LEMON RASPBERRY MUFFINS
Delicious fluffy and moist Raspberry Muffins made with fresh or frozen raspberries, a hint of lemon, and a simple glaze on top.
Provided by Lauren Allen
Categories Breakfast
Time 30m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F. Add eggs, oil, and zest from the lemon to a mixing bowl. Measure milk in a liquid measuring cup and squeeze the juice from the lemon into it. Set aside for 1 minute, then add to the bowl with the other ingredients and mix to combine.
- In a separate large bowl combine dry ingredients: flour, sugar, baking powder, and salt in a large bowl. Stir the wet ingredients into the flour mixture, being careful not to over-mix the batter.
- Fold in the raspberries.
- Line a muffin tin with liners, or grease with non-stick cooking spray. Fill muffin cups 3/4 full. Bake at 400 degrees F for 16-20 minutes or until a toothpick inserted in the center comes out with few crumbs.
Nutrition Facts : ServingSize 15 g, Calories 205 kcal, Carbohydrate 29 g, Protein 3 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 26 mg, Sodium 96 mg, Fiber 1 g, Sugar 15 g, TransFat 1 g
LITE SUNNY LEMON-RASPBERRY MUFFINS
If you love lemon and raspberry, these are for you. This is actually a bran muffin with lighter ingredients and big flavors. The muffin is moist and dense like a bran muffin but pops of lemon and raspberry. The glaze takes these over the top. Great for morning coffee or added to a brunch buffet. So yummy!
Provided by Brenda Andrews
Categories Muffins
Time 50m
Number Of Ingredients 17
Steps:
- 1. Heat oven to 400 degrees. Line 12 regular size muffin cups with paper baking cups.
- 2. In large bowl, beat egg slightly. Stir in remaining ingredients except raspberries just until moistened. Gently stir in raspberries. Divide batter among muffin cups.
- 3. Bake 15 to 20 minutes or until golden brown. Immediately remove from pan. Cool completely.
- 4. Mix the icing ingredients; drizzle and enjoy. You may leave the jam out. We have also added a pinch of lemon to the icing to make it different!
SUNNY MORNING MUFFINS
Steps:
- Preheat oven to 350 degrees F.
- In a small bowl, mix together strawberries and 2 tablespoons sugar. Let sit 15 minutes until strawberries give off juices.
- In a small bowl, mix together flour, cinnamon, baking soda, nutmeg and salt.
- In a large bowl, whisk together the mashed banana, eggs, oil, 1 cup sugar, strawberries, and lemon zest.
- Mix the dry ingredients into the wet ingredients until combined. Do not over mix. Fold in blueberries and walnuts.
- Scoop batter evenly into muffin cups. Bake until a toothpick inserted in center of muffin comes out with a few crumbs but not wet, about 30 minutes. Cool on a rack to room temperature.
RASPBERRY LEMON MUFFINS
These are my all-time favorite muffins, and I have a hard time eating just one. With their pretty color ans tangy flavor, they're delectable. Serve them with brunch or as a tasty snack.
Provided by Taste of Home
Time 30m
Yield 18 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine flour, sugar, baking powder and salt. Combine the eggs, cream, oil and lemon extract; stir into dry ingredients just until moistened. Fold in raspberries. , Spoon into 18 greased or paper-lined muffin cups. Bake at 400° for 18 to 20 minutes or until golden brown.
Nutrition Facts : Calories 179 calories, Fat 8g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 146mg sodium, Carbohydrate 23g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
LEMON/RASPBERRY STREUSEL MUFFINS
Fresh from the oven, these attractive, delicious muffins make a great accompaniment to any breakfast or brunch. I usually double the recipe because they seem to disappear the minute I set them out. -Marie Herr, Berea, Ohio
Provided by Taste of Home
Time 35m
Yield about 1 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Combine eggs, yogurt, oil and lemon zest; mix well. Stir into dry ingredients just until moistened. Fold in raspberries. Fill greased or paper-lined muffin cups three-fourths full. For topping, combine sugar and flour. Cut in butter until mixture resembles coarse crumbs; sprinkle about 1 tablespoon over each muffin. Bake at 400° for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.
Nutrition Facts : Calories 272 calories, Fat 12g fat (3g saturated fat), Cholesterol 41mg cholesterol, Sodium 258mg sodium, Carbohydrate 37g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.
More about "sunny lemon raspberry muffins food"
RASPBERRY MUFFINS {FRESH OR FROZEN RASPBERRIES} – …
From wellplated.com
LEMON RASPBERRY CRUMB MUFFINS - BAKER BY NATURE
From bakerbynature.com
LEMON-RASPBERRY MUFFINS - EATINGWELL
From eatingwell.com
AMAZING LEMON RASPBERRY MUFFINS - PRETTY. SIMPLE.
From prettysimplesweet.com
LEMON RASPBERRY MUFFINS RECIPE - BREAKFAST.FOOD.COM
From food.com
HEALTHY LEMON RASPBERRY MUFFINS RECIPE - BEAMING …
From beamingbaker.com
SUPER MOIST LEMON RASPBERRY MUFFINS RECIPE | LITTLE …
From littlespicejar.com
HEALTHY RASPBERRY MUFFINS RECIPE - COOKIE AND KATE
From cookieandkate.com
4.8/5 (149)Total Time 32 minsCategory Baked GoodsCalories 193 per serving
- Preheat the oven to 350 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter, coconut oil or cooking spray (my pan is non-stick and doesn’t require any grease).
- In a large mixing bowl, combine the flour, baking powder, baking soda and salt. Blend well with a whisk.
- In a medium mixing bowl, combine the oil and honey or maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt, vanilla and lemon zest. Mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)
- Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). Gently fold the raspberries into the batter. The mixture will be thick, but don’t worry.
LEMON RASPBERRY MUFFINS - MAMA LOVES FOOD
From mamalovesfood.com
Ratings 3Servings 12Cuisine AmericanCategory Bread, Breakfast
SUNNY LEMON-RASPBERRY MUFFINS - THE DAILY MEAL
From thedailymeal.com
4/5 (35)Estimated Reading Time 30 secs
BAKERY STYLE RASPBERRY LEMON MUFFINS | ANDY'S EAST COAST KITCHEN
From theeastcoastkitchen.com
EASY RASPBERRY-LEMON MUFFINS | WILLIAMS SONOMA
From williams-sonoma.com
LIGHT LEMON RASPBERRY MUFFINS - A BAKING JOURNEY
From abakingjourney.com
22 BEST RASPBERRY RECIPES - HOW TO COOK WITH RASPBERRIES
From thepioneerwoman.com
SUNNY LEMON RASPBERRY MUFFINS RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
WHOLE WHEAT LEMON RASPBERRY MUFFINS - 100 DAYS OF REAL FOOD
From 100daysofrealfood.com
34 TOP RASPBERRY RECIPES - FOOD.COM
From food.com
RASPBERRY MUFFINS - PREPPY KITCHEN
From preppykitchen.com
FAVORITE RASPBERRY MUFFINS - YUMMY TODDLER FOOD
From yummytoddlerfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love