Summary

Ingredients

• 50 grams sugar
• 2 large lemon (s), the zest

For the dough:

• 300 grams flour
• 3 teaspoons baking powder
• 0.25 teaspoon ¼ salt
• 200 g suar
• 125 g butter, (soft)
• 1 large egg (s)
• 240 ml buttermilk
• 2 teaspoons vanilla extract
• 200 g raspberries, fresh or frozen

Moreover:

• 10 g butter, melted

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Instructions

1. Preheat the oven to 180 degrees and line a muffin tin with baking paper.
2. For the lemon sugar, mix the sugar and the zest of 2 large lemons well in a bowl and set aside.
3. Sift the flour and mix with the baking powder and salt.
4. In a second bowl, stir the softened butter with the sugar until creamy, add the egg and stir in. Add the buttermilk, vanilla extract and half of the lemon sugar and stir. Now stir in the flour mixture and fold in the raspberries.
5. Pour the dough 2/3 full into the prepared muffin tin and bake in the preheated oven for about 25-30 minutes. They should be a light golden color.
6. About 1 minute before the muffins are ready, briefly melt the 10 g butter in the microwave. Take the muffins out of the oven and brush quickly with the melted butter in the tin. Sprinkle the remaining lemon sugar on each muffin. Remove from the tin and let cool down on a wire rack.
7. The dough makes 14 pieces for me, the muffins taste best fresh.