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!
From EatingWell: 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.
52 Reviews for Lemon-Raspberry Muffins
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!!!
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.
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.
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.