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Lemon-Raspberry Muffins

July/August 2007

Your rating: None Average: 4 (361 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

02/10/2014
Anonymous
Baking hat trick....easy, healthier, and delicious!

These are really quite fantastic; healthier than your high test version, while still tasting indulgent. I made these with the whole wheat pastry flour option and the blackberries and raspberries from a frozen organic triple berry blend. I always make my own buttermilk with skim milk, vinegar (1 tbsp per cup of milk) and a dollop of plain yogurt to thicken. Next time I will up the berries to 2 cups, and sub in organic cane sugar for standard white, and may increase the amount of lemon peel for even more bright flavor. For a special occasion I have plans to top these with a glaze made with the lemon juice from the stripped lemon(s), and a bit of organic powdered sugar. Delicious. I hope to make another batch tomorrow to feed my post-practice car pool of hungry GU14 soccer players!

texture, bright lemon flavor
Comments
12/09/2013
Anonymous
Different but Good

I'm not a baker, but these were pretty quick and easy. I cut the sugar in half since these are for my toddler primarily so they weren't very sweet, but even the adults and the older kids enjoyed them. After two days, they became a bit soggier though, but perhaps placing them in the fridge would prevent such. I plan on sifting all the dry ingredients next time.Makes for a nice breakfast, snack, or mild dessert.

Toddler LOVED them, easy, versatile, quick, somewhat healthy
Comments
11/13/2013
Anonymous
Easy delicious muffins

I absolutely love these muffiins! I make a batch every couple weeks and freeze them to take to work in the morning. I zest the lemon instead of cutting strips, and whisk the ingredients together instead of using the food processor. I also use all whole wheat flour. You won't be disappointed!

Comments
07/11/2013
Anonymous
So easy and delicious!

Love these muffins. I had fresh raspberries and wanted to use them up. The lemon zest really makes the flavour pop. I don't like my muffins super sweet like a cake, so these are perfect for me. I didn't want to buy a big container of buttermilk, so I used my own homemade plain yogurt instead which worked perfectly.

easy, not-too-sweet, different
Lemon Raspberry Heaven!
Comments
03/31/2013
First time

I just tweaked this a bit to better fit my own dietary needs. I swapped in unsweetened applesauce (2 TBS and 2 tps) instead of the 1/3 c. canola oil, cut the sugar to 1/4 c., and increased the raspberries to compensate.

Easy, Nice citrus flavor
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