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. :)
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I’ve been adding these muffins to my girls’ lunch boxes a lot this past week and something else that’s always a sure thing in their school lunches – Lunchbox Love cards! I used to put an occasional handwritten note in their lunch (we’re talking twice a year), but with these adorable Lunchbox Love cards, pre-printed with fun little jokes, facts, trivia, and heartfelt messages, my girls have one to look forward to every single day. And let me tell you what, I sure do get in trouble if I forget to put one in there (can anyone relate?)! Plus there are two cards in each pack that have a blank side so I still get to write my own personal message on occasion as well.
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- 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)
- Preheat oven to 350 degrees F. Line a muffin pan with paper or silicone liners and set aside.
- In a small bowl, whisk together the flour, baking soda, salt, and lemon zest.
- In a large bowl fitted with an electric whisk (or beaters), cream the butter until smooth.
- Turn the speed down to low and slowly add in the egg, syrup, milk and vanilla.
- With the speed still on low slowly add in the flour, scraping the sides of the bowl if necessary.
- Carefully fold in the raspberries with a spatula until well combined.
- 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.