Fresh raspberries usually cost the earth, so I don’t even look at them in the grocery store most of the time. This week they were on sale for a dollar a package. I couldn’t pass up that deal. Then I was faced with how to use them, other than just eating them.
I mentioned raspberry lemon muffins as a possibility to Rich and Calvin and they jumped on it. My decision was made. Of course, I didn’t have a recipe for raspberry lemon muffins. I decided to start with my go-to blueberry muffin recipe and tweak it a bit.
I substituted raspberries for blueberries, of course. I upped the amount a bit, to match up with the volume of one six ounce package of raspberries. I added the zest and juice of one lemon to really give the muffins a citrus zing. I then increased the sugar just a bit to offset the tang of the lemon.
They baked up beautifully – tender cake surrounding tart, bright red raspberries, topped with a shattering sugar crust. I like the bursts of tartness from the berries, contrasting with the barely sweet muffin. If you like things sweeter, follow the directions in the head note of the recipe, or add a sprinkling of sugar at the table. As is, they are light, bright and refreshing –the muffin version of a glass of cold lemonade on a hot day.
Raspberry Lemon Muffins
From The Cook’s Life
Makes 12 muffins
These are not very sweet. If you like your muffins on the sweeter side, you may want to increase the granulated sugar by 1-2 tablespoons.
One small lemon
1 cup white whole wheat flour (or all-purpose flour, if you prefer)
½ cup all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
⅓ cup granulated sugar (see head note)
¾ cup milk
⅓ cup vegetable oil
1½ cups raspberries, fresh or frozen
Granulated or coarse sugar for sprinkling, optional
Preheat oven to 375 degrees. Lightly grease a 12-cup muffin pan and set aside.
Zest the lemon into a large bowl. I Iike to use a microplane for this, but the finest holes on any grater will work. Add the white whole wheat flour, all-purpose flour, baking powder, salt and sugar. Stir and set aside. Juice the lemon and set aside.
Beat egg, milk and oil together until well combined. Make a well in the middle of the flour mixture. Add egg mixture and lemon juice and stir gently. When just a few streaks of flour remain, add raspberries. Gently mix just until there is no more dry flour. Let batter sit for about five minutes to let the whole wheat flour absorb more of the liquid.
Divide batter among the greased muffin cups, filling each about three quarters full. Make sure each muffin has at least a couple of raspberries – redistribute the berries if necessary.
Sprinkle the each muffin with about ½ teaspoon of sugar, if desired.
Bake muffins for 12-15 minutes, or until the tops are firm and light golden brown and a toothpick inserted in the middle of a muffin comes out clean.
The muffins are tender – let them cool in the pan for 10-15 minutes before moving them to a wire rack to cool to room temperature.
Muffins keep at room temperature for a couple of days. Freeze for longer storage.