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Lemon-Raspberry Muffins

July/August 2007

Your rating: None Average: 4 (357 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 Recipe

51 Reviews for Lemon-Raspberry Muffins

09/28/2009
Anonymous

I found these muffins to be bland and they lacked sweetness. They didn't have a good balance.

*sweetsunshine, Scottsville, NY

Comments
09/28/2009
Anonymous

These are outstanding! I've used strawberries and blueberries for this recipe instead of raspberries. Both turned out beautifully! I have been sprinkling just a touch of raw turbinado sugar on top before I bake them....yum! I use butter instead of oil. I don't have a food processor, a blender works fine. Also, I used the tip about the lemon juice with nonfat milk to sub for the buttermilk. I added wheat germ and flax seed. Really delicious muffins!

Marie1225, Raleigh, NC

Comments
09/28/2009
Anonymous

Made them for work brunch - they were gone in a snap. You can make them the night bofre - they are good briefly reheated (or at room temp) the next day.

Kate, Radnor, PA

Comments
09/28/2009
Anonymous

This is my go-to muffin recipe. It's so easy to make, and they are light and not too sweet. I found that in my oven, they were done after 16 minutes. Make sure you are using whole wheat pastry flour, not whole wheat flour (though I made them with whole wheat flour once and they were fine, just a little more dense).

Asha, Hamden, CT

Comments
09/28/2009
Anonymous

I just took these out of the oven a few minutes ago, and of course had to eat one! Wow, they are delicious and moist muffins. I had been making bran muffins weekly for some time now, but now will be making these instead. Can't wait to try different kinds of fruit in them...I'm thinking mango would be terrific.

Richard, Sacramento, Ca

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