Raspberries and lemon in this recipe complement each other. I hope your kids will devour these whole wheat lemon raspberry muffins as I did.Be sure to bake a second batch to freeze later.
I love this new recipe for Whole Wheat Lemon Raspberry Muffins! very good. I think I want one with frosting on top for my birthday (this isn’t until May, but girls can plan ahead)! The raspberry and lemon go well together, and the taste is a little different from the usual muffin flavor.
Lemon Raspberry Muffins Made with Whole Wheat and Real Ingredients
These flavor-packed Lemon Raspberry Muffins are made with whole grains and no refined sugar. Omitting the ingredients really brings out the natural flavors of the fresh lemon zest and raspberry.
Instead of sugar, I used 1/2 cup of pure maple syrup to balance the tartness of the raspberries and lemon. While you can easily replace the sugar with other natural sweeteners such as honey or applesauce, we found the maple flavor complemented the fruit flavor perfectly.
How to Use Fresh or Frozen Raspberries in These Lemon Raspberry Muffins
I love baking with frozen raspberries! Because they are stored soon after they are picked, frozen raspberries are actually more flavorful than the fresh ones you buy at the store. Frozen berries are also a great way to eat real food on a budget.
The downside of frozen raspberries is that they can be mushy very That is, roll up lemon and raspberries instead of the delicious raspberry chunks that are in the muffins. flavorful Muffins (and dyed batter). To avoid this, keep the raspberries in the freezer until you are ready to use them. Once you add the berries, do not let them warm while you put them in the dough or in the muffin molds.
If you use fresh raspberries, you don’t have to worry about thawing them.
how to squeeze lemon
It’s the fresh lemon zest that adds lemon flavor to these lemon raspberry muffins! only. We recommend using a microplane (Zester or better) for the best texture.
To peel, first clean and dry the lemon. Then place the edge of the microplane on a cutting board and hold it diagonally with one hand. With your other hand, move the lemon back and forth over the microplane. The grated lemon will drop onto the cutting board below.
- Do not grate the white part of the lemon peel. This part is all citrus bitters.
- Only a small amount of lemon peel is needed. Too much can ruin the raspberry flavor of these muffins.
- Be gentle when peeling and don’t press too hard.
- Microplanes are very sharp, so be careful not to slip and cut your hands or fingers.
You can also use a box grater or cheese grater if you don’t have a lemon zester or microplane. Choose the smallest size option and work the lemon back and forth until you have a teaspoon of zest.
Can I use lemon juice instead of lemon peel?
Lemon peel and lemon juice have slightly different levels of flavor and acidity, but if lemon peel isn’t an option, you can use a pinch of freshly squeezed 100% lemon juice.
To replace the lemon zest with lemon juice in these lemon-raspberry muffins, skip the step of adding the zest first.
Lemon juice can be more sour than the zest, but in this muffin recipe you probably won’t notice much of a difference as there are plenty of other flavors to balance it out.
How to Store Whole Wheat Lemon Raspberry Muffins
Chilled leftover muffins (if you have any leftovers!) can be stored in an airtight container at room temperature for 1 to 2 days, or in the refrigerator for up to a week.
Muffins can also be frozen for up to 3 months. Thaw at room temperature, in the refrigerator, or in the microwave for a quick, healthy snack or take-out breakfast.
I hope your kids devour these lemon-raspberry muffins as I do. I’d love to hear their thoughts in the comments below. 🙂