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!
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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!
chelsea @ serves two 05.02.2013
beautiful! and look delicious!
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Katy 05.01.2013
I made these tonight! They look a little different from yours, but still yummy!!
April 05.01.2013
How do you store them overnight? In the past, the crumb topping on other types of muffins has always gotten soggy by the next day.
Ted 05.01.2013
WOW. They look so good. We are BBQing this weekend so will have to make these as a dessert. I’m sure everyone will love them. Thanks for sharing the recipe.
Katie @ Blonde Ambition 05.01.2013
Lemon & raspberry is such a perfect combo! One of my boyfriend’s favorites as well…now I know what I need to make next time he needs a pick-me-up!
Jess @ Flying on Jess Fuel 05.01.2013
These sound great! I’ve got a ton of fresh lemons I picked off a friend’s tree, so these are definitely on my to-make list!
Georgia @ The Comfort of Cooking 05.01.2013
Oh my goodness, these look so gorgeous, fluffy and perfect for Mother’s Day morning! Lovely flavors!
Julia 05.01.2013
I love these flavors–perfect for Mom’s day!
Hayley 05.01.2013
This is amazing! I was just asked yesterday to make some muffins for a brunch gathering at work and had no idea what I was going to make…but I think I’ve figured it out! ;) Thanks for the great recipe!
DawnK 05.01.2013
I already have a lemon in the house. I just need to buy raspberries and some applesauce! These muffins sound so good!
Michelle H. 05.01.2013
Did you thaw the raspberries before adding them?
Iowa Girl Eats 05.01.2013
Nope!
erin @hooleywithaz 05.01.2013
i think my co-workers would be pretty happy with me if i brought these babies in one morning! and to echo everyone else, yes to the crumb topping! i have been seeing it in recipes everywhere, which means i need to make something with it soon…
dana 05.01.2013
these look gorg! And I love the story of Ben almost choking/burning his mouth on one. Hurts so good! haha
Jessica@AKitchenAddiction 05.01.2013
I love raspberry lemonade! That combination in muffin form sounds incredible!
Erica 05.01.2013
I plan on making these this weekend. What are your thoughts on making a batch using frozen blueberries too?
Iowa Girl Eats 05.01.2013
I think they’d be equally as yummy. :)
Nancy Kilian 05.01.2013
Have you tried freezing these? Any thoughts on whether they would freeze well?
Thanks…love your stories!!
Iowa Girl Eats 05.01.2013
I haven’t. The only thing I would worry about is the crumb topping becoming soggy. I bet they’d be find if you leave it off though!
Chris 05.01.2013
Do they have to be frozen? We grow them, just wondering?
Iowa Girl Eats 05.01.2013
Nope, you can use fresh too. (And, I’m so jealous of your raspberry bushes!) :)
Jan @ Sprouts n Squats 05.01.2013
Holy cow, these look great (I think I said that about another one of your recipes this week). Wondering if these could be made with Quinoa flour or an alternative to wheat flour as they look so good but I can’t have wheat.