The raspberries and lemon on this recipe complement one another so nicely. I hope your children gobble up these whole-wheat lemon raspberry muffins like mine did. Make sure that to bake a second batch to freeze for later.
I’m in love with this new recipe for complete wheat lemon raspberry muffins! It’s soooo good I believe I need one with frosting on prime for my birthday (which isn’t till Might, however a woman can plan forward)! The raspberries and lemon praise one another so nicely, and it’s such a pleasant diversion from the standard muffin flavors.
Lemon raspberry muffins with complete wheat flour and actual meals components
These flavor-packed lemon raspberry muffins are made with complete wheat flour and don’t have any refined sugar. I at all times advocate consuming actual meals, and leaving out the processed components actually brings out the pure flavors of the contemporary lemon zest and raspberries on this muffin recipe.
As an alternative of sugar, I used ½ cup of pure maple syrup to steadiness out the tartness of the raspberry and lemon. You possibly can simply substitute the sugar with different pure sweeteners similar to honey or applesauce, however I discover the maple taste compliments the fruit flavors completely.
Find out how to use contemporary or frozen raspberries in these lemon raspberry muffins
I really like baking with frozen raspberries! Since they’re preserved instantly after selecting, frozen raspberries can really be extra flavorful than the contemporary ones you purchase on the retailer. Frozen berries are additionally a good way to eat actual meals on a funds.
The draw back to frozen raspberries is that they will develop into mushy very shortly, which suggests as a substitute of scrumptious chunks of raspberry in your muffins you wind up with lemon and raspberry flavored muffins (and dyed batter). To keep away from this, go away your raspberries within the freezer till you’re prepared to make use of them. When you add the berries, don’t allow them to heat up when you fold them into the batter or fill your muffin pan.
For those who choose utilizing contemporary raspberries you don’t want to fret about thawing, however it is best to nonetheless be certain that to fold gently since raspberries, particularly ripe ones, mash simply.
Find out how to zest a lemon
The contemporary lemon zest is what provides the lemon taste in these lemon raspberry muffins! For those who’ve by no means zested a lemon earlier than, you’re primarily simply grating the peel with a effective grater. I like to recommend utilizing a microplane (over a zester) for the perfect texture.
To zest, first clear and dry your lemon. Then place the tip of your micropllane on the chopping board, holding it with one hand on an angle. With the opposite hand, run the lemon forwards and backwards on the microplane; the grated lemon will fall on the chopping board under.
- Don’t grate the white a part of the lemon peel. This half is bitter on all citrus fruit.
- You solely want a small quantity of lemon zest; including an excessive amount of can overpower the raspberry taste in these muffins.
- Be mild as you zest and don’t press down too firmly.
- The microplane is VERY sharp so watch out to not slip and reduce your hand or fingers!
For those who don’t have a lemon zester or microplane it’s also possible to use a field grater or cheese grater. Select the smallest dimension possibility after which run the lemon forwards and backwards till you’ve 1 teaspoon of zest.
Can I take advantage of lemon juice as a substitute of lemon zest?
Lemon zest and lemon juice have barely completely different flavors and ranges of acidity, but when lemon zest isn’t an possibility, 100% freshly squeezed lemon juice will work in a pinch.
To substitute the lemon zest with lemon juice in these lemon raspberry muffins, first skip the step the place you add zest. Then add 2 tablespoons of lemon juice with the opposite moist components.
Lemon juice can generally style extra tart than zest, however you most likely gained’t discover an enormous distinction on this muffin recipe as a result of there are such a lot of different flavors to steadiness it out.
Find out how to retailer complete wheat lemon raspberry muffins
Cooled leftover muffins (for those who even have any leftovers!) will be saved in an hermetic container at room temperature for 1-2 days, or within the fridge for as much as 1 week.
Muffins will also be frozen for as much as 3 months. Thaw at room temperature, within the fridge, or within the microwave for a fast, wholesome snack or seize and go breakfast.
I hope your children gobble up these lemon raspberry muffins like mine did. I’d love to listen to what they suppose within the feedback under. 🙂
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