Holidays & Occasions Healthy Christmas Holiday Recipes Christmas Breakfast & Brunch Recipes Make-Ahead Christmas Breakfast & Brunch Recipes Lemon-Raspberry Muffins 4.7 (18) 17 Reviews The secret to the sparkling flavor of these delicately crumbed muffins is the strips of lemon zest finely ground into the sugar. Enjoy the muffins warm right from the oven. By Marie Simmons Marie Simmons Marie Simmons is a cookbook author specializing in detailed explorations of a single ingredient, such as The Good Egg, Taste of Honey, The Amazing World of Rice and Fig Heaven. EatingWell's Editorial Guidelines Updated on September 20, 2023 Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Breana Lai Killeen, M.P.H, RD, is a Chinese and Jewish chef and dietitian who has worked in all facets of the food world. She is a recipe developer, culinary nutritionist and marketing specialist with more than 15 years of experience creating editorial and digital content for top food and kitchen brands. EatingWell's Editorial Guidelines Tested by Learn more about our food philosophy and nutrition parameters." tabindex="0" data-inline-tooltip="true"> EatingWell Test Kitchen Tested by EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. Meet the EatingWell Test Kitchen Save Rate PRINT Share Close Cook Time: 15 mins Additional Time: 25 mins Total Time: 40 mins Servings: 12 Yield: 1 dozen muffins Nutrition Profile: Vegetarian Low-Calorie Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1 lemon ½ cup sugar 1 cup nonfat buttermilk (see Tip) ⅓ cup canola oil 1 large egg 1 teaspoon vanilla extract 1 cup white whole-wheat flour or whole-wheat pastry flour (see Shopping Tip) 1 cup all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda ¼ teaspoon salt 1 ½ cups fresh or frozen (not thawed) raspberries Directions Preheat oven to 400 degrees F. Coat 12 large (1/2-cup) muffin cups with cooking spray or line with paper liners. Use a vegetable peeler to remove the zest from the lemon in long strips. Combine the zest and sugar in a food processor; pulse until the zest is very finely chopped into the sugar. Add buttermilk, oil, egg and vanilla and pulse until blended. Combine whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Add the buttermilk mixture and fold until almost blended. Gently fold in raspberries. Divide the batter among the muffin cups. Bake the muffins until the edges and tops are golden, 20 to 25 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm. To Make Ahead Wrap each in plastic and freeze in a freezer bag for up to 1 month. To reheat, remove plastic, wrap muffin in a paper towel and microwave on High for 30 to 60 seconds. Tips No buttermilk? You can use buttermilk powder prepared according to package directions. Or make "sour milk": mix 1 tablespoon lemon juice or vinegar to 1 cup milk. White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole wheat. Whole-wheat pastry flour can be used as a substitute here. Both can be found in the natural-foods section of the supermarket or online from King Arthur Flour, bakerscatalogue.com. Make your next batch of muffins or cupcakes the ultimate grab-and-go treat by lining your tin with muffin liners. No liners? No problem. Use 5-inch squares of parchment paper, coat each muffin cup with cooking spray, and push each square into the cups using a small can or bottle, pressing the paper up the sides. (It's OK if some of the paper is sticking out over the rim.) Fill each cup as directed. Originally appeared: EatingWell Magazine, July/August 2007; updated April 2023 Rate It Print Nutrition Facts (per serving) 182 Calories 7g Fat 27g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Serving Size 1 muffin Calories 182 % Daily Value * Total Carbohydrate 27g 10% Dietary Fiber 2g 9% Total Sugars 10g Added Sugars 8g 16% Protein 4g 8% Total Fat 7g 9% Saturated Fat 1g 3% Cholesterol 16mg 5% Vitamin A 28IU 1% Vitamin C 5mg 6% Folate 36mcg 9% Sodium 259mg 11% Calcium 58mg 4% Iron 2mg 12% Magnesium 7mg 2% Potassium 61mg 1% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.