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!
free email bonus
Dinner Made EASY
5 days of simple yet flavorful recipes that take the stress out of dinnertime!
Raspberry Lemonade Crumb Muffins
Description
Raspberry Lemonade Crumb Muffins have a fresh-tart taste and decadent crumb topping.
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
- 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.
- 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.
- 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.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
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!
Aggie 05.01.2013
These looks SO good!
Lauren @ Lawfully Wedded Wife 05.01.2013
These look so good! I’m A HUGE fan of crumb topping on muffins. Holy yum.
Jess 04.30.2013
There’s nothing that will burn your mouth like hot berries hidden in muffins straight out of the oven. But they’re so irresistable while they’re all nice and warm. Love these – I sort of want to dive into that crumb on top!
Trisha 04.30.2013
Ha! Boys will be boys…
These muffins look delish!
lisa@cookingwithcurls 04.30.2013
These muffins look amazing!!! I promise I will wait for them to cool down :)
Tina 04.30.2013
I love it when I read a blog entry and it makes me laugh my butt off! That was awesome.
Cindy Lynn 04.30.2013
Good heaven you make me laugh. The weather here on the other hand is -12 C and snowing. Aweful for the beginning of May!!!
So tomorrow I am going to let the sunshine in my kitchen with these wonderful mouth watering (in Ben’s case, mouth burning, poor Ben) muffins.
Thank you for bringing the spring :) back into my step.
Cheers to you and yours.
Tieghan 04.30.2013
Loving these! So light and summery!! Hope Bens mouth it ok!
Ally's Sweet & Savory Eats 04.30.2013
Team crumb!
Sarita 04.30.2013
Will be making these. Should berries thaw first? And I WANT a pink kitchen aid mixer!
Iowa Girl Eats 05.01.2013
Nope, use the raspberries straight from the freezer!
Nina @ Too Hottie For That Body 04.30.2013
Oh wow this would really hit the spot right now. I’ve gut down on my bread/sugar consumption and could not safely be left alone with these at the moment.
Debtgirl 04.30.2013
I love raspberry anything! Will make this as soon as it cools off! Heading to 90 by friday! Send rain!
Pamela @ Brooklyn Farm Girl 04.30.2013
Crumb topping is my favorite – on muffins, cupcakes, cakes… just spooning it into my mouth. These look great.
jennyv 04.30.2013
I am a huge fan of crumb toppings! Seriously, best part of the muffin :)
Maria 04.30.2013
Love these!
Julia 04.30.2013
Yuuuuum!
I find a crumb topping is what really takes a good muffin over the edge into greatness … excellent choice!
xo julesinflats.com
nicoleigh 04.30.2013
Oh YUM! I LOVE lemonade cupcakes. Never thought of lemonade muffins! Thanks, I WILL be making these.
Ashley N. 04.30.2013
These look DELICIOUS! Would subbing almond milk be okay for the recipe?
Iowa Girl Eats 04.30.2013
I haven’t tried almond milk in these particular muffins, but have used with success in other baking projects!
Sarah @ Making Thyme for Health 04.30.2013
Lol, I’m impressed that he got the whole thing in his mouth! I get impatient too and burn my mouth but sometimes you just can’t help yourself. And I love substituting healthier ingredients, especially when it makes them taste better! :)
Ja @Ja on the RUN 04.30.2013
Love this!!! YUMMMM!
Hannah @ CleanEatingVeggieGirl 04.30.2013
These sound amazing, and how perfect they will be for the Spring and Summer! Plus, any muffins that involve a “crumb” topping just have to be good, right? ;)