Easy Raspberry-Lemon Muffins

You can top the muffin batter with a coarse sugar, such as Demerara or turbinado, before baking. Or sprinkle the batter with leftover streusel topping or chopped toasted nuts mixed with brown sugar.
Average Customer Rating:
3 out of 5
3
 out of 
5
(2 Reviews) 2
0 of 2(0%)reviewers would recommend this recipe to a friend.
Sort by Customer Reviews for Easy Raspberry-Lemon Muffins
Review 1 for Easy Raspberry-Lemon Muffins
3 out of 5
3 out of 5
seac88
,Houston
,TX
October 21, 2012
Ability level:Intermediate
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? No
0points
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Perfect for beginner bake
October 21, 2012
I was excited these muffins at first and then was a little disappointed. I took advice from other reviewers and added a whole lemon zest but it was not enough! More lemon and sugar could have definitely been added. These muffins taste great with a little butter melted on top. Next time I will definitely be adding more lemon zest, some vanilla extract, and maybe some cane sugar on top.
Pros: Quick, Easy
Cons: Taste
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Review 2 for Easy Raspberry-Lemon Muffins
3 out of 5
3 out of 5
SwissMissykins
,Victoria
,BC
July 20, 2012
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? No
0points
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Taste like soap
July 20, 2012
I was excited to try these muffins, but the combination of nutmeg and lemon was not pleasant to me. I do like how these aren't too sweet, and the recipe went together quite easily. The batter was fairly sticky, so a bit tough to get into the muffin tins without spills.