Lemony Raspberry and Rhubarb Muffins

With all this sunshine, I’m really feeling the need to eat something fresh.

Sure, it’s hot outside, and my oven makes me a sweaty mess, but if I want something fresh in baked good form I need to bake! So, I chopped up some rhubarb.

Then I grabbed a bunch of lemons.

And then I made these:

Yummy, fresh lemons tossed with raspberries and rhubarb in muffin form. I like these because they are light in your mouth and have a burst of tartness with the raspberries. They are sweet and low calorie too! My kind of muffin.

Now I have muffins for the week! Thank goodness.

To begin, place the flour, 2/3 cup of the sugar, the baking powder, and salt in a large bowl and stir thoroughly.

In a medium fry-pan, melt the butter with the lemon zest.

Turn off the heat. Add the milk and yoghurt and let the mixture stand for a minute or two. Pour the milk into a medium bowl, add the eggs and vanilla and whisk until well blended.

Make a well in the centre of the dry ingredients. Pour the milk mixture into the well and stir well with a spatula. Mix only until there are no streaks and the batter looks fairly smooth. A few lumps scattered throughout are fine.

Gently fold through the raspberries and the rhubarb.

Divide the batter between the muffin cups. Stir together the remaining 1 tablespoon of sugar, cinnamon, and ground nutmeg and sprinkle over the tops of the muffins.

Bake for 18-20 minutes, or until the tops feel firm and a skewer inserted into the centres comes out clean.

Transfer the muffin tin to a rack a let cool for 5 minutes. Then, remove the muffins from the tin and cool on a wire rack. Serve warm or at room temperature.

Lemony Raspberry and Rhubarb Muffins
Recipe adapted from Kitsch in the Kitchen
makes 9-12 standard muffins
181 calories for one muffin of 12

Ingredients:
285g (2 cups) unbleached plain flour
135g (2/3 cup) sugar, plus 1 tablespoon sugar
2 1/2 teaspoons baking powder
1/4 teaspoon ground cinnamon
Pinch of salt
85g (3 ounces) butter
Finely grated lemon zest
125ml (1/2 cup) milk
65ml (1/4 cup) yoghurt
2 large eggs, at room temperature
1 1/2 teaspoons vanilla extract
1 cup frozen raspberries
1/2 cup finely chopped rhubarb

Directions:
Preheat oven to 400°F and position an oven rack in the centre. Place 12 muffin papers in a muffin tin, or 9 self-standing papers on a baking tray.

Place the flour, 2/3 cup of the sugar, the baking powder, and salt in a large bowl and stir thoroughly.

In a medium fry-pan, melt the butter with the lemon zest. Turn off the heat. Add the milk and yoghurt and let the mixture stand for a minute or two. Pour the milk into a medium bowl, add the eggs and vanilla and whisk until well blended.

Make a well in the centre of the dry ingredients. Pour the milk mixture into the well and stir well with a spatula. Mix only until there are no streaks and the batter looks fairly smooth. A few lumps scattered throughout are fine. Gently fold through the raspberries and the rhubarb.

Divide the batter between the muffin cups. Stir together the remaining 1 tablespoon of sugar, cinnamon, and ground nutmeg and sprinkle over the tops of the muffins.

Bake for 18-20 minutes, or until the tops feel firm and a skewer inserted into the centres comes out clean. Transfer the muffin tin to a rack a let cool for 5 minutes. Then, remove the muffins from the tin and cool on a wire rack. Serve warm or at room temperature.

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Comments

  1. I love rhubarb and have been meaning to try my hand at rhubarb muffins, too. These look just fantastic :).

  2. Going shopping tomorrow….so lemons and raspberries will be on my list. I can taste these warm delicious muffins already.Wonder if splenda could replace the sugar.

  3. Oh yum, I just made some rhubarb muffins recently too and absolutely loved them. I definitely need to try your recipe soon, they look fantastic!

  4. Your recipe just might make me want to try rhubarb. I’ve been rather resistant to the thought of using it in baked goods!! The whole “red celery” thing has me a little freaked out!!

  5. Wow these look delicious!

  6. I see strawberry with rhubarb quite often, but never raspberry! These look amazing!

  7. These muffins are so summery! Love them!

  8. MMMMM, I can just smell the lemon zest…

  9. I’ve been craving muffins a lot lately. These look so lovely and sunny. Raspberry and Rhubarb have become my favorite combination so these are basically exactly what I want!

  10. That looks like happiness in mini form. :)

  11. I love the tartness of lemon in muffins…so worth the heat of the oven :)

  12. you really came up with such a nice combination of flavors, the rhubarb was such a nice addition, they must have been delicious!

  13. Rhubarb is just starting to show up in our market! We have had such a late summer. I love this combo and can’t wait to try it…

  14. I love lemon anything, so these would go over well at my house!

  15. These muffins look incredible! I have some rhubarb just sitting in my fridge waiting to be used…I think I found the recipe to use! :D

  16. Love rhubarb!! My mom used to grow it in our garden when I was a kid, every summer we had strawberry rhubarb pie, great memories!! xo

  17. These look scrumptious, Katrina! I love the addition of cinnamon – sounds lovely!

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