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Raspberry Lemon Muffins
August 23, 2011

Excellent muffins! I used one whole lemon for both the lemon zest and lemon juice called for in the recipe. I did omit the lemon extract. The batter came together nicely -a little fluffy, and I did not overmix, just enough to combine. I filled 16 muffins tins about 2/3 full. I also took the option and sprinkled raw sugar cane on top of the muffins for decoration. The muffins were baked in 16 minutes flat. I like the light yellow color of muffins with red bits of raspberries peeking out as it is very eye appealing. I could see the sugar decorations on the round muffin top as well. And the muffins smelled lemon-y. The paper liner came off the muffins easily. The muffin itself is very moist, light and tasty. I was pleased it was not "too" tart and not "too" sweet - just right. I normally don't like super sweet desserts but in this case, the sugar works well with both the lemon and raspberries because it offsets the tartness with its' sweetness. Next time I may add just a little more lemon juice for that stronger lemony flavor (personal preference). A very light, fruity and refreshing muffin! This recipe leaves room to substitute the fruit for others like blueberries, strawberriee, etc.

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