Raspberry Lemon Muffins with Cream Cheese Frosting

by Marla on October 21, 2010 · 117 comments

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Healthy muffins with cream cheese frosting.

Can we divert from Fall for a second here? As much as I am LOVING posting all my cool season pumpkin, sweet potato & cinnamon spice recipes I need to de-rail for a moment. I had a special request from my daughter & it needed to be honored. How could I refuse? I know the raspberry lemon combo is a bit summer, but this mix of ingredients was very, very tasty & well worth the diversion.

Homemade muffins with cream cheese frosting.

What defines a muffin? When does that muffin transform into a cupcake? This is a question I asked on Facebook and Twitter a few weeks ago. The responses varied, but we concluded that a muffin is not as sweet as a cupcake. A muffin can be eaten for breakfast with no guilt, a muffin might have some kind of nutrition in it. Cupcakes are small, very sweet cakes with heaps of frosting and are for certain just a treat.

Great news guys, these muffins look like cupcakes. They taste like cupcakes, but they are indeed muffins. They are filled with great for you ingredients. Oh happy day!

Low glycemic, low fat, healthy breakfast muffin recipe.

Tuck one or two of these muffins in your lunchbox and you have a treat that will pick you up and won’t let you down. Enjoy with a shot of espresso or mug of your favorite brewed coffee. Kids will love these with a glass of chilled milk. The balance of the sweetened cream cheese and slightly sweet muffins is so satisfying. You will not miss refined sugar at all.


Low fat Breakfast or brunch muffin recipe.

The raspberry-lemon combo is a match made in heaven. The pinch of lemon zest on the top gives that extra kick of bright citrus flavor.

Homemade muffin recipe for breakfast, brunch or snack.

If you have a minute please check out my guest post Homemade Halloween Treats (Not Tricks) over at Simple Organic.

Raspberry Lemon Muffins with Cream Cheese Frosting

24 mini muffins

NOTES

  • I used frozen raspberries in these muffins. They were easy to chop & did not get mushy.
  • See the Variations below for some great recipe substitutions and ideas.

INGREDIENTS

{Muffins}

  • 1 1/2 plus 1/4 cups Whole Wheat Pastry Flour (set aside 1/4 cup measurement)
  • 1/2 cup Oat Flour (If you don’t have this you can finely grind rolled oats in a food processor)
  • 2 1/2 teaspoons Baking Powder
  • pinch of Salt
  • Vanilla Stevia Drops to taste – I used about 3 full droppers
  • 2 large Eggs
  • 1/2 cup non fat Greek Yogurt
  • 1/2 cup non fat Milk (or your favorite milk choice, dairy free, etc)
  • 1/2 cup light Coconut Milk
  • 3 tablespoons melted unsalted Butter
  • about 1 tablespoon Lemon juice (from about 2 Lemons)
  • zest from 1 Lemon
  • 1 cup frozen Raspberries (see note above)
  • optional: Fresh Raspberries to top each muffin

{Cream Cheese Frosting}

  • 8 ounces light whipped Cream Cheese
  • Vanilla Stevia to taste or your favorite natural sweetener – Maple Syrup, Honey, Sucanat

METHOD

Preheat oven to 375˚F with rack in the center of the oven. Prepare muffin tins with liners or just grease with butter. Sift together all the dry ingredients – flours, baking powder & salt in a large bowl. Toss frozen raspberries with 1/4 cup of flour. Add wet ingredients to dry and combine thoroughly with a spatula. Add the raspberries last so they don’t break up too much. Fill muffin tins about 3/4 full, tap pan on a counter top to get out any air bubbles. Bake muffins for about 12 minutes or until a toothpick comes out clean from the center of the muffins.

For frosting: stir cream cheese & sweetener of choice together until it is sweetened to your satisfaction. Assembly: Top each muffin with a dollop of frosting, a pinch of lemon zest and a fresh raspberry.

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Variations

  • Use blueberries or cranberries instead of raspberries or perhaps all three.
  • You can use chopped dried fruit instead of the raspberries or in addition to them. Raisins, apricots, dates would all be tasty.
  • Add some nuts to the batter chopped pecans, walnuts, almonds, etc.

Muffin Recipe Links

 

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