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.
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.
- 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
- 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.