Name: Raspberry-Topped Lemon Muffins
Prep time: 20 minutes
Total time: 55 minutes
Yield: Makes 14
Ingredients: 1 1/4 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; 2 teaspoons vanilla extract; 1 1/2 1/2-pint containers (about) fresh raspberries; 1/4 cup (about) whipping cream

Susan Elizabeth Fallon of Boxford, Massachusetts writes: "I love to create new recipes to share with my husband, nine-year-old son, and friends. For me, that's the fun and adventure of cooking. I believe that eating well means using fresh, high-quality ingredients, so I'm choosy about what I buy and I grow many of my own herbs."

Lemon sugar and fresh berries make these muffins special.

Recipe notes

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