This weeks’ muffin recipe is one I was testing out for the bridal shower I did this weekend. The recipe belonged to the mother of the bride and she requested we serve it at the shower. The combination of lemon and raspberry sounded lovely.
I would consider this muffin recipe a little bit of a spring/summer recipe as it is easier to find fresh raspberries that time of year but lucky for me Costco had fresh raspberries. I am sure you could make it with frozen but everything is better with fresh – don’t you think.
The recipe calls for a combination of white flour and whole wheat pastry flour. I always feel healthier when I use wheat flour – don’t you?
In addition to the lemon juice and lemon zest it calls for in the muffin batter I also mixed together about 1/4 cup of sugar and the zest of one lemon and used it to sprinkle over the top of the batter before I baked the muffins. It gave the muffins a nice sweet, crunchy, lemony top. You can never have too much lemon at my house.
I loved the lemon/raspberry combination and will definitely be making them again. They were a perfect additional to the bridal brunch along with the Snickerdoodle Muffins.
- 1 lemon
- ½ C sugar
- 1 C nonfat buttermilk, (see Tip)
- ⅓ C canola oil
- 1 large egg
- 1 tsp vanilla extract
- 1 C whole-wheat pastry flour
- 1 C all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- ¼ teaspoon salt
- 1½ cups fresh or frozen (not thawed) raspberries
- ¼ C sugar
- zest of one lemon
- Preheat oven to 400°F
- Coat 12 large (1/2-cup) muffin cups with cooking spray or line with paper liners
- Zest lemons
- Combine the zest of one lemon and ½ cup of 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
- Note: The original recipe didn't call for it but for a little extra lemon flavor go ahead and add the juice of the lemon you zested!
- 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
- Combine ¼ C sugar and zest of one lemon, mix together well and sprinkle over top of each muffin
- 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
- Tip: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk