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Sugar-Crusted Lemon Raspberry Muffins

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!

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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!

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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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35 thoughts on “Sugar-Crusted Lemon Raspberry Muffins

  1. 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 :-)

    1. 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!

  2. 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

  3. 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?

    1. 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.

  4. 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!

    1. 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!

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