Recipe: Whole-Wheat Lemon Raspberry Muffins

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I am in love with this new muffin recipe! It’s soooo good I think I want one with frosting on top for my birthday (which is not until May, but a girl can plan ahead)! The raspberries and lemon compliment each other so well, and it’s such a nice diversion from the usual muffin flavors. I hope your kids gobble up these lemon raspberry muffins like mine did. I’d love to hear what they think in the comments below. :)

Whole-Wheat Lemon Raspberry Muffins from 100 Days of #RealFood-

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4.8 from 40 reviews
Whole-Wheat Lemon Raspberry Muffins
Serves: 12 muffins
 
Ingredients
  • 1½ cups whole-wheat flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • Zest of 1 lemon, about 1 to 1¼ teaspons (I usually use a zester for this, but I just ordered a microplane because I've been told it's much easier!)
  • ½ cup (1 stick) butter, softened but not melted
  • 1 egg
  • ½ cup pure maple syrup
  • ½ cup milk
  • 1 teaspoon vanilla extract
  • 1 cup frozen raspberries (no need to defrost)
Instructions
  1. Preheat oven to 350 degrees F. Line a muffin pan with paper or silicone liners and set aside.
  2. In a small bowl, whisk together the flour, baking soda, salt, and lemon zest.
  3. In a large bowl fitted with an electric whisk (or beaters), cream the butter until smooth.
  4. Turn the speed down to low and slowly add in the egg, syrup, milk and vanilla.
  5. With the speed still on low slowly add in the flour, scraping the sides of the bowl if necessary.
  6. Carefully fold in the raspberries with a spatula until well combined.
  7. Use a small ice cream scooper or large spoon to add the batter to the muffin cups. Bake until a toothpick comes cleans when inserted in the center, about 18 to 20 minutes.
Notes
We recommend organic ingredients when feasible.

 

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224 comments to Recipe: Whole-Wheat Lemon Raspberry Muffins

  • Janice

    Hello- do you have the nutritional info for
    your raspberry muffins please?
    Thanks!

    • Assistant to 100 Days (Amy)

      Hi there, Janice. We do not provide nutrition information. Our focus is on getting real food into people’s lives and we’ve found that calorie counting becomes unnecessary when incorporating mostly whole/real foods into your diet. There are plenty of online tools that can calculate all details for you, however. Many readers like My Fitness Pal. ~Amy

  • Amanda

    I made these this evening and the outsides were done and most of the inside, but it was pretty soggy around the berries. Did I do something wrong or is this typical?

  • Amy

    I made, I loved, I made again! I used silicone muffin wrappers – filled them about 1/2 way and it made 14 muffins. Thanks for the recipe!

  • Heidi

    I’d like to make these into mini muffins–how long should I bake them if I use a mini muffin tin?

    Thanks!

  • lauren

    can you use whole wheat WHITE flour??? I don’t know the difference

  • Would frozen blueberries work?

  • Michelle

    I made a coconut version of these tonight. I used coconut oil instead of butter (I whipped it together with the eggs), 1/4 C of unsweetened coconut and 1/4 cup buttermilk (because it seemed thick) and they were delicious! Mini muffins cooked in about 12 mins.

  • Nicole

    I subbed honey because I was out of maple syrup. I also chopped up some fresh rosemary and added it to the batter. Delicious and the kids love them! Thanks

  • Marla

    I made these today with my two daughters to freeze for back to school. Of course we had to try just one and the results were outstanding! Loved by all! Next time I’m going to double the recipe 😀

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