Lemon-Raspberry Muffins

July/August 2007

Your rating: None Average: 4 (435 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

53 Reviews for Lemon-Raspberry Muffins

Great texture, great flavor

I also reduced the amount of sugar to 1/4 cup as I wanted my toddler to enjoy them. And he did! He loved the muffins! I thought they were yummy as the raspberry flavor really shone through. My husband thought they were more like scones because of the sugar; I said they're perfect for jam because they aren't sweet!

These muffins stayed together well; they didn't fall apart when unfolding them like so many muffins

I find that 1 cup of flour is just not enough for this recipe, with the addition of the egg, oil and milk, there is too much liquid in ratio to flour. I added 1 cup of flour to the recipe and it worked perfectly.

Comments (1)


Anonymous wrote 10 weeks 2 days ago

this recipe does call for 2

this recipe does call for 2 cups of flour: 1 cup of all purpose and 1 cup of whole wheat white or pastry flour! : )

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
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
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!


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