Lemon Raspberry Muffins

These delightful Lemon Raspberry Muffins are the perfect blend of zesty lemon and sweet raspberries. They’re not just tasty, but also made with wholesome ingredients like white whole wheat flour and Greek yogurt. Ideal for breakfast, brunch, or a light snack, these muffins are both nutritious and satisfying. Enjoy them fresh out of the oven or as a grab-and-go treat throughout the week.

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Jump to:

• Why You’ll Love This Recipe
• Tools and Preparation
• Essential Tools and Equipment
• Importance of Each Tool
• Ingredients
• For the Muffins
• How to Make Lemon Raspberry Muffins
• Step 1: Preheat the Oven
• Step 2: Mix Dry Ingredients
• Step 3: Combine Wet Ingredients
• Step 4: Combine Mixtures
• Step 5: Add Raspberries
• Step 6: Fill Muffin Tin
• Step 7: Bake
• Step 8: Cool and Store
• How to Serve Lemon Raspberry Muffins
• With Fresh Fruit
• With Spreads
• As Part of a Breakfast Platter
• With Beverages
• How to Perfect Lemon Raspberry Muffins
• Best Side Dishes for Lemon Raspberry Muffins
• Common Mistakes to Avoid
• Refrigerator Storage
• Freezing Lemon Raspberry Muffins
• Reheating Lemon Raspberry Muffins
• Frequently Asked Questions
• Can I use fresh raspberries instead of frozen?
• How do I make these Lemon Raspberry Muffins gluten-free?
• What is the best way to store leftover Lemon Raspberry Muffins?
• Can I make these muffins vegan?
• How long do Lemon Raspberry Muffins last?
• Final Thoughts
• 📖 Recipe Card

Why You’ll Love This Recipe

• Wholesome Ingredients: Made with whole wheat flour and Greek yogurt, these muffins are packed with nutrients.
• Easy to Make: Mixing wet and dry ingredients is simple; you’ll have fresh muffins in no time!
• Versatile Flavor: The combination of lemon and raspberry creates a refreshing taste that pleases everyone.
• Perfect for Any Occasion: Great for breakfast, snacks, or even dessert—these muffins fit seamlessly into any meal plan.
• Health-Conscious Choice: Naturally sweetened with honey or maple syrup, they’re a refined sugar-free delight.

Tools and Preparation

Before you start baking your Lemon Raspberry Muffins, gather your tools to ensure a smooth process.

Essential Tools and Equipment

• Muffin tin
• Mixing bowls (large and medium)
• Whisk
• Rubber spatula
• Measuring cups and spoons

Importance of Each Tool

• Muffin tin: Essential for shaping your muffins perfectly.
• Mixing bowls: Helps keep ingredients organized when preparing mixtures.
• Whisk: Ensures all ingredients are well combined for fluffy muffins.
• Rubber spatula: Useful for gently folding in raspberries without crushing them.

Ingredients

These bright and fluffy Lemon Raspberry Muffins are made with wholesome ingredients like white whole wheat flour, Greek yogurt, and naturally sweetened with honey or maple syrup. Bursting with juicy raspberries and zesty lemon, they’re a healthier muffin option that doesn’t compromise on flavor—perfect for breakfast, brunch, or a snack.

For the Muffins

• 1¾ cups white whole wheat flour or regular 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, preferably at room temperature
• 1 cup plain Greek yogurt
• 2 teaspoons vanilla extract
• Zest of 1 medium lemon (about ½ teaspoon)
• 1½ cups frozen raspberries (from a 10-ounce bag)
• 1 tablespoon turbinado sugar (raw sugar), for topping

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How to Make Lemon Raspberry Muffins

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with butter, oil, or cooking spray if necessary.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together:
1. The flour
2. Baking powder
3. Baking soda
4. Salt

Step 3: Combine Wet Ingredients

In a medium bowl, whisk together:
1. Melted oil
2. Honey (or maple syrup)

Beat in the eggs until well combined. Then stir in:
– Greek yogurt
– Vanilla extract
– Lemon zest

If your coconut oil solidifies when mixed with cold ingredients, warm the mixture gently in the microwave in 30-second increments until smooth.

Step 4: Combine Mixtures

Pour the wet ingredients into the bowl of dry ingredients. Stir gently with a large spoon until just combined—do not overmix; some lumps are okay.

Step 5: Add Raspberries

Gently fold in the frozen raspberries to avoid crushing them. The batter will be thick.

Step 6: Fill Muffin Tin

Divide the batter evenly into the muffin tin cups. Sprinkle the tops lightly with turbinado sugar.

Step 7: Bake

Bake for 22–24 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.

Step 8: Cool and Store

Allow the muffins to cool in the tin on a wire rack. If needed, use a butter knife to loosen them before removing. Store leftover muffins at room temperature (covered) for up to 2 days, in the refrigerator for up to 5 days, or freeze for up to 3 months.

How to Serve Lemon Raspberry Muffins

These Lemon Raspberry Muffins are versatile and can be enjoyed in many delightful ways. Whether for breakfast or a snack, here are some serving suggestions to elevate your muffin experience.

With Fresh Fruit

• Sliced Strawberries: Top your muffins with fresh strawberries for a refreshing twist.
• Mixed Berries: Serve with a side of blueberries and blackberries to complement the raspberry flavor.

With Spreads

• Butter: A pat of softened butter adds richness to the muffins.
• Cream Cheese: Spread a layer of cream cheese for a tangy contrast to the sweetness.

As Part of a Breakfast Platter

• Yogurt Parfait: Pair with Greek yogurt and granola for a balanced breakfast.
• Smoothie Bowl: Enjoy alongside a smoothie bowl filled with fruits and nuts.

With Beverages

• Coffee: The bright flavors of the muffins pair perfectly with a cup of coffee.
• Herbal Tea: A calming herbal tea enhances the lemony zest of the muffins.

How to Perfect Lemon Raspberry Muffins

To ensure your Lemon Raspberry Muffins turn out perfectly every time, follow these helpful tips.

• Preheat Your Oven: Always preheat your oven to ensure even baking, which helps achieve that golden top.
• Use Room Temperature Ingredients: Ingredients like eggs and yogurt mix better when at room temperature, leading to a fluffier texture.
• Don’t Overmix: Mix the wet and dry ingredients until just combined. Overmixing can make the muffins dense.
• Fold Gently: When adding raspberries, gently fold them into the batter to avoid breaking them up too much.
• Check for Doneness Early: Start checking your muffins a few minutes before the suggested bake time to prevent overbaking.
• Cool Properly: Allow muffins to cool in the tin briefly before transferring them to a wire rack for even cooling.

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Best Side Dishes for Lemon Raspberry Muffins

These muffins can be complemented with various side dishes that enhance their flavor. Here are some great options.

1. Greek Yogurt Parfait: Layer Greek yogurt with honey and fresh fruits for added creaminess.
2. Fruit Salad: A colorful fruit salad brings freshness and balance alongside the muffins.
3. Oatmeal Bowl: A warm bowl of oatmeal topped with nuts and berries offers hearty nutrition.
4. Chia Seed Pudding: Creamy chia pudding provides healthy fats and fiber, perfect for pairing.
5. Nut Butter Toasts: Whole grain toast spread with almond or peanut butter adds protein and flavor contrast.
6. Cottage Cheese with Pineapple: This sweet and savory combo pairs well with the lemony notes of the muffins.
7. Green Smoothie: A vibrant green smoothie adds nutrients while balancing out sweetness from the muffins.
8. Avocado Toast: Creamy avocado on whole grain bread offers healthy fats that pair nicely with sweet muffins.

Common Mistakes to Avoid

When making Lemon Raspberry Muffins, it’s easy to make some common mistakes. Here are a few to keep in mind.

• Overmixing the batter: This can lead to tough muffins. Mix until just combined, leaving some lumps for the best texture.
• Using cold ingredients: Cold eggs and yogurt can cause the coconut oil to solidify. Let them reach room temperature before mixing.
• Skipping the zest: Lemon zest adds essential flavor. Don’t skip this step—it’s key to a bright muffin!
• Not measuring flour correctly: Packing flour into your measuring cup can result in dry muffins. Use the spoon-and-level method for accuracy.
• Ignoring baking times: Ovens vary, so keep an eye on your muffins. Start checking at 22 minutes to prevent overbaking.

Refrigerator Storage

• Store Lemon Raspberry Muffins in an airtight container.
• They will remain fresh for up to 5 days in the refrigerator.

Freezing Lemon Raspberry Muffins

• Place muffins in a freezer-safe bag or container.
• They can be frozen for up to 3 months. Make sure to label the bag with the date!

Reheating Lemon Raspberry Muffins

• Oven: Preheat to 350°F (175°C) and heat muffins for about 10 minutes until warm.
• Microwave: Heat individually for about 15-20 seconds; be careful not to overheat as they can become rubbery.
• Stovetop: Place muffins in a covered skillet on low heat for a few minutes, turning occasionally until warmed through.

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Frequently Asked Questions

Can I use fresh raspberries instead of frozen?

You can use fresh raspberries, but be gentle when mixing them in as they are more delicate than frozen ones.

How do I make these Lemon Raspberry Muffins gluten-free?

Substitute white whole wheat flour with a 1:1 gluten-free all-purpose flour blend for delicious gluten-free muffins.

What is the best way to store leftover Lemon Raspberry Muffins?

Keep them in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Can I make these muffins vegan?

Yes! Replace the eggs with flax eggs and use non-dairy yogurt or milk mixed with vinegar instead of regular yogurt.

How long do Lemon Raspberry Muffins last?

These muffins last up to 5 days in the refrigerator and can be frozen for up to 3 months.

Final Thoughts

These Lemon Raspberry Muffins are not only delicious but also versatile. With their bright flavors and fluffy texture, they’re perfect for breakfast, snacks, or brunch gatherings. Feel free to customize by adding nuts or using different fruits based on your preference!