My favorite muffin recipe. Light refreshing taste! We make these all the time- almost always with frozen raspberries. Always delicious!
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
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!
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!
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!!!!
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!