My raspberries are in full swing right now, but my dad has even more that I do and we are trying to keep up with them! I usually just pick them and wash them, then put them on a lined cookie sheet to flash freeze them. That way I can use them whenever I am ready. I had in my mind that I wanted to make some muffins and I love the lemon blueberry recipe that I have, so decided to try another version with raspberries. They did not disappoint!
These are perfect for the freezer, you can just take out the amount you need, warm them up a bit and you are good to go!
Sugar Crusted Lemon Raspberry Muffins
2 cups flour-divided
3/4 cup sugar-divided
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, melted
3/4 cup milk
1 egg
1/2 teaspoon vanilla
1 lemon-zested and juiced
1 1/2 cups fresh or frozen raspberries (if frozen, do not thaw)
1. Heat oven to 400 degrees F. Line a 12 cup muffin tin with papers or spray with cooking spray.
2. In a medium bowl, combine 1 3/4 cups of the flour, 1/2 cup of the sugar, the baking powder and salt. Add the butter and combine. In a second bowl, whisk together the milk, egg, and vanilla and one tablespoon lemon juice. Gradually add the milk mixture to the flour mixture and stir until just combined; the batter will be lumpy. Toss the raspberries and lemon zest with the remaining flour in a bowl. Gently fold the berry mixture into the batter.
3. Fill each muffin cup 3/4 full. Sprinkle with the remaining sugar. Bake for 17 to 20 minutes or until a toothpick inserted into the center of the muffin comes out clean. Transfer pan to a wire rack to cool for 10 minutes. Serve warm.
These freeze well!
So do any of you have any berries that you need to use? This is a yummy way to use up a few of them! These are perfect for your breakfast, mid-day snack, lunch, afternoon snack or for dinner!
Have a great weekend and go make these delicious muffins! You know you want to!
Love Ya!
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This looks so good! I’ve pinned it so I can find it again! I love raspberries!!!
I linked over from the Friday Flair Link Party where I am participating too and would love it if you’d stop by.
Hugs, Antonella :-)
Antonella, thanks for the visit and for your kind comment. I hope that you will stop by again!
I’m hoping its 1/2 c butter since I’m making these now and all it says is 1/2 butter
Yes, it is a 1/2 cup of butter. Thanks for the correction. I have gone back in and fixed the recipe. Hope you have a great day!
Mmmm, these look delicious! I’ve just pinned them for when I’m in a muffin-making mood.
Thanks so much for taking the time to comment and for visiting today! I love to hear from you.
I love the addition of lemon in fruity muffins. Thanks for sharing! Pinning them for later.
Thanks for visiting today and for taking the time to comment. I love hearing from you. I too, love the lemon in this recipe! Happy muffin making!
Raspberries are my favorite, I lived in Alaska a few yrs ago and could pick so much, I froze them and made raspberry foods all winter. Your muffins looks and sound very good. Andi
These look delicious,and anything sugar crusted has to be wonderful! :)
I agree! Thanks for visiting and for taking the time to comment! I love hearing from you.
Yummy!
I keep saying I’m going to make some muffins. These look so yummy!! Thanks for sharing at Throwback Thursday!
xoxo
Denyse
I wanted to invite you to the Friday Flash Blog Party, the best linky in town! I hope you’ll join us and link up. Who knows. You may just get highlighted!
The party goes on ALL weekend.
Jennifer @ The Jenny Evolution
http://www.thejennyevolution.com
Thanks for sharing your delicious looking muffins at Throwback Thursday! Yummy!
These look so wonderful! I saw them on the link party at Cooking on the Front Burner.
Stopping by from Marvelous Mondays Link Party. These look amazing! Love lemon anything my muffins. Delicious!
Raspberries and lemon … two of my favorite ingredients! This recipe looks delicious!
WOWSERS, Rita! You had me at Sugar Crusted! These look fantastic.
Thanks Kristi, these have become my new favorite. Well for as long as my raspberries last! :)
These sound amazing! I highlighted you tonight on my log for centerpiece Wednesday http://thestylesisters.blogspot.com/2013/09/centerpiece-wednesday-93.html
Karin
Sounds yummy! Thanks for sharing.
I’m wondering if there is anything I can substitute for the milk. I would love to make these for a friend but she has a Lactose allergy and can’t have Soy either. It may not be as good with water, but do you think it would work?
I am not sure, is almond milk lactose free? I think that water would work, you may want to add a little bit of oil or butter to give the muffins a better consistency.
Very good post. I absolutely appreciate this site.
Continue the good work!
Thanks for the recipe, these things are freaking amazing. Just shared on Pinterest… :-)
Thank you so much for the support! It makes me very happy! :)
Made these tonight and they were very good. Everybody really liked them!
Laura, I am so glad that everyone like them! They are one of my favorite treats! Hope you have a happy day!
Hi, My daughter is trying to make these for the family but we are unsure about the flour directions. You say “2 cups of flour – divided” but the recipe seems to only call for 1 3/4 cups of flour ( Unless I have completely missed it-which would not be that unusual!). Can you let us know? For now she is going to use 2 cups and hope for the best. Thank you!
Found it! ( knew I must have missed it)
Just made these, and they were a big hit at work. Thanks!
They are one of my favorites! I think I need to make some again soon! Glad everyone liked them! Hope you have a great day!