So this weekend I saw the new Spiderman movie. Have you seen it yet? For the longest time i’ve been a closet-superhero-fan. When I was little all my friends were off playing tea party with their stuffed bears and their poly pocket dolls. I on the other hand, lay belly-side-down on the carpet gawking at superhero cartoons. Batman. Superman. Spiderman. You name it, I watched it. And of course I couldn’t let any of my girl friends know. What would they say? I couldn’t like ‘boy things’ that was just absurd. It was my guilty pleasure. So I did what any superhero would do, I lived a double life. By day I was a teddy-bear-tea-partying girl and by night I was wearing my moms shawl as a cape jumping off couches and fighting crime. So in honor of all superheroes i’m making super-moist muffins. These muffins have a light lemony flavor that pairs unbelievably well with the sweet tartness of raspberries. I’m sort of obsessed with a few things these days. 1.) Berries. All berries in general but more particularly raspberries. See here. 2.) Making Muffins. See here. Here. And here. I hope you don’t mind my latest berry and muffin obsessions. It’s just that the possibilities are endless! I can tell you right now i’ve got another 5 muffin ideas running through my mind. I may spring another muffin on you soon. It’ll be good though, I promise. Muffins and coffee are happiness in the form of breakfast. Especially if those muffins are cloud-like soft, light like an angel food cake and studded with raspberries. I am one of those people that can’t eat the same thing every single day. This girl needs a little variety! And these muffins are perfect for that. Today’s muffins are exploding with juicy raspberries! Not just a few pieces here and there. These lemon raspberry muffins mean business.
We’re keeping today’s list of ingredients simple. Things that are probably already sitting in your kitchen. Substitutions: I’m using all purpose flour for this recipe. You can replace half the quantity of all purpose flour with whole wheat to make this muffin even lighter. Canola, vegetable, or corn oil can be substituted in place of the coconut oil. For this recipe I used 1/2 cup of greek yogurt and 1/2 cup of light sour cream. It resulted in an amazingly moist and light texture. You can use one or the other if you like. Thats totally up to you. Also, individually frozen raspberries can be used instead of fresh. No need to defrost. Just toss them in. My favorite part about these muffins? They freeze extremely well for up to 3 months. They remain moist even when you freeze them. They make really great grab n’ go meals for rushed mornings. Just pop a muffin in the microwave for 15 – 20 seconds along with a banana or an apple and you’ve got a perfectly nutritious breakfast in about the time it takes to tie your shoe laces! Plus they make great after school snacks and 3pm pick me ups. Superheros and super moist lemon raspberry muffins. It’s a great way to start the week! Happy Monday!
If you like this recipe, you might also like:
Glazed Lemon Raspberry Bundt Cake Outrageous Blueberry Muffins
Make sure the yogurt and eggs are room temperature in this recipe.Muffins are extremely moist. Let them cool in the muffin pan after baking for at least 10 minutes! Trying to remove them right away will result in mushed muffins.
Muffins are extremely moist. Let them cool in the muffin pan after baking for at least 10 minutes! Trying to remove them right away will result in mushed muffins.
