Photo: Diliara Garifullina
raspberry-topped lemon muffins
10 ingredients
openrecipes
Oh my god, people. Just OMG. Let’s just make this one succinct, for once? Surely, I am capable of concise thought, right? These muffins are the shockingly good. Make them.
Estimated Nutrition (whole recipe, rough)
921
Calories
29g
Protein
27g
Fat
140g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
- 1 1/2 1/2-pint containers (about) fresh raspberries
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By smittenkitchen ·
Recipe sourced from
openrecipes