on top (as desired).