Comments on: raspberry-topped lemon muffins

By: Joanna

Joanna — Sun, 14 Mar 2010 17:42:55 +0000

I made this this morning and they are FANTASTIC. I am now trying to figure out if I could make this recipe into one great little ‘everyday cake’ for a friday night dinner party we are going to.

By: Erin

Erin — Tue, 02 Mar 2010 21:20:59 +0000

My son and I made these today and they are fabulous! He is 3.5 and LOVED pounding the lemon peel and sugar together. We’ll def make this one again! Thank you Deb :)

By: housemouse

housemouse — Mon, 08 Feb 2010 18:32:19 +0000

I made the minis today; they are sooooo delicious! I’ve eaten three already and I have to remind myself that these are supposed to be for the office and to not be selfish. Thanks so much for sharing your wonderful recipes!

By: Robyn

Robyn — Thu, 28 Jan 2010 18:28:20 +0000

Hi Smitten Kitchen!

I have recently discovered you and what a fantastic discovery it was:-)

I originally found your apple muffins which led me to these muffins and I tried them out, and wow, delish! (though I did fill the muffin cups slightly too full)
The flavours of the lemon and rasberries compliment each other so well, i would never have thought, oh and the melted ooziness of the rasberries was perfect.
I plan to try out the apple muffins next:-) so will def be back.
Your photographs are gorgeous and make the already mouth watering food look even doubly mouth watering.

By: Danica

Danica — Sun, 10 Jan 2010 04:52:53 +0000

So yummy! I made these in a spur-of-the-moment “sure I’ll cook Christmas brunch tomorrow morning” decision…after all the stores were already closed for the holiday. So that meant I had to make do with the ingredients I had on hand and they were lovely – all gone within the day. I used orange instead of lemon (it took the peel of one average size navel orange). I used frozen blueberries I had in the freezer from this summers berry picking adventures. I thought the orange and blueberry made a nice match. I also really liked that they weren’t too sweet and had both substance and fluff.

By: Kensingtoncook

Kensingtoncook — Fri, 25 Dec 2009 20:03:30 +0000

I just made these for my family this Christmas morning. They are easy and absolutely delicious! I didn’t have buttermilk on hand so I mixed a cup of milk with lemon juice and they turned out beautifully. Just keep an eye on the oven, mine cooked in about 28 minutes.

By: Lora Lynn @ Vitafamiliae

Lora Lynn @ Vitafamiliae — Thu, 20 Aug 2009 21:18:37 +0000

I made these with whole wheat flour and raw cane sugar. They’re still fantastic. I did pecans on half of them instead of raspberries. A different twist, but I like it.

By: Fairly Odd Mother

Fairly Odd Mother — Wed, 19 Aug 2009 00:20:11 +0000

Just finished making these with fresh raspberries and they are SO SO SO amazing. The perfect hit of lemon and the raspberries really ‘pop’. I made buttermilk with soy milk and vinegar and they came out great. The only thing I found is that my muffins cooked much quicker than the posted times—15 minutes for mini muffins and 21 minutes for the big ones. It probably has to do with my oven, but just goes to show that it’s always worth it to keep an eye on the muffins and not rely on the timer exclusively.

Thank you for this recipe. It’s a winner.

By: Taylor

Taylor — Sat, 01 Aug 2009 14:34:36 +0000

I just baked these this morning they are a HUGE hit! I’m going to post a link to your recipe on my blog! Thank you so much!

By: dezzie

dezzie — Wed, 29 Jul 2009 13:56:11 +0000

Thank you for your great blog! I tried this recipe last week-end and it was a great success. It was indeed the best muffin I’ve ever done! My next try is the birthday cake! I can’t wait :-)
Thank you! thank you! thank you!