Lemon-Raspberry Muffins

July/August 2007

Your rating: None Average: 4 (402 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.

"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

51 Reviews for Lemon-Raspberry Muffins

Forgot to mention...

I forgot one of my tweaks from the previous review:

-- increase the salt to 3/8 tsp, to counteract that blandness

Add-on to previous comment

I forgeot to mention one of my tweaks (in the previous review):
--Increase salt to 3/8 tsp, to counteract that blandness

Here are my tweaks for this recipe

Like some other reviewers, I found the "as is" recipe bland in taste, tho' the texture and lightness were very good. So I re-jigged it as follows:
-don't bother with the food processor, just use a hand zester and add zest to wet ingredients along with the sugar
-increase the sugar to 1/2 cup white sugar plus 1/4 c brown, for extra sweetness and deeper flavour
-leave out the vanilla; instead use 2 tsp lemon extract
-use 1 1/2 cup all-purpose flour, plus 1/2 quick (rolled)
oats (leave the whole wheat flour for your savouries --its a muffin fer gawd'sake!!)
--increase the raspberry amount to 2 cups

Not as healthy as the originals maybe, but much better tasting!!

fast, easy
Comments (1)


Anonymous wrote 3 years 19 weeks ago

I forgot to add that I also

I forgot to add that I also increased the salt to 3/8 tsp


Such a good recipe! love this muffin, will be making it again and again!

light and yummy
Amazingly light for a whole wheat muffin!

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!


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