Lemon Raspberry Muffins are a delightful treat, combining the zesty flavor of lemon with the sweetness of fresh raspberries. Perfect for breakfast or an afternoon snack, the muffins are easy to whip up and will surely brighten your day with every bite.
When it comes to the ingredients, you can easily substitute Greek yogurt for vanilla yogurt to add a protein boost. If you’re looking to cut down on sugar, consider using a sugar alternative or adjusting the amount to suit your taste. For those with gluten sensitivities, a gluten-free flour blend would work just fine, ensuring everyone can enjoy the muffins. And don’t worry if you can’t find fresh raspberries; frozen ones are a great option, just make sure to fold them in gently to avoid a berry explosion in the batter.
Muffins & Cupcakes
Lemon Raspberry Muffins Recipe
Ingredients
- 1 lemon
- 1/2 cup sugar
- 1 cup vanilla yogurt
- 1/3 cup canola oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
- 1 cup flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups fresh raspberries (or frozen)
Instructions
- Preheat the oven to 400°F. Coat 12 large (1/2-cup) muffin cups with cooking spray or line them with paper liners.
- Use a vegetable peeler to remove the zest from the lemon in long strips. Combine the zest and sugar in a food processor; pulse until the zest is very finely chopped into the sugar.
- Add 1 cup of vanilla yogurt, 1/3 cup of canola oil, 1 large egg, and 1 teaspoon of vanilla extract to the food processor. Pulse until everything is blended smoothly.
- In a large bowl, mix together 1 cup of whole wheat flour, 1 cup of all-purpose flour, 1 1/2 teaspoons of baking powder, 1 teaspoon of baking soda, and 1/4 teaspoon of salt.
- Pour the yogurt mixture into the dry ingredients, folding gently until almost blended. Careful not to overwork the batter.
- Gently fold in 1 1/2 cups of fresh raspberries, taking care to avoid mashing them.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake the muffins for 18 to 25 minutes, until the edges and tops are golden. Allow them to cool in the pan for five minutes before turning them out onto a wire rack. Enjoy warm.
Part of our Homemade Muffin and Cupcake Recipes collection — Part 3 of 4: