Description

These Lemon Raspberry Muffins are a refreshing and delightful treat, perfect for breakfast, brunch, or a satisfying snack. Infused with the zesty brightness of lemon and the sweet burst of juicy raspberries, these muffins are made with wholesome ingredients like white whole wheat flour and Greek yogurt, ensuring a nutritious start to your day without sacrificing flavor. Easy to prepare and freezer-friendly, you can enjoy them fresh from the oven or save some for later. Whether paired with coffee or served alongside fresh fruit, these muffins are sure to brighten any occasion.

Ingredients

Scale

1¾ cups white whole wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine salt
⅓ cup melted coconut oil or extra-virgin olive oil
½ cup honey or maple syrup
2 eggs
1 cup plain Greek yogurt
2 teaspoons vanilla extract
Zest of 1 medium lemon
1½ cups frozen raspberries

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Instructions

Preheat the oven to 350°F (175°C) and grease a muffin tin.
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, mix melted oil and honey (or syrup). Add eggs one at a time and mix well. Stir in Greek yogurt, vanilla extract, and lemon zest.
Combine wet ingredients with dry ingredients until just mixed; avoid overmixing.
Gently fold in frozen raspberries.
Divide batter into muffin cups and sprinkle with turbinado sugar.
Bake for 22–24 minutes until golden brown; check doneness with a toothpick.
Cool on a wire rack before serving.

Prep Time: 15 minutes
Cook Time: 24 minutes
Category: Desserts
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin (65g)
Calories: 160
Sugar: 10g
Sodium: 95mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 3g
Protein: 4g
Cholesterol: 35mg