Lemon-Raspberry Muffins

From EatingWell: July/August 2007 — Subscribe Now!

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:

"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...

Comments

Comment	Posted
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!	5 weeks 2 days ago
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	7 weeks 4 days ago
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.	7 weeks 4 days ago
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	7 weeks 5 days ago
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	7 weeks 5 days ago
I made these with regular whole wheat flour and unbleached white flour, one container lemon yogurt in place of the canola oil, and frozen blueberries. They were great. The blueberries gave the muffins a strange color but the taste and texture were great. Will definitely make again and use different fruit and yogurt combos. DJ Girl, No	7 weeks 5 days ago
I am not much o a baker but these turned out to be delicious. Had to use whole wheat flour - still turned out great. Definitely agree with cooking time. Only took 15 minutes. Claire, Fairbanks, AK	7 weeks 5 days ago
I found these muffins to be bland and they lacked sweetness. They didn't have a good balance. *sweetsunshine, Scottsville, NY	7 weeks 5 days ago
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	7 weeks 5 days ago
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	7 weeks 5 days ago