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...
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.
51 Reviews for Lemon-Raspberry Muffins
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
I like them. Definitely not sweet, but moist inside with a nice crusty outside.
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 ^_^
Last tweak I forgot to mention:
-- increase salt to 3/8 tsp, to counteract the blandness
Here is a further "tweak" I forgot to mention in the previous post:
--increase salt to 3/8 tsp, to counteract the blandness