The raspberries and lemon on this recipe complement one another so effectively. I hope your youngsters gobble up these whole-wheat lemon raspberry muffins like mine did. Be sure to bake a second batch to freeze for later.
I’m in love with this new recipe for entire wheat lemon raspberry muffins! It’s soooo good I believe I need one with frosting on high for my birthday (which isn’t till Might, however a lady can plan forward)! The raspberries and lemon praise one another so effectively, and it’s such a pleasant diversion from the standard muffin flavors.
Lemon raspberry muffins with entire wheat flour and actual meals substances
These flavor-packed lemon raspberry muffins are made with entire wheat flour and haven’t any refined sugar. I at all times advocate consuming actual meals, and leaving out the processed substances actually brings out the pure flavors of the recent 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 resembling honey or applesauce, however I discover the maple taste compliments the fruit flavors completely.
Methods to use recent or frozen raspberries in these lemon raspberry muffins
I really like baking with frozen raspberries! Since they’re preserved instantly after choosing, frozen raspberries can truly be extra flavorful than the recent ones you purchase on the retailer. Frozen berries are additionally an effective way to eat actual meals on a funds.
The draw back to frozen raspberries is that they’ll turn into mushy very rapidly, 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, depart 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.
If you happen to desire utilizing recent raspberries you don’t want to fret about thawing, however you need to nonetheless ensure that to fold gently since raspberries, particularly ripe ones, mash simply.
Methods to zest a lemon
The recent lemon zest is what provides the lemon taste in these lemon raspberry muffins! If you happen to’ve by no means zested a lemon earlier than, you’re basically simply grating the peel with a nice 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 top of your micropllane on the slicing 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 slicing 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 light as you zest and don’t press down too firmly.
- The microplane is VERY sharp so watch out to not slip and lower your hand or fingers!
If you happen to don’t have a lemon zester or microplane you too can use a field grater or cheese grater. Select the smallest measurement possibility after which run the lemon forwards and backwards till you’ve gotten 1 teaspoon of zest.
Can I exploit lemon juice as a substitute of lemon zest?
Lemon zest and lemon juice have barely totally 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 substances.
Lemon juice can generally style extra tart than zest, however you in all probability received’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.
Methods to retailer entire wheat lemon raspberry muffins
Cooled leftover muffins (in case you 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 youngsters 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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