Raspberry lemonade muffins
Moist, fruit-filled muffins reminiscent of summer’s greatest offerings – sweet raspberries and tart, refreshing lemonade.
I know lots of chefs like to take traditional well-loved foods and flip them inside out and upside down. We’ve seen deconstructed tiramisus, unstuffed cabbage and other distortions of our favorite foods. And here I am, sharing one of those very same recipes.
So yeah, you can just drink a traditional glass of lemonade and pop some fresh raspberries. Or you can whip up a batch of these and make some friends and family very, very happy. And if you want to serve the muffins with good old fashioned chilled lemonade and fresh berries, more power to you!
I found the original recipe on the Iowa Girl Eats blog a couple years ago, and have made it several times to great reviews. It truly does combine the tart taste of lemonade with sweet, juicy raspberries in one heavenly moist muffin.
- 1/2 cup butter or Earth Balance
- 4 ounces applesauce
- 2 cups sugar
- 4 eggs
- 2/3 cup coconut milk
- zest of 1 lemon (2 tablespoons)
- 2 tablespoons fresh lemon juice
- 3 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 16 ounces fresh or frozen raspberries
- Cinnamon and sugar blend
Preheat oven to 350° F. Fill muffin tray with paper liners.
Cream butter, applesauce and sugar until smooth.
Add eggs, beating after each addition, and then add milk, lemon zest and juice and vanilla. Beat well.
Add baking powder and salt to flour, and then pour 1/3 of this mixture into the batter. Beat for just a couple seconds, add another third, beat some more, and then add the rest of the flour mixture. Beat just until combined.
Add raspberries, cutting in half any larger berries. Gently fold into batter – don’t overmix or batter will turn pink.
Fill muffin liners 2/3 full, and sprinkle tops with cinnamon and sugar (if desired).
Bake 20-25 minutes, or until tops spring back when lightly pressed.