Lemon Raspberry Muffins

Hi Reid, thank you so much for your feedback! We retested the recipe and found that coconut oil might not be the best choice for the crumb topping. In other recipes, we’ve used unsalted vegan butter, which always works well, so we decided to use it here too. The butter gives the crumb a rich flavour and crisp texture (rather than a soupy one 😜). Glad to hear it was still delicious!

Thank you for taking the time to share your experience with the muffins, Maxine 🫶✨

Hey Anita, thanks for sharing your experience with the recipe. We recently updated the recipe to use vegan butter in place of coconut oil. Indeed we also felt it worked better with it. Thanks so much for helping us improve what we do!

Hey Missy, you could try replacing some of the coconut oil with unsweetened applesauce or mashed bananas. We haven't tested this out though, so we're not confident how it will impact the muffin's taste or texture. The resulting fat content would depend on how much oil you could replace successfully as well 😊

Hey there Essi, you can add frozen raspberries instead of fresh, there is no need to adjust the recipe in any way or defrost. We recommend adding them while frozen, make sure to do the toothpick test to check for doneness before taking them out of the oven. Enjoy!

Ooo a lovely twist, Dannie, thank you! 😃

Hello Louise, I appreciate you taking the time to share your thoughts. Just in case you miss our reply to your comment below, I wanted to let you know here as well 😊. We've retested the recipe, taking your feedback into account, and have adjusted the crumble topping measurements to enhance its texture. Regarding the thick batter, it is meant to be denser than your typical muffin mix, although it shouldn't be overly thick. If you've found it to be too thick, it could be due to using frozen berries instead of fresh, which can make the coconut oil solidify, or possibly due to measurement errors. For the most accurate results in baking, we recommend using grams/mL rather than cups/tablespoons. I hope this information is helpful should you decide to try the recipe again!

Hey Ranee, we haven't tried but it would work just fine - just be sure to chop the strawberries into small little pieces. The colour of strawberries after baking look more pale compared to raspberries, but the taste should still be delicious! 😊

Hey Megan! Hmm perhaps the blue tinge is from a reaction between the raspberries and the batter's ingredients. For example, the raspberries may have released juices during folding, and if the batter had an alkaline pH, it could have caused the anthocyanin pigments (responsible for red, purple, and blue colours) in the raspberries to turn blue. It also may be related to the type of raspberries you used. Despite the blue surprise, I'm glad you're excited to enjoy them 😃

Good idea! I think I’ll try this next time!

Hello Kelly, I had the same experience as you: the baking procedure did not turn out well, but the flavour was amazing
The icing/topping turned into a soup, and I think that it should say ‘room temperature coconut oil’ rather than ‘melted’. Or use vegan butter as you suggest😄
The muffin batter also failed for me despite following the recipe (measures, ingredients were the same). Instead of a batter, I got a hard bread dough consistency. I had to press down the muffin dough into my muffin tin☹️. I did not dare adding more wet ingredients

Hey Kelly, Megan, and Louise, thanks for sharing the insights! We've just re-tested the recipe and made some modifications to the crumble topping for an improved texture. Thanks so much for helping us improve what we do! Louise, we didn't experience the hard bread dough consistency you were referring to. Indeed the batter is a bit thicker than traditional muffin batter, but it shouldn't be overly thick. Might we ask if you used grams/mL measurements or cup measurements? The former allows for more precision. Lastly, if you used frozen berries over fresh ones, that could also contribute to the hardening of the batter as the coconut oil could start solidifying on contact - but the texture of the baked muffins should be the same! 😊

yayy! 🙌😊