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!
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Megan 11.04.2013
How do you store them? My muffins gets a little soggy the next day.
Iowa Girl Eats 11.06.2013
Hey Megan! The crumb actually will soften as the muffins sit. They’ll be the most crisp/crumbly the day you bake them.
Kelly @ IdealistMom.com 09.08.2013
I’ll probably still eat them right out of the oven! I have no patience. Thank you for this recipe – just pinned it :-)
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Linda Hennessy 07.27.2013
Daughter (9) & Friend (7) made these for the County Fair’s Muffin & Apple Pie auction – very GOOD – and won Reserve Grand Champion for 4-H’s Clover Kids at the Harrison County Fair. Also she took them for fair as an exhibit and were BLUE RIBBON winners! THANK YOU!
Iowa Girl Eats 07.28.2013
So exciting!! Thanks for telling me – made my day! :)
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Martha 07.19.2013
Great recipe! I used what I had (Greek yogurt instead of applesauce) and ended up with Strawberry Limeade muffins. Sooooo delish! Even heated up a bit in the oven for dinner and they were still tasty. Thank you!
10NiceNails 07.17.2013
Team Crumb!!
I’ve got some frozen strawberries that would be perfect in a batch of these for breakfast in the morning!
Lizzie 06.27.2013
I made these last night and they are GREAT! I love ’em and I will definitely make them again. I bring muffins to work frequently and this morning my coworker said these were “the best ever.” I substituted mashed banana for the applesauce(my applesauce was moldy when I got it out of the fridge!), so I reduced the sugar a little bit.
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Sadye 05.18.2013
These were EXCELLENT! But I’ll double the crumb topping recipe next time, because mine were not covered as beautifully as yours.
Ariel Martinez 05.11.2013
I just finished making these and they look wonderful! except the crumb topping it came out really smooth and I guess it just sunk into the muffin. lol hopefully they taste well.
Does any one have some pointers on the crumb part?
Please & Thank you!
Breanna 05.10.2013
Made these tonight and I have to say, from one Iowa girl to another, they are delicious! Thanks for the inspiration. I think I will try them with strawberries next time!
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Stephanie 05.08.2013
Oh I love your stories! You and Ben make me laugh. I tried making these tonight, and they didn’t turn out quite as pretty as yours! My muffins are flat, and I didn’t have near as much crumb topping as you did … sad day! I’ll have to make a double batch next time!
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Rachel 05.06.2013
I made these yesterday. I was browsing your blog (which I love, BTW) and my coworker saw the photos. So I made them. They’re fantastic. Thanks!
Brenda J H 05.05.2013
Made these with my 6 year old niece yesterday. They were wonderful!! Definitely a keeper recipe.
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