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Rating: 4.68 stars
57 Ratings
  • 5 star values: 45
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1

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.

Marie Simmons
Source: EatingWell Magazine, July/August 2007

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Recipe Summary

total:
40 mins
Servings:
1

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F. Coat 12 large (1/2-cup) muffin cups with cooking spray or line with paper liners.

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  • Use a vegetable peeler to remove the zest from the lemon in long strips. Combine the zest and sugar in a food processor; pulse until the zest is very finely chopped into the sugar. Add buttermilk, oil, egg and vanilla and pulse until blended.

  • Combine whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Add the buttermilk mixture and fold until almost blended. Gently fold in raspberries. Divide the batter among the muffin cups.

  • Bake the muffins until the edges and tops are golden, 20 to 25 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm.

Tips

Make Ahead Tip: Wrap each in plastic and freeze in a freezer bag for up to 1 month. To reheat, remove plastic, wrap muffin in a paper towel and microwave on High for 30 to 60 seconds.

Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.

Shopping Tip: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole wheat. Whole-wheat pastry flour can be used as a substitute here. Both can be found in the natural-foods section of the supermarket or online from King Arthur Flour, bakerscatalogue.com.

DIY Muffin Cups: Make your next batch of muffins or cupcakes the ultimate grab-and-go treat by lining your tin with muffin liners. No liners? No problem. Use 5-inch squares of parchment paper, coat each muffin cup with cooking spray, and push each square into the cups using a small can or bottle, pressing the paper up the sides. (It’s OK if some of the paper is sticking out over the rim.) Fill each cup as directed.

Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition Facts

182 calories; protein 3.9g; carbohydrates 27g; dietary fiber 2.4g; sugars 10.2g; fat 6.8g; saturated fat 0.6g; cholesterol 15.8mg; vitamin a iu 28.1IU; vitamin c 5.3mg; folate 35.6mcg; calcium 58.2mg; iron 2.1mg; magnesium 6.6mg; potassium 61.1mg; sodium 259.4mg; thiamin 0.1mg; added sugar 8g.
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Reviews (13)

Read More Reviews
57 Ratings
  • 5 star values: 45
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
11/05/2011
One More Tweak -- cont'd from last post Last tweak I forgot to mention: -- increase salt to 3/8 tsp to counteract the blandness Read More
Rating: 4 stars
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. Pros: Easy Nice citrus flavor Cons: NULL Read More
Rating: 5 stars
10/30/2011
I found these muffins to be bland and they lacked sweetness. They didn't have a good balance. sweetsunshine Scottsville NY Read More
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Rating: 5 stars
10/29/2011
Fantastic Such a good recipe! love this muffin will be making it again and again! Pros: light and yummy Read More
Rating: 5 stars
10/29/2011
These muffins never stay long in the house. I've made them with exactly how the recipe states and I've subbed splenda. Only difference is the splenda/lemon peel makes a sticky gooey mess in the processor so I generally use sugar. Very easy tasty recipe...I generally make a double batch to freeze for later. Read More
Rating: 5 stars
10/30/2011
My first time making muffins...these smelled so good I couldn't wait until they completely cooled down to eat one. These are soooo good I just ate my first one and want another one. Yummy! Read More
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Rating: 5 stars
10/30/2011
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 Read More
Rating: 4 stars
11/05/2011
Forgot to mention... I forgot one of my tweaks from the previous review: -- increase the salt to 3/8 tsp to counteract that blandness Read More
Rating: 5 stars
10/30/2011
Loved these muffins. Not too sweet very easy to make. I have made these muffins for friends and family and constantly receive compliments. Read More