Lemon Raspberry Muffins with Lemon Glaze

By WEEK Reporter

Lemon Raspberry Muffins with Lemon Glaze


Ashley Simper, OSF Community/Outpatient Dietitian



1 ½ cups white whole-wheat flour
½ cup all-purpose flour
½ cup Splenda® sugar blend
3 teaspoons baking powder
½ teaspoon salt
2 eggs
¾ cup low fat buttermilk
½ cup applesauce, unsweetened
¼ teaspoon almond extract
1 teaspoon vanilla extract
1 Tablespoon fresh lemon juice
Zest of 1 lemon
1 ¼ cups diced frozen raspberries, unsweetened, finely chopped
¼ cup powdered sugar
1 Tablespoon fat free milk
Zest of ½ a lemon



  1. Preheat oven to 375° Fahrenheit.
  2. Combine the flour, sugar, baking powder and salt in large bowl. 
  3. In a separate bowl, combine the eggs, buttermilk, applesauce, extracts, lemon juice and zest. Add the wet ingredients to the dry ingredients and stir just until moistened. 
  4. Fold in the frozen raspberries. 
  5. Fill muffin tin with muffin cups and spoon in muffin batter two-thirds full. Bake for ~20 minutes or until a toothpick inserted near the middle comes out clean.
  6. Stir ingredients for glaze together in a small bowl and drizzle lightly over muffins while still warm. 
Serves 12

Nutrition Information

Per 1 muffin     
Calories: 137
Total Fat: 1 g
   Saturated Fat: 0.5 g
Sodium: 136 mg
Total Carbohydrate: 27 g
   Dietary Fiber: 3 g
Protein: 5 g