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Wednesday - Friday: Noon - 6pm
Saturday: 9am to 5pm
Sunday: 10am to 5pm
Monday & Tuesday: Closed

Final day of 2017 season - November 22nd from noon to 6pm


Drop off your plastic bags and canning jars at the orchard and we'll re-use them!

We're always looking for wagons for people to use when they go to our pumpkin patch - feel free to drop off your old or un-used wagons at the orchard!

We're also happy to take any picnic tables you're getting rid of - even if it's just the 'bones' of the table.


Other Edibles at the Orchard

  • Apple Butter
  • Apple Pie in a Jar
  • Applesauce (smooth and chunky)
  • Caramel Apple Jam
  • Caramel Apples
  • Caramel Coating
  • Caramel Topping
  • Honey
  • Honeycrisp Applesauce
  • Maple Syrup
  • Rhuby Razz
  • Seedless Raspberry Spread
  • Spiced Cider Syrup

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Where Can you Find Us?

We are NOT a pick-your-own apple orchard. We are open for the 2017 season:
Click here for our seasonal daily hours.

N1959 Kroncke Road
Poynette, WI 53955

Take Hwy 51 North from Madison, go straight onto Hwy 22, turn east (right) onto Hwy 60 almost immediately. Drive 2 miles and go North (left) onto Kroncke Road. We're just over a mile on the left-hand side.

Want to talk to someone?
(608) 635-4780

Sunday, August 4, 2013

Raspberry Chocolate Chip Muffins

These are incredible muffins. Sally's Baking Addiction hits the mark with these large and delicious muffins. They are moist, delicious and the perfect combination of tartness from raspberries balanced with the sweetness of chocolate chips. And they are worth heading to Lapacek's Orchard for fresh raspberries.

Raspberry Chocolate Chip Muffins
3 cups flour
4 tsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon
2 eggs, room temperature
3/4 cup sugar
1/4 cup brown sugar
1 cup milk, room temperature
1/2 cup canola oil
1 tsp. vanilla
2/3 cup chocolate chips
1 1/4 cups fresh raspberries
Vanilla sugar
Preheat oven to 425°F. Grease jumbo muffin pans.

In a large bowl, combine flour, baking powder, salt and cinnamon. Mix until all dry ingredients are combined.

In a medium bowl, whisk together eggs and sugars until combined. Mix in milk, oil and vanilla.

Fold wet ingredients into dry ingredients together by hand. Fold in the chocolate chips, and then  gently fold in the raspberries.

Pour batter into prepared muffin tins, filling completely to the top. Sprinkle with vanilla sugar. Bake at 425°F for 5 minutes. Reduce oven temperature to 375°F and bake another 25 minutes until tops are golden. A toothpick inserted in the center should come out clean. Cool 10 minutes prior to serving. Makes 7 to 8 large muffins.


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