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Lemon-Raspberry Muffins

July/August 2007

Your rating: None Average: 4 (449 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

53 Reviews for Lemon-Raspberry Muffins

10/15/2009
Anonymous

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!

Comments
09/29/2009
Anonymous

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

Comments
09/29/2009
Anonymous

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.

Comments
09/28/2009
Anonymous

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

Comments
09/28/2009
Anonymous

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

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