Allow the muffins to cool for a few minutes before drizzling with glaze. They never get dry and taste like they were freshly baked. They’re supremely tender, nicely sweetened, have zero cardboard-ish flavor…. In a medium bowl, whisk together flour, baking powder, an salt; set aside. We may earn a commission on purchases, as described in our affiliate policy. Muffins look perfect, Oh my goodness!! For topping, combine ingredients until mixture resembles moist crumbs; sprinkle over muffins. Stir in lemon juice. Post whatever you want, just keep it seriously about eats, seriously. Am new to your website and can’t tell you how much I loved this recipe. Coarsely chop the raspberries and sprinkle over the batter. Deliciously light, fluffy and moist Lemon Raspberry Muffins. To celebrate the first week of their success (and mine, for filming all those videos without falling flat on my face! Now, through Amy's Healthy Baking, I teach beginner (and advanced!) How cute and tempting do these look?? Whisk the wet ingredients to break up the egg, than switch to a rubber spatula. I make just as the recipe states. ♥   Chocolate Drizzled Raspberry Banana Bread You can’t taste the vinegar at all after your muffins come out of the oven—I promise! Fold in the raspberries. Top these off with crumbly oatmeal streusel and you’re in for… You won’t find them anywhere else! I’m Lauren, a mom of four and lover of good food. ♥   Simple Raspberry Lemon Cake. Add melted butter to bowl with sugar and zest and whisk 1 minute. Whether you enjoy chocolate occasionally or every single day (that’d be me!   Stir in the maple syrup and vanilla crème stevia. I went online to search for Raspberry Streusel Muffins, clicked on Taste of Home's version, figuring there's a good chance my mom got it from the magazine, and started laughing when I saw it was originally published in Country woman--I remember her reading that magazine! }, Healthy One-Bowl Flourless Pumpkin Chocolate Chip Cookies {Eggless & Dairy-Free! Gently fold in the raspberries. I tried with blueberries first since I didn’t have raspberries and added 2 cups instead of 1.5 (which was accidental but a good one!). I cut sugar back to 2/3 cup and plenty sweet. Whether you prefer milk, dark or white, there are lots of treats inside for you! Gently fold dry ingredients into the wet in the centre of the bowl and mix just until combined. Save my name, email, and website in this browser for the next time I comment. Divide the batter between the prepared muffin cups. And yes—every single one contains some form of chocolate. ), and it’s highly concentrated. Learning that made my ex-chemist side so happy—the pH (or how acidic vs. basic the batter is) is actually really easy to fix! Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. I've made them about 4 times and each time (following the recipe exactly) they've turned out perfect. Stevia is a plant-based, no-calorie sweetener that contains nothing refined or artificial (aka it’s clean eating friendly! Get these ingredients for curbside pickup or delivery! Great recipe and got thumbs up from the family! Have you cooked this recipe? Healthy Raspberry Chocolate Chip Mini Muffins, My Simple Strategy: How I Organically Grew My Instagram Account (Part 1) ». . (if you want the glaze even thinner, add an extra tablespoon of lemon juice).   Pour the melted butter and the egg mix into the flour. Your email address will not be published. It adds the same moisture to your batter as extra butter or oil but for a fraction of the calories, and it gives your muffins a protein boost, too! Bake at 400 degrees F for 18-20 minutes or until a toothpick inserted in the center comes out with few crumbs. Divide half of the raspberries among cups; top with remaining batter, then remaining raspberries. This is the kind I buy because I love its warm vanilla flavor and don’t notice any strange aftertaste like with some other stevia products. That’s easy—just add vinegar! As a chocoholic, I especially love the chocolate chips, too! You just need ¾ teaspoon to sweeten this entire batch of muffins! If you use frozen berries, you can just fold it into the batter to save a step :). They’re extremely tender and full of sweet sophisticated flavors, thanks to the almond extract. Divide the batter between the prepared muffin cups. I am so pleased with how these came out. In a large bowl, whisk together(with a whisk!) OMG Mrs. Amy !!!!!!! I was completely blown away by your interest and support. Some comments may be held for manual review. Some HTML is OK: link, strong, em.