Comments on: Lemon Raspberry Muffins

By: Deirdre Reynolds

Deirdre Reynolds — Wed, 15 Apr 2026 01:48:41 +0000

In reply to Val.

I could hardly wait to make these after reading your receipt.Today I made the raspberry muffins,they are so delicious.Light and fluffy as you said
I will be make these regularly as they are a favourite now with my family.
Thankyou

By: Cookie and Kate

Cookie and Kate — Thu, 26 Mar 2026 22:27:56 +0000

In reply to Christina. Hi Christina, half a cup of nuts should be good. I hope you enjoy!

By: Alexa McLeod

Alexa McLeod — Wed, 25 Mar 2026 06:33:12 +0000

Just made a double batch tonight with 1.5 cup plain yogurt and .5 cup sour cream (didn’t have enough yogurt for a double batch!) I also used a frozen berry medley (blueberries, raspberries, and blackberries). They turned out amazing!!

By: Christina

Christina — Tue, 24 Mar 2026 09:21:12 +0000

I’m wondering if you can add nuts in addition, and if so how much? Thanks for a great recipe, I’ve used it twice now.

By: Stephanie

Stephanie — Mon, 05 Jan 2026 13:57:12 +0000

Delicious! Thank you! Even my 3 year old likes these

By: Amanda

Amanda — Fri, 07 Nov 2025 03:02:20 +0000

Soo fluffy and delicious! My husband said this is probably the best muffins I have made and he’s picky! And I make lots of muffins. I used half the amount of maple syrup for an even healthier alternative.

By: Janet

Janet — Mon, 13 Oct 2025 17:51:14 +0000

These muffins were perfect! They were moist and fluffy – delicious. I had fresh raspberries so I folded them into the batter very carefully – looked and tasted great!
I always love the recipes you post. Thanks so much!

By: Cookie and Kate

Cookie and Kate — Wed, 03 Sep 2025 03:03:23 +0000

In reply to Pastelholic. Hello, thank you for sharing your experience! The fresh versus frozen raspberries make a difference. I have begun converting some baking recipes to weights but it is an ongoing process. I appreciate the feedback.

By: Pastelholic

Pastelholic — Fri, 29 Aug 2025 19:16:47 +0000

Hi Kate, tbsnks for this recipe. The flavors are spot on. I used coconut oil and maple syrup with a dash of Fiori di Sicilia extract in addition to the vanilla.

Before making these, I read the comments because it’s August and the fresh raspberries were on sale so I bought extra. However, I figured the liquid might be a problem for the dough or they would break apart while folding them. So I froze them for about 40 minutes. But that only delayed the problem in a way. My raspberries were very large. I used 10 ounces but maybe there were too many. I wish this recipe had been written with weights for all the ingredients as well as measurements. It’s possible the flour was scant because I was careful not to overload the cups when measuring.

Because the raspberries were so big, they prevented the muffin batter from baking evenly, so I had to put some muffins into the oven for an additional 10 minutes. But the flavors were nice. I think a new recipe could be written using a heavier dough with fresh raspberries, like a scone dough, perhaps. Or using corn flour? I’m no expert in tinkering with the ratios of dry to liquid ingredients. But it was worth a shot! Thanks again for making your recipes available and not behind a pay wall.

Maybe some day I will try again using the frozen ones from the frozen section.

By: Cookie and Kate

Cookie and Kate — Tue, 29 Jul 2025 23:12:21 +0000

In reply to Marion. Hi Marion, yes, you could make these in a loaf tin. I'd use the baking instructions in my healthy banana bread as a guide.