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Raspberry Lemon Pecan Muffins

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Don’t forget breakfasts during the holidays. SavorSA will include plenty of breakfast ideas between now and Christmas.

We made these muffins for a morning visit with a friend on a quick trip through San Antonio recently. The original recipe did not include pecans. Also, we dropped a sugary topping and reduced the amount of sugar. What you have here is a basic good, not-too-sweet muffin, with lots of wonderful red-raspberry flavor.

Make these ahead, say on Wednesday, for Thanksgiving morning (when the cook is busy with other things) or the morning after the holiday.

Raspberry Lemon Pecan Muffins

2 cups flour
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup butter, melted
1/2 cup milk
2 tablespoons lemon juice
1/2 teaspoon lemon zest
1 teaspoon vanilla
2 eggs
1/2 cup chopped pecans
1 generous cup raspberries (frozen work just fine)

Preheat oven to 400 degrees. Spray muffin tin with cooking spray.

Combine flour, sugar, baking powder and salt; blend well.

In another bowl, combine melted butter, milk, lemon juice, lemon zest, vanilla and eggs; mix thoroughly.

Slowly stir egg mixture into the flour mixture, stirring just to blend and moisten dry ingredients (important to not stir too much!)

Add the pecans and raspberries, and fold them in carefully.

Divide batter evenly into greased muffin tin.  Bake in the oven for 15-20 minutes or until lightly browned.

Makes 1 dozen muffins.

From Bonnie Walker/adapted from

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2 Responses to “Raspberry Lemon Pecan Muffins”

  1. Alison says:

    These sound delicious — can’t wait to try them!