Lemon Raspberry Muffins

The recipe is requested everytime I bring these muffins to an event or to a friend's home. It's the fresh whipping cream that makes the difference.

2 c all purpose flour

1 c sugar

3 t baking powder

½ t salt

1 pint whipping cream (1 c )

½ c butter melted

Juice from one Lemon

2 eggs

1 t vanilla extract

1 c or 1 pint fresh raspberries

You can also use 1 c frozen, (don’t thaw them) raspberries

Zest from one Lemon - chopped


1/4 c sugar

2 T flour

2 T cold chopped butter

Combine ingredients until crumbly

Pre-heat oven to 400 degrees

In an electric mixer, combine whipping cream, melted butter, lemon juice, eggs, vanilla extract and sugar.

Add flour, baking powder and salt.

Mix just until combined.

Fold raspberries and lemon zest into batter.

Spoon batter into 12 cupcake forms

Top each cupcake with streusel

and bake at 400 degrees for 15 minutes.

Take muffins out of oven at 15 minutes and test for doneness with a toothpick.

If it comes out clean, they’re done.

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