Raspberry-Lemon Muffins

The sweetness of raspberries pairs well with the tartness of lemons in these tender, colorful muffins. If fresh berries are out of season, frozen berries will still yield a delicious result. It is important to not overmix the batter, which causes the gluten in the flour to develop, producing long tunnels in the finished muffins.
Average Customer Rating:
5 out of 5
5
 out of 
5
(1 Review) 1
1 of 1(100%)reviewers would recommend this recipe to a friend.
Customer Reviews for Raspberry-Lemon Muffins
Review 1 for Raspberry-Lemon Muffins
5 out of 5
5 out of 5
Katnip22
,tacoma
,WA
August 29, 2012
Ability level:Novice
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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In love with a muffin!
August 29, 2012
This is my favorite recipe in the Breakfast & Brunch cookbook. It is the perfect tart muffin! Neither the raspberries nor the lemon are too overpowering; and it is simple enough to bake! The honey butter is fantastic and adds just the right amount of sweet!
Pros: Quick, Easy, Kid-Friendly, Appearance, Impressive, Will Make Again, delicious