This weekend I got a hankerin’ for muffins, so guess what? I made some muffins! Raspberry Lemonade Crumb Muffins.

Ben got so excited that he stuffed an entire muffin into his mouth shortly after they came out of the oven (these are not mini, mind you.) And while the muffin itself had cooled down slightly, the plump raspberries inside were still molten, rendering him teary eyed and only able to squawk out a tormented,

HAWT…!

HAWT…!

HAWT…!

as he searched for a cool pocket among the blazing berries that were exploding against the roof of his mouth. I laughed ’til I cried while patting him on the back and trying to convince him to just spit the dang thing out. He refused. Hurt so good, or something like that.

Anyway, moral of the story? Make these lemon and raspberry-spiked muffins but, for Heaven’s sake, let ‘em cool off before you take a bite!

I can understand his excitement. I mean, these Raspberry Lemonade Crumb Muffins scream springtime! what with their sweet-tart fresh taste, and yummy crumb topping. Ok, I suppose a crumb topping isn’t necessarily a “spring thing,” but since when was topping a batch of muffins with a sweet and crumbly topping a BAD idea? Team crumb!

Since the flavor of these muffins is really light and fresh, I lightened up the batter by swapping out half the butter for unsweetened applesauce. I used to be against substituting healthier ingredients in my baking – I figure if you’re going to go, go all out – but ultimately I’ve found that subbing applesauce for butter in particular almost always makes for a better baked good. The end result is really moist with a wonderfully dense texture, a la my favorite Fresh Apple Cake, and these Raspberry Lemonade Crumb Muffins are no exception.

Start the Raspberry Lemonade Crumb Muffins by combining 1/4 cup room temperature butter (very important that it’s room temp – I leave mine out overnight, or microwave in 7 second increments, rotating 180 degrees after each increment) and 1/4 cup unsweetened applesauce in a large bowl.

Next add 1 cup sugar and beat for 1 minute. The mixture will look curdled, but don’t fret – it’s fine!

Next beat in 2 eggs, then add 1/3 cup milk (I used skim,) 1 Tablespoon lemon zest, and 1 Tablespoon lemon juice. Also throw in 1 teaspoon vanilla, which somehow managed to allude my lens.

In a separate bowl, combine 1-1/2 cups flour, 1-1/2 teaspoons baking powder, and 1/2 teaspoon salt, then mix into the wet ingredients in 3 batches, mixing until just combined before adding the next batch.

Finally, gently fold in 1-1/2 cups frozen raspberries. I love the fact that this recipe calls for frozen berries, which I almost always have on hand for smoothies and such.

Scoop the batter into lined muffin tins, then top with a yummy crumb topping which is just melted butter mixed with flour, brown sugar and a pinch of salt. So simple, but so yum!

Bake for 23-25 minutes at 350 degrees then allow muffins to cool completely in the tins before devouring!

Raspberry Lemonade Crumb Muffins

Print this recipe!

Makes 12 muffins

Ingredients: 
1/4 cup butter, room temperature
1/4 cup unsweetened applesauce
1 cup sugar
2 eggs
1/3 cup milk
1 Tablespoon lemon zest (about 2 lemons worth)
1 Tablespoon lemon juice
1 teaspoon vanilla
1-1/2 cups flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1-1/2 cups frozen raspberries

For the crumb topping:
1/4 cup flour
2 Tablespoons butter, melted and slightly cooled
2 Tablespoons brown sugar
Pinch salt

Directions: 

1. Preheat oven to 350 degrees then line a muffin tin with liners and set aside. Combine butter, unsweetened applesauce and sugar in a large mixing bowl then beat for 1 minute (mixture will look curdled.) Add eggs then beat to combine. Add milk, lemon zest, lemon juice, and vanilla then beat to combine.
2. In a separate bowl combine flour, baking powder, and salt. Add to wet ingredients in three batches, mixing until just combined before adding the next batch. Add frozen raspberries then gently fold into batter.
3. Fill prepared muffin tin cups 3/4 of the way full with batter. In a separate bowl mix crumb topping ingredients together with a fork until crumbly. Sprinkle on top of muffins then bake for 23-25 minutes or until a toothpick inserted into the center comes out clean. Cool in muffin tin completely.

These muffins are almost too pretty to eat, and I love how you can smell the light scent of lemon and raspberries before the first crumb even hits your lips.

These would be a hit at brunch, or as a light afternoon snack with tea or coffee. I hope you enjoy!