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Lemon-Raspberry Muffins

July/August 2007

Your rating: None Average: 4 (354 votes)

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.



READER'S COMMENT:
"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. "
Lemon-Raspberry Muffins Recipe

51 Reviews for Lemon-Raspberry Muffins

01/04/2011
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!!!

Comments
12/16/2010
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.

Easy clean up, fast, simple recipe, delicious
Comments
11/08/2010
Anonymous

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.

Comments
09/14/2010

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.

Comments
09/14/2010

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.

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