Description
Delight in the bright flavors of these Lemon Raspberry Muffins, a perfect balance of zesty lemon and sweet raspberries. Made with wholesome ingredients such as white whole wheat flour and Greek yogurt, these muffins are not only delicious but also a nutritious choice for breakfast, brunch, or a light snack. Their fluffy texture and refreshing taste make them ideal for any occasion, whether enjoyed fresh out of the oven or as a convenient grab-and-go treat throughout the week. Easy to prepare and naturally sweetened with honey or maple syrup, these muffins are sure to become a favorite in your household.
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 olive oil)
- ½ cup honey (or maple syrup)
- 2 large eggs
- 1 cup plain Greek yogurt
- 2 teaspoons vanilla extract
- Zest of 1 medium lemon
- 1½ cups frozen raspberries
- 1 tablespoon turbinado sugar (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, mix the melted oil and honey until combined, then beat in the eggs. Stir in Greek yogurt, vanilla extract, and lemon zest.
- Combine the wet ingredients into the dry ingredients, mixing gently until just combined.
- Fold in the frozen raspberries carefully to avoid crushing.
- Fill each muffin cup evenly with batter and sprinkle tops with turbinado sugar.
- Bake for 22–24 minutes or until golden brown; check doneness with a toothpick.
- Let cool in the pan briefly before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 24 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (approx. 100g)
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg