Lemon-Raspberry Muffins

Lemon-Raspberry Muffins

56 Reviews
From: EatingWell Magazine, July/August 2007

The secret to the sparkling flavor of these delicately crumbed muffins is the strips of lemon zest finely ground into the sugar. Enjoy the muffins warm right from the oven.

Ingredients 1 serving

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Original recipe yields 1 servings
Nutrition per serving may change if servings are adjusted.
  • 1 lemon
  • ½ cup sugar
  • 1 cup nonfat buttermilk (see Tip)
  • ⅓ cup canola oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup white whole-wheat flour or whole-wheat pastry flour (see Shopping Tip)
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1½ cups fresh or frozen (not thawed) raspberries


  • Active

  • Ready In

  1. Preheat oven to 400°F. Coat 12 large ( ½-cup) muffin cups with cooking spray or line with paper liners.
  2. Use a vegetable peeler to remove the zest from the lemon in long strips. Combine the zest and sugar in a food processor; pulse until the zest is very finely chopped into the sugar. Add buttermilk, oil, egg and vanilla and pulse until blended.
  3. Combine whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Add the buttermilk mixture and fold until almost blended. Gently fold in raspberries. Divide the batter among the muffin cups.
  4. Bake the muffins until the edges and tops are golden, 20 to 25 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm.
  • Make Ahead Tip: Wrap each in plastic and freeze in a freezer bag for up to 1 month. To reheat, remove plastic, wrap muffin in a paper towel and microwave on High for 30 to 60 seconds.
  • Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
  • Shopping Tip: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole wheat. Whole-wheat pastry flour can be used as a substitute here. Both can be found in the natural-foods section of the supermarket or online from King Arthur Flour, bakerscatalogue.com.
  • DIY Muffin Cups: Make your next batch of muffins or cupcakes the ultimate grab-and-go treat by lining your tin with muffin liners. No liners? No problem. Use 5-inch squares of parchment paper, coat each muffin cup with cooking spray, and push each square into the cups using a small can or bottle, pressing the paper up the sides. (It’s OK if some of the paper is sticking out over the rim.) Fill each cup as directed.
  • Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition information

  • Serving size: 1 muffin
  • Per serving: 182 calories; 7 g fat(1 g sat); 2 g fiber; 27 g carbohydrates; 4 g protein; 36 mcg folate; 16 mg cholesterol; 10 g sugars; 8 g added sugars; 28 IU vitamin A; 5 mg vitamin C; 58 mg calcium; 2 mg iron; 259 mg sodium; 61 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 1 other carbohydrate, 1½ fat

Reviews 56

January 05, 2018
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By: AWard1001
I cant really comment on the recipe as it is since I exchanged a few things. I replaced the oil with 1:1 unsweetened cinnamon applesauce. I added 1/2 teaspoon of butter extract and 1/2 teaspoon of lemon extract. I used 1 cup regular whole wheat flour and 1 cup bread flour and I replaced the raspberries with blueberries. I also reserved a little of the lemon sugar to sprinkle on top since I love that crunch. I made these in a mini muffin tin instead so I could cut down the serving size so it's easier to fit into my diet plan. It makes about 20 mini muffins (baked for 10 minutes). With these changes, according to My Fitness Pal, they're 76 calories each. 0 Fat; 574mg Sodium; 16G Carbs; 1G Fiber; 7G Sugar; 2G Protein.
July 28, 2017
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By: I love Lemons
These muffins turned out great. I will definitely make them again.
June 11, 2017
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By: Alicia123
Yum! These turned out great! I tripled the recipe :) because I'm doing maternity leave baking. I substituted the oil with apple sauce 1:1 ratio. I used maple syrup instead of sugar 2:3 ratio and raw sugar for the remaining 1:3 ratio. I added ground flax seed and rolled oats - approx 1 1/4 cup of both ( I eye balled) then added more buttermilk to balance out the added dry. I also eye balled this to make sure the mixture was moist enough when done. I also used a big basket of fresh blueberries and fresh raspberries. Anyway, these turned out Delish and now I have to hide them in the freezer! Haha Enjoy! -A
September 21, 2015
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By: EatingWell User
Great texture, great flavor I also reduced the amount of sugar to 1/4 cup as I wanted my toddler to enjoy them. And he did! He loved the muffins! I thought they were yummy as the raspberry flavor really shone through. My husband thought they were more like scones because of the sugar; I said they're perfect for jam because they aren't sweet! Pros: These muffins stayed together well; they didn't fall apart when unfolding them like so many muffins
June 27, 2015
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By: EatingWell User
I find that 1 cup of flour is just not enough for this recipe, with the addition of the egg, oil and milk, there is too much liquid in ratio to flour. I added 1 cup of flour to the recipe and it worked perfectly. Cons: Too wet, not enough flour
February 10, 2014
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By: EatingWell User
Baking hat trick....easy, healthier, and delicious! These are really quite fantastic; healthier than your high test version, while still tasting indulgent. I made these with the whole wheat pastry flour option and the blackberries and raspberries from a frozen organic triple berry blend. I always make my own buttermilk with skim milk, vinegar (1 tbsp per cup of milk) and a dollop of plain yogurt to thicken. Next time I will up the berries to 2 cups, and sub in organic cane sugar for standard white, and may increase the amount of lemon peel for even more bright flavor. For a special occasion I have plans to top these with a glaze made with the lemon juice from the stripped lemon(s), and a bit of organic powdered sugar. Delicious. I hope to make another batch tomorrow to feed my post-practice car pool of hungry GU14 soccer players! Pros: texture, bright lemon flavor
December 09, 2013
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By: EatingWell User
Different but Good I'm not a baker, but these were pretty quick and easy. I cut the sugar in half since these are for my toddler primarily so they weren't very sweet, but even the adults and the older kids enjoyed them. After two days, they became a bit soggier though, but perhaps placing them in the fridge would prevent such. I plan on sifting all the dry ingredients next time.Makes for a nice breakfast, snack, or mild dessert. Pros: Toddler LOVED them, easy, versatile, quick, somewhat healthy Cons: Can get soggy
November 12, 2013
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By: EatingWell User
Easy delicious muffins I absolutely love these muffiins! I make a batch every couple weeks and freeze them to take to work in the morning. I zest the lemon instead of cutting strips, and whisk the ingredients together instead of using the food processor. I also use all whole wheat flour. You won't be disappointed!
July 11, 2013
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By: EatingWell User
So easy and delicious! Love these muffins. I had fresh raspberries and wanted to use them up. The lemon zest really makes the flavour pop. I don't like my muffins super sweet like a cake, so these are perfect for me. I didn't want to buy a big container of buttermilk, so I used my own homemade plain yogurt instead which worked perfectly. Pros: easy, not-too-sweet, different Cons: I might eat them all myself!
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