Reviewed: Dec. 6, 2009

This is a pretty good and fast recipe. Didn't have any buttermilk so substituted whole milk instead and replaced the oil with applesauce. Will be trying this recipe again with buttermilk.

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Drea S.

Cooking Level: Intermediate

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Reviewed: Aug. 28, 2009

This recipe is so easy, so good! I did make a few changes: Lemon juice instead of lemon extract , and whole milk instead of buttermilk. I cooked as a oaf instead of muffins, cooking about 30 minutes. I also added a crumb topping of brown sugar, butter,flour,and cinnamon. I did not measure the topping, just went by "sight."I am going to make this again with strawberries.

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Vickie

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Reviewed: Jul. 17, 2009

My family did not care for the combination of lemon and raspberry. I will stick with my sour cream-lemon-blueberry muffins.

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dbray

Cooking Level: Expert

Home Town: Eureka, California, USA

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Reviewed: Jun. 23, 2009

This is a resilient recipe. . .I only had one egg and no buttermilk. . .so I substituted some sour cream for the egg I was missing and used plain milk instead of buttermilk. Scarfed up by the whole family - a little flatter than I would like, but OH SO YUMMY!!!

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Adina Caskey

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Reviewed: Mar. 27, 2009

Everyone loved them. Thank you for sharing!

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Safarielle

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Reviewed: Feb. 28, 2009

Absolutely delicious. Such Flavor.

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CB

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Reviewed: Jan. 11, 2009

This made about 12 muffins, but I filled the cups up a little higher because I didn't want to use another muffin pan for about 3 muffins. These have a great flavor but they do brown quite a lot on the sides and on the bottom, almost burnt. But they stay very pale on the top. I only baked them for 20 minutes. I'm not sure how to remedy that except for maybe using butter instead of oil or baking them for less time.

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HOLLYJOLLY

Home Town: Bluewater, New Mexico, USA

Living In: Austin, Texas, USA

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Reviewed: Dec. 5, 2008

Okay, I'm giving these 3 stars due to the fact that they are super-easy to prepare, and the taste of the muffin part is good. But, I have a few complaints too - mainly with the appearance. The muffins were very flat -- instead of puffing up, they just sort of stayed flat and started running over the edges. This caused not only flat muffins, but muffins with dark brown, crunchy edges! Also, my fresh raspberries seemed to clump together when baking. I folded them in evenly and made sure to get some in each muffin. But, when you cut the muffins open, most look the same - most of the muffin is without raspberries, then another part is a big blob of mushy baked raspberries all together! Perhaps if the raspberries were coated with a little flour before adding them they would stay in place better? Overall, these were very easy, but I probably wouldn't ever make these for guests. I might try with blueberries sometime!

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~MOMMY~

Cooking Level: Intermediate

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Reviewed: Oct. 31, 2008

Eveyone loves this one I cut recipe in half & makes 5-6 big muffins

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BRUNELLA

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Reviewed: Oct. 20, 2008

Absolutely Delicious. Although as always, i made some changes. I did not have buttermilk, so i instead put 1 cup of regular 2% milk, with a spoon of sour cream for substitute. It still turned out great!, But i bet it would be even better with buttermilk. Oh and i took some advice from another reviewer and added 1 cup of sugar, instead of 1/2. Its exactly how sweet it should be!

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stefan777

Cooking Level: Beginning

Home Town: Novi Sad, Vojvodina, Serbia

Living In: Vancouver, British Columbia, Canada

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Reviewed: Aug. 1, 2008

They just came out of the oven 10 minutes ago, and I just ate my first one. The lemon adds a pleasant tartness, and while I've probably eaten (and baked) more awe-inspiring muffins, you can't beat this recipe for convenience and simplicity. Easy to whip up in no time. I only had about half a tablespoon of baking powder left to use, but it didn't seem to affect the results much. Also I used the zest of 1 lemon (no juice)instead of the extract. It gives a nice punch, but I wouldn't want more lemon than that in it. Update: I made these again with blueberries, the right amount of baking powder, and and the appropriate cooking time, and they were better than the first time I tried. Will be making them again, I'm sure. Just so quick, easy, and rewarding.

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Jessica

Cooking Level: Intermediate

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Reviewed: Jun. 30, 2008

These muffins had the perfect texture - light and airy - and a delicious flavor. My kids thought they were too tart, so I may sprinkle sugar on top for them next time. The recipe is definitely a keeper!

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Mama Cass

Cooking Level: Intermediate

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Reviewed: Jun. 15, 2008

Moist & light, very nice muffin. I replaced lemon extract with juice of 1 lemon but when I make again I will use extract (not enough lemon taste with the juice). I also used half butter and half oil and added tad bit of milk. My husband said it was his favorite muffin.

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MARRIEDTOAGREEK

Cooking Level: Intermediate

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Reviewed: Apr. 28, 2008

This was excellent. I substituted whole wheat flour and slightly increased the baking powder to compensate for it. Since I didn't have raspberries on hand, I used frozen dark, sweet cherries, quartered. Very good!!

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jenniferjt

Cooking Level: Intermediate

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Reviewed: Apr. 24, 2008

I have been looking for a great berry muffin recipe and I finally found it! These muffins are light, moist and very tasty. I made these with plain yogurt because I didn't have buttermilk and I used lemon juice and grated rind instead of the extract. These were fantastic! I also used this same batter for blueberry muffins and they tasted great too. Thanks for the great recipe!

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Dana

Cooking Level: Intermediate

Home Town: Avonlea, Saskatchewan, Canada

Living In: Lo Barnechea, Santiago Metropolitan Region, Chile

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Reviewed: Apr. 4, 2008

Lovely light, moist and scrumptious muffin that is so very easy to prepare! I followed the recipe exactly, using raspberries I had purchased fresh, and then frozen myself. A slow and light hand when folding in the berries with a rubber spatula will give you a nice result.

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Corinne

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Reviewed: Mar. 18, 2008

These muffins were extremely tasty as is. I ate almost half of them myself.

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craftspring

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Reviewed: Dec. 2, 2007

I made alot of changes and they were still good. Here is what i did...I used milk no lemon extract added zest and juuice from one orange. Used 3/4 whole wheat flour and 1 1/4 bread flour added ground flax seed and cooked 25 min....

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