Raspberry and Lemon Muffins

April 17th, 2008  | Category: Fruit, Muffins and Cupcakes

Raspberry and Lemon Muffins

It has been a hectic week. I can’t even lift a finger, let alone bake. But I was instantly off the couch when I saw the mixed berries at Lara’s blog. I adapted her recipe according to what I had in the freezer and an hour later I was enjoying these moist muffins full of tangy berries.

Below you will see a few tips and an amazing technique I learned from Dorie‘s books, which transform an ordinary muffin into an extraordinary one.

Raspberries used in the recipe are frozen and that is another plus of this recipe. Always keep a box of frozen raspberries (or any other berry) in your freezer and you’re good to go anytime you crave a fruity muffin. Mix the dry and wet ingredients in separate bowls, spoon them into muffin cups and you’re done. It is really that easy. Plus, there is not much to clean up afterward. That is always a good thing!

Raspberry and Lemon Muffins 2

Here are a couple of tips that transforms an ordinary muffin into an amazing one:

  • Mix all the dry ingredients in one large bowl and all the wet ingredients in another. Pour in the wet ingredients into the dry ingredients at once and mix only until the flour disappears.
  • If you’re using small-sized fruit, toss them with the flour to coat, which will guarantee an even distribution of berries.
  • Mixing the sugar with lemon peel isn’t just enough; you have to rub the peel into the sugar crystals so that the aromatic oil is extracted.

Raspberry and Lemon Muffins 3

Got any other tips for the ultimate muffin? Please feel free to share in the comments section.

Raspberry and Lemon Muffins

Adapted from Lara’s “Muffin Mixed Berries” recipe

Yields 12 (1/3 cup) muffins

Ingredients

  • 1 + 1/4 cups yogurt
  • 1/2 cup canola oil
  • 2 eggs
  • 2 cups + 2 tbsp all purpose flour
  • 2 tsp baking powder
  • 9 oz frozen raspberries
  • Peel of 2 lemons
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar

Method

  1. Preheat your oven to 350F.
  2. Lightly grease or line your muffin tray and set aside.
  3. Rub the peel of two lemons with the granulated sugar and set aside.
  4. Mix yogurt, oil and eggs in a medium bowl.
  5. Sift flour and baking powder in a large bowl.
  6. Reserve a handful and transfer the frozen raspberries into the flour and toss to coat.
  7. Add the lemon sugar and brown sugar into the bowl, followed by the wet ingredients.
  8. Mix until the flour disappears.
  9. Spoon the mixture into muffin cups, place one or two berries on top and bake for 25-30 minutes.
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Comments

  1. 1 - Mandy on April 17th, 2008

    great looking muffins. And fewer bowls to wash is definitely a plus.

  2. 2 - Ellie @ Kitchen Wench on April 17th, 2008

    Those muffins are gorgeous! And thanks for passing on the muffin tips – I’ll especially bear that last one in mind about the lemons and sugar :)

  3. 3 - Cynthia on April 18th, 2008

    Congrats on the award! Totally deserved!

  4. 4 - Silvia on April 18th, 2008

    wow these muffin look great! I often do muffin cause they are really easy and quick ! And plus you can do them with everything you have in the fridge!! Thanks for the recipe and expecially for the tips.
    Silvia

  5. 5 - Helen on April 18th, 2008

    My ‘ultimate’ tip was the 1st one you have there so I’m all out of ideas now! I love the tip about dusting the berries with flour – that’s brilliant! I hate it when they all sink. Muffins are the best as you say, because they are so quick to make and it’s a case of using a couple of bowls and a muffin tray, brilliantly simple! They look delicious, I bet that lemon really comes through after you rubbed it in to the sugar.

  6. 6 - Feri on April 18th, 2008

    and to veganize, try with flax, instead of eggs…2 tablespoon of flax and 6 tablespoon of water, mix and add to the wet ingredients…

    and the yogurt…ahhh zozi, sooo hard to veganize your delicious recipes…maybe soy yogurt?

  7. 7 - Fearless Kitchen on April 18th, 2008

    These muffins look great, I can’t wait to try them! And thanks for the tip about rubbing the lemon peel with the sugar – you’re absolutely right about needing that friction to release the oils, but I wouldn’t have thought of it.

  8. 8 - Suganya on April 18th, 2008

    I have this bookmarked too. What I remember is her muffin liner. So gorgeous. Muffins look amazing. Now I gotta try this sooner.

  9. 9 - michelle @ TNS on April 18th, 2008

    the rubbing the lemon with the sugar thing is definitely the way to go. the fragrance it releases is unbeatable.

  10. 10 - giz on April 18th, 2008

    I adore the kind of muffins that you bite into and get a fruity treat inside. Only trouble is you can’t just eat one…at least I can’t.

  11. 11 - RecipeGirl on April 19th, 2008

    Looks great- I love lemon & berries combined into baked goods.

    My foodsaver is my ultimate favorite kitchen item purchase this year. I’ve taken advantage of freezing fruits for later use. Perfect!

  12. 12 - valentina on April 20th, 2008

    Loved the tip about rubbing the peel with the sugar to release the oils.yum!

  13. 13 - bunny on April 21st, 2008

    great looking muffins!! i have some tips to make beautiful domes on your muffins. and they work, i did this when i made donut muffins. fill your muffin tins nearly full, 2/3 full is not enough batter to make high domed muffins. you will get less muffins from your recipe, fill any empty tins 1/2 full w/ water. make sure the batter is thick, in a full tin a thin batter will flow all over your oven before setting. your batter should be “spoonable” not pourable. get your oven hot. set temp at 425 degrees, you need a high temp to create a burst of steam which will lift the top of the muffin and quickly set the starches and proteins in the muffin. after 6 or 8 minutes set the temp back to what the recipe recommends for your recipe. if you leave it on the high temp the muffins will bake too rapidly and will likely be crusty. these tips make high domed muffins, try it!

  14. 14 - We Are Never Full on April 23rd, 2008

    these look so tasty. i love raspberries and i totally agree w/ you that every cook should have some frozen berries in the freezer at all times – and i can barely bake! great blog… i’m going to keep poking around.

    amy @ we are never full

  15. 15 - Allen on April 23rd, 2008

    Great tips — and amazing muffins!

  16. 16 - Lisa on April 25th, 2008

    Just imagine substituting goat’s cheese for the yogurt.

  17. 17 - Hillary on April 25th, 2008

    That is one beautiful muffin. I love the way raspberries almost melt into their surroundings. Yum.

  18. 18 - Tolga on April 26th, 2008

    looking great indeed. although cooking such muffins is not my stuff, I am basically interested in eating part :D and I am more less kinda pasta and souce cooking guy.
    once a friend of mine told me that putting a little salt into it makes it taste well too. it was also one time I tried and I think I tasted a few salt crystals in it. now please guys tell me. was I fooled that time or is it just more than an urban legend ?? :-)

  19. 19 - Mansi on May 1st, 2008

    These look totally amazing Cenk! I made some with white and dark chocolate with “molten raspberry centers, and since then I’ve fallen in love with fruity muffins!:)

  20. 20 - edamame on May 15th, 2008

    Your site gave the devil in my heart big power. The devil said to me. “Eat this thing which I was sweet, and seemed to be delicious” As a result, I lost a fight with the devil. I was dieting so… (ï¼´_ï¼´)
    From Japan
    http://food-soybean.blogspot.com/

  21. 21 - Sally on May 15th, 2008

    Hello,

    this is my first comment on your blog, although I’ve lurked forever :-)

    interesting that Tolga mentioned the salt

    I was going to post a question for you about it: I made these muffins yesterday and even though they are excellent, I thought the taste was a little “flat”

    I would like to double check with you – there was not a pinch of salt in the recipe that got deleted by accident?

    still, they disappeared in my lab this morning, everybody loved them. They are easy to make, not too sweet, very flavorful

  22. 22 - Cenk on May 16th, 2008

    Tolga – Salt definitely adds flavor to baked goods. I can’t imagine a chocolate chip cookie without it. So it’s not an urban legend. But this doesn’t mean that you have to put salt in every baked good.

    Hi Sally – No salt in the recipe. With all that fruit I don’t think it needs any, but will definitely consider for my next batch.

  23. 23 - SallyBR on May 17th, 2008

    Thanks, Cenk!

    I will definitely be making those again….

  24. 24 - Linda Lipson on June 13th, 2008

    Can’t believe I stumbled onto this recipe just as I needed something to go with coffee for my book group coming up. However, I will try them in my mini-muffin pan and adjust the baking time accordingly. Also I hope to use fresh berries.

  25. 25 - Shaheen on November 8th, 2008

    Beautiful muffins, Cenk.

  26. 26 - Verochka on January 2nd, 2009

    Thank you, Cenk!
    I cooked them today, now it’s my favourite muffin recipe.

  27. 27 - Verochka on January 4th, 2009

    Cenk, may be it is a silly question, but how much dough do you put – 1/2, 3/4 of each form?

  28. 28 - Cenk on January 4th, 2009

    Verochka – Not a silly question at all. My bad that I haven’t included it in the recipe. You fill 3/4 of each cup with the dough. Hope you like it.

  29. 29 - Verochka on January 6th, 2009

    I love them! My husband and our guests loved them as well.Here they are!

  30. 30 - Verochka on January 6th, 2009
  31. 31 - Cenk on January 7th, 2009

    Verochka – They look wonderful. Glad to hear you liked the recipe!!

  32. 32 - Verochka on January 10th, 2009
  33. 33 - Cenk on January 11th, 2009

    Verochka – How wonderful!

  34. 34 - Shrivant Rajgarhia on November 30th, 2009

    Would you consider using baking soda along with baking powder, considering the recipe includes something acidic like yogurt?

  35. 35 - Cenk on November 30th, 2009

    Shrivant – You’re probably right, but these muffins turn out great, so either way I guess.

  36. 36 - Bellasmom on February 23rd, 2010

    HELP!
    whenever i use frozen berries my dough gets frozen
    by the time i am done mixing. the domes don’t come up and i can’t find any tips for using frozen fruit in muffins. these are great but not coming up the same as fresh…help?

  37. 37 - Cenk on February 24th, 2010

    Bellasmom – Why don’t you try defrosting in the fridge?

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