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. Source: EatingWell Magazine, July/August 2007

Marie Simmons
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F. Coat 12 large (1/2-cup) muffin cups with cooking spray or line with paper liners.

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  • 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.

  • 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.

  • 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.

Tips

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 Facts

182 calories; 6.8 g total fat; 0.6 g saturated fat; 16 mg cholesterol; 259 mg sodium. 61 mg potassium; 27 g carbohydrates; 2.4 g fiber; 10 g sugar; 3.9 g protein; 28 IU vitamin a iu; 5 mg vitamin c; 36 mcg folate; 58 mg calcium; 2 mg iron; 7 mg magnesium; 8 g added sugar;

Reviews (56)

Read More Reviews
57 Ratings
  • 5 star values: 45
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
01/05/2018
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. Read More
Rating: 5 stars
07/28/2017
These muffins turned out great. I will definitely make them again. Read More
Rating: 5 stars
06/11/2017
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 Read More
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Rating: 4 stars
09/21/2015
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 Read More
Rating: 1 stars
06/27/2015
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 Read More
Rating: 4 stars
02/10/2014
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 Read More
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Rating: 3 stars
12/09/2013
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 Read More
Rating: 4 stars
11/13/2013
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! Read More
Rating: 4 stars
07/12/2013
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! Read More
Rating: 4 stars
03/31/2013
First time I just tweaked this a bit to better fit my own dietary needs. I swapped in unsweetened applesauce (2 TBS and 2 tps) instead of the 1/3 c. canola oil cut the sugar to 1/4 c. and increased the raspberries to compensate. Pros: Easy Nice citrus flavor Cons: NULL Read More
Rating: 5 stars
10/16/2012
Unbelievably Awesome I added1 tablespoon of Lemon extract and they came out perfect. I have made them twice once for myself and then for co-workers. My co-workers are begging me to make these again. The raspberries do turn a purplish color like some others said. I will make this over and over and over... Pros: Lemony Read More
Rating: 4 stars
05/31/2012
Really Good Healthy Muffin I am only giving 4 stars based on my oops I forgot raspberries at the grocery store last week so I used blueberries they were really really good. I think some myself included are used to the really sweet and buttery muffins from coffee shops or grocery stores so at first bite they seem a bit bland. But give them a couple more bites to used to the idea of a muffin and fruit not a sugar and butter Read More
Rating: 3 stars
01/15/2012
I like them. Definitely not sweet but moist inside with a nice crusty outside. Changes: Used the non fat milk with lemon to replace buttermilk - but added about 1 tbsp and a half more of lemon juice- glad I did as when I was eating it I just got that hint of lemon zest- not to over powering either The berries turned bluish during the baking process and are slightly more tangy then sweet- which I love! Would definitely make this again- maybe another fruit just for variety _ Read More
Rating: 5 stars
11/05/2011
One More Tweak -- cont'd from last post Last tweak I forgot to mention: -- increase salt to 3/8 tsp to counteract the blandness Read More
Rating: 5 stars
11/05/2011
This is my third attempt to post this so I hope there are not multiple posts... Here is a further tweak I forgot to mention in the previous post: --increase salt to 3/8 tsp to counteract the blandness Pros: light texture fast easy no mixer required Cons: original recipe is bland Read More
Rating: 4 stars
11/05/2011
Forgot to mention... I forgot one of my tweaks from the previous review: -- increase the salt to 3/8 tsp to counteract that blandness Read More
Rating: 5 stars
11/05/2011
Add-on to previous comment I forgeot to mention one of my tweaks (in the previous review): --Increase salt to 3/8 tsp to counteract that blandness Read More
Rating: 3 stars
11/05/2011
Here are my tweaks for this recipe Like some other reviewers I found the as is recipe bland in taste tho' the texture and lightness were very good. So I re-jigged it as follows: -don't bother with the food processor just use a hand zester and add zest to wet ingredients along with the sugar -increase the sugar to 1/2 cup white sugar plus 1/4 c brown for extra sweetness and deeper flavour -leave out the vanilla; instead use 2 tsp lemon extract -use 1 1/2 cup all-purpose flour plus 1/2 quick (rolled) oats (leave the whole wheat flour for your savouries --its a muffin fer gawd'sake!!) --increase the raspberry amount to 2 cups Not as healthy as the originals maybe but much better tasting!! Pros: fast easy Cons: bland w/o tweaks Read More
Rating: 5 stars
10/31/2011
These are the best muffins!!!! I have used all different berries and they come out great! My favorite I'd say are when I use fresh strawberries. I use 3/4 of a cup of each flour and substitute 1/4 cup of flax seed and 1/4 cup of wheat germ. Lately I've been making them vegan. Instead of egg I used a mashed banana. Instead of buttermilk I used almond milk and lemon juice. I use coconut oil instead of canola oil. Be sure to use an organic lemon since you are using the rind. I used organic cane sugar its still sugar but its not as porcessed or bleached and to cut down on the sugar I halfed it and used dark wildflower honey for the other half. I do sprinkle the top with just a little raw turbinado sugar though. Really these are fantastic! Read More
Rating: 5 stars
10/31/2011
I'm a personal trainer so I tried to make thes lower in carbs sugar & fat. I used 1 cup of protein powder instead of regular flour 1/2 cup of splend with fiber instead of regular sugar 2 egg whites no oil or salt & 3 tsp. vanilla. Also added 1/4 cup ground flax seeds. They were amazing!!! And healthy! Read More
Rating: 5 stars
10/30/2011
I was anxious to try these after enjoying the Corn-Blueberry Muffins (elsewhere on Eating Well). Alas we found these pretty tasteless. If you slather with butter they are ok with afternoon tea but will not make again. fleur KY Read More
Rating: 5 stars
10/30/2011
Have been making this recipe for a couple of months. Today I made a vagan version with almond milk and half of a banana instead of the egg. I just put them into the oven so I hope they turn out ok. I'd like to use spelt next time like someone else had commented. I've used all different berries. Today is the first time I've used frozen ones. I hope these are good. I know the recipes says they are fine but we'll see. Love these... Raleigh NC Read More
Rating: 5 stars
10/30/2011
I made these with regular whole wheat flour and unbleached white flour one container lemon yogurt in place of the canola oil and frozen blueberries. They were great. The blueberries gave the muffins a strange color but the taste and texture were great. Will definitely make again and use different fruit and yogurt combos. DJ Girl No Read More
Rating: 5 stars
10/30/2011
I am not much o a baker but these turned out to be delicious. Had to use whole wheat flour - still turned out great. Definitely agree with cooking time. Only took 15 minutes. Claire Fairbanks AK Read More
Rating: 5 stars
10/30/2011
I found these muffins to be bland and they lacked sweetness. They didn't have a good balance. sweetsunshine Scottsville NY Read More
Rating: 5 stars
10/30/2011
These are outstanding! I've used strawberries and blueberries for this recipe instead of raspberries. Both turned out beautifully! I have been sprinkling just a touch of raw turbinado sugar on top before I bake them....yum! I use butter instead of oil. I don't have a food processor a blender works fine. Also I used the tip about the lemon juice with nonfat milk to sub for the buttermilk. I added wheat germ and flax seed. Really delicious muffins! Marie1225 Raleigh NC Read More
Rating: 5 stars
10/30/2011
Made them for work brunch - they were gone in a snap. You can make them the night bofre - they are good briefly reheated (or at room temp) the next day. Kate Radnor PA Read More
Rating: 5 stars
10/30/2011
This is my go-to muffin recipe. It's so easy to make and they are light and not too sweet. I found that in my oven they were done after 16 minutes. Make sure you are using whole wheat pastry flour not whole wheat flour (though I made them with whole wheat flour once and they were fine just a little more dense). Asha Hamden CT Read More
Rating: 5 stars
10/30/2011
I just took these out of the oven a few minutes ago and of course had to eat one! Wow they are delicious and moist muffins. I had been making bran muffins weekly for some time now but now will be making these instead. Can't wait to try different kinds of fruit in them...I'm thinking mango would be terrific. Richard Sacramento Ca Read More
Rating: 5 stars
10/30/2011
I've made this recipe several times with raspberries that I grow myself. It is wonderful! I was glad to find it in the online index because I had lost track of which issue it was in. I've been Jonesing for some of these. Murrel Wolfrom Spokane Valley WA Read More
Rating: 5 stars
10/30/2011
Delicious moist almost like eating poundcake. I used Raspberry yogurt instead of oil too! I'm going to try lemon yogurt next time. Amelia Tucson AZ Read More
Rating: 5 stars
10/30/2011
Amazing smell in the house. The muffins were tasty and very soft and moist! Debbie Read More
Rating: 5 stars
10/30/2011
Very very good. Better than the other muffins that I have tried on this site this one all of my kids enjoyed. They even asked for seconds! Maureen Peculair MO Read More
Rating: 5 stars
10/30/2011
I make this recipe over and over. Berries cherries peaches kiwis. All good. Kids love it adults love it. And they don't even know it's good for them. As with all Eating Well baked goods Do Not Overcook. M. Pomeroy Redondo Beach CA Read More
Rating: 5 stars
10/30/2011
These muffins were not very flavorful... and rather dense - like the texture of cornbread... we will not be making them again. Anonymous Clive IA Read More
Rating: 5 stars
10/30/2011
Loved these muffins. Not too sweet very easy to make. I have made these muffins for friends and family and constantly receive compliments. Read More
Rating: 5 stars
10/30/2011
Absolutely one of the best muffin recipes I have tried. Waite Park MN Read More
Rating: 5 stars
10/30/2011
This is 1 of the best tasting muffin recipes I've seen. I slightly altered it b/c all I had was vanilla soymilk in the house. Also I used spelt flour. Lastly when I make it again I would use about 15-20% less sugar because I like things a little less sweet than recipes usually call for. I can't wait to make these again. Valley Cottage NY Read More
Rating: 5 stars
10/30/2011
Yum. I used 3/4 c regular whole wheat flour 1/4 c cornmeal and 1 c white flour and added in a tablespoon or so of fresh lemon juice. Sprinkled a little coarse sugar on top which was perfect as I found the muffins to be not quite sweet enough. Moist and delicious. Hinesburg VT Read More
Rating: 5 stars
10/30/2011
This recipe is delicious this is the second time I try it super easy to do I pack if for my kids snack for school. I would have to add to add another half lemon zest than what the recipe calls for but either than that....love it. I would definetly recommend. Read More
Rating: 5 stars
10/30/2011
I just conquered this recipe in a big way - almost changing it completely but I'm sure retaining the original intent: 1. I used used a shy 1/3 cup sugar two chunks of pulverized palm sugar instead of 1/2 cup sugar. 2. I used half extra light olive oil and half butter. (I didn't have enough oil). 3. I didn't have buttermilk so I put approximately 1/4tsp vinegar into milk to give it the buttermilk taste. 4. I went shy on the baking powder probably closer to 1.5-1.75 tsp. 5. I used 1 cup white unbleached flour and 1 cup oats pureed into an oat flour in the food processor because I don't have whole wheat flour. Finally I put almond slivers on top of these muffins. They are very light very fluffy but with a crunch on the edges of the crust - magnificent! Read More
Rating: 5 stars
10/30/2011
These are sooooo simple and very very tasty. I took the top of the muffin off and put a dolop of cream cheese frosting and placed a raspberry on top....DELICIOUS!!!! Read More
Rating: 5 stars
10/30/2011
These are my absolute favorite muffins. I thought they needed a lot more lemon flavor and I wanted to make them all whole wheat so here are my changes: Use zest of 2 lemons leave out the vanilla extract and put a tad of lemon extract (like 1/4 tsp) or some lemon juice. Use one cup white whole wheat flour and one cup whole wheat pastry flour (instead of AP). Use extra fresh raspberries cut into pieces use extra buttermilk (due to all ww flour) do not to overmix the batter and let the batter sit after mixing for 10-15 mins before putting it in the muffin pan. Oh and sprinkle with coarse sugar before baking. Muffins freeze well just wrap frozen muffin in papertowel and heat in microwave for one minute on high. I can't praise these muffins enough - they are so good! Read More
Rating: 5 stars
10/30/2011
I made this recipe 2 times. The second time I used lemon yogurt instead of oil and added the zest of 2 lemons instead of 1 lemon plus the juice from 1 lemon to increase the lemon flavor. The texture is nice on these muffins plus the muffins are super moist. I also added blueberries and raspberries to increase the fruit to muffin ratio. In my experimenting I also tried 3/4 cup whole wheat flour and 1 cup white whole wheat flour plus 1/4 cup wheat germ - the muffins still taste delicious and lemony! A great simple recipe! Read More
Rating: 5 stars
10/30/2011
My favorite muffin recipe. Light refreshing taste! We make these all the time- almost always with frozen raspberries. Always delicious! Read More
Rating: 5 stars
10/30/2011
Ooo! I was already thinking that my next batch would be similar to the comment dated 2-23-1020. I would use a varielty of berries; raspberry blueberry small strawberries & blackberry. They come frozen in a variety package. I baked these muffins basically according to the recipe. I did decrease the sugar by 25% & used slightly less than a 1/4 cup of Splenda to complete the sugar reqirement. I added 2 tablespoons of oatbran. I used the zest of 3 medium lemons. Next time I will add a 1-1/2 to 2 tablespoons of the fresh lemon juice. I did not like the texture due to the crunchieness of the lemon zest semi-pulverized with the sugar along with the very tiny raspberry seeds that were still on some of the raspberries. I used frozen raspberries. The flavor was very pleasant and the muffins were very moist although some of the raspberies bled to a blueberry color others stayed red. I will make these again my housemate loves them. He likes anything that has lots of fiber texture. I bake at least one batch of muffins per week. Consquently I add a bit of oat bran or wheat bran to 98% of the muffins I bake. Cynthia - Novato CA Read More
Rating: 5 stars
10/30/2011
My first time making muffins...these smelled so good I couldn't wait until they completely cooled down to eat one. These are soooo good I just ate my first one and want another one. Yummy! Read More
Rating: 5 stars
10/30/2011
This recipe was yummy! I think next time I will make it a bit sweeter though with some Splenda. But instead of making muffins I made it into a bread. Unfortunately I over cooked it (not quite burned) because I used the directions for the muffins when I probably should have cooked it longer at a lower temperature. So next time I make this I know it'll be irresistable! Read More
Rating: 5 stars
10/30/2011
I used 1 cup white flour 3/4 cup whole wheat flour and 1/4 cup ground flaxseed. I didn't have nearly enough raspberries so I added 1 cup frozen blueberries. I used the zest of 2 1/2 small lemons and instead of buying buttermilk I added 1 Tablespoon white vinegar to 1 cup of lowfat milk. The muffins came out great! I look forward to giving one to my toddler for breakfast tomorrow. Read More
Rating: 5 stars
10/29/2011
These muffins never stay long in the house. I've made them with exactly how the recipe states and I've subbed splenda. Only difference is the splenda/lemon peel makes a sticky gooey mess in the processor so I generally use sugar. Very easy tasty recipe...I generally make a double batch to freeze for later. Read More
Rating: 5 stars
10/29/2011
The texture was wonderful and I liked the lemon flavor but I didn't find them sweet enough. Next time I'll try a sweeter fruit like strawberries or blueberries instead of raspberry. Read More
Rating: 5 stars
10/29/2011
This is a wonderfully versatile recipe - I use it as the base for any muffin that I make often substituting lime for the lemon zest and other fruits for the raspberries. Read More
Rating: 5 stars
10/29/2011
My favorite muffins! These are my absolute favorite muffins ever! They are so easy to make and taste fantastic. I added some fresh blueberries with the raspberries and they came out great. Pros: Easy clean up fast simple recipe delicious Read More
Rating: 4 stars
10/29/2011
delicious with raspberries! This recipe is delicious with ORANGE zest! I used frozen raspberries and 1/3 cup sour cream instead of oil. My mother and I love them with our breakfast. Will definitely make these again!!! Read More
Rating: 5 stars
10/29/2011
Amazingly light for a whole wheat muffin! I made this with all white whole wheat flour instead of 1/2 of the flour being all purpose. It turned out great. The fresh lemon and buttermilk give this muffin a wonderful flavor. We'll be making these again! Read More
Rating: 5 stars
10/29/2011
Fantastic Such a good recipe! love this muffin will be making it again and again! Pros: light and yummy Read More