With school lunches to pack, quick breakfasts to make, and easy afterschool snacks to set out everyday, I am turning to my favorite cooking standby: muffins! Not only is it easy to put a batch of muffins in the oven in less than 15 minutes, but they also freeze well and are a great make-ahead snack.
These particular Raspberry Lemon Muffins were inspired by our favorite local raspberry farmers. We were able to go right to the field and pick our own raspberries. It was so fun for the kids to see how their food is grown and to take part in some of the work by filling up their own baskets with berries.
With every berry I picked and every basket I filled, I was day dreaming about all of the delicious raspberry creations I could try with the fresh, ripe fruit. These Raspberry Lemon Muffins were in my oven just minutes after we returned home from our farm adventure.
These muffins are incredibly delicious! The hint of lemon accents the sweet flavor of the raspberries, which makes these moist, jammy muffins almost melt in your mouth.
It’s hard not to eat all of these muffins while they are still warm from the oven, but if you want to put some aside for ready-t0-go lunches or snacks, they freeze well.
To freeze muffins, make sure they are cooled completely. Wrap securely in freezer wrap, or place in freezer safe bags and label with the date. Baked goods are best stored at or below 0 degrees Fahrenheit. Muffins can be frozen for up to three months.
To thaw your muffins when ready to eat, just microwave a muffin for about 30 seconds on high or place in a toaster oven for 5 to 10 minutes at 350 degrees Fahrenheit. If you are using them in school lunches, you can put it in the lunchbox frozen and it will be thawed at room temperature in about 30 to 45 minutes.
It’s really great to be able to support local farmers and pick your own berries or shop farmer’s markets. However, it is also possible to find good quality frozen raspberries during any season and they will still work well in this recipe. I also like to make this recipe with whole grain spelt flour or wheat flour, but it will work with all purpose flour, or a combination of whole grain flour and white flour.
Ingredients
- 3 tablespoons melted butter
- 1 cup all purpose flour
- 1 cup whole grain spelt flour
- 1/2 cup sugar
- 1/2 teaspoon salt
- 3 teaspoons baking powder
- 1 egg
- 1 cup of milk
- 1 teaspoon lemon zest
- 1 1/4 cup fresh or frozen raspberries
Instructions
- Preheat oven to 400 degrees Fahrenheit. Grease a standard 12 cup muffin tin.
- In a large bowl, mix together all of the dry ingredients.
- In a medium bowl, beat together the egg, milk, butter, and lemon zest.
- Make a well in the center of flour mixture and pour egg mixture into it. Using a large spatula, quickly combine ingredients being very careful to not over mix. Stop mixing as soon as all of the dry ingredients are incorporated.
- The batter will be thick and lumpy. Carefully fold in the raspberries.
- Spoon the batter into the greased muffin tin, filling each cup about 2/3 full. Bake approximately 20 minutes or until muffins are golden and spring back when touched. Remove from oven and let rest for 5 minutes before removing them from the tin.
Amanda Sparks says
Oh yum! Those look splendid. I can’t wait to give this a try.
Best,
Amanda
Amy says
These sound yummy and I’m excited to try them. But the directions mention oil in step 3 but it’s not listed in the ingredient list. Should there be oil in these?
Allison says
Thanks Amy! The oil refers to the butter – you can also substitute canola oil or coconut oil as well.
Ashley says
I’m also wondering about the oil.
I think I’ll add a lemon cream cheese dollop in the center.!
Allison says
The oil refers to the butter – you can also substitute canola oil or coconut oil as well.
Misty says
These look delish. Can’t wait to try. On another note: holy bucket of ads!!! What happened to the site??? More enjoyable with the old version.
Rachel says
Can you replace the spelt with flour?
Allison says
Yes, you can use whole wheat flour or all purpose flour in place of the spelt.
Luckyling says
What can I use instead of Spelt flour as I cannot buy it where I live? The recipe looks wonderful and would really love to try it after a bumper raspberry harvest.
Allison says
You can use whole wheat flour or all purpose flour in place of the spelt.
Allison says
I’m wondering the same thing about the oil.
Allison says
The oil refers to the butter – you can also substitute canola oil or coconut oil as well.
Jodie @ JB Maryn says
These look so good! Thanks for sharing the recipe
nancy says
I’ve looked at a couple of your recipes and I’m wondering how you can call It “‘clean eating” when you use AP flour or refined sugar?
Jasmine says
These look so delicious! Can’t wait to try these! I hope to serve these at the next sweetlittleluxuries.com tea party! 🙂