This muffin is ideal because it has a delicious flavor and minimal sugar. I’ve also used other fruits; our absolute favorites are blueberries and raspberries, but strawberries, peaches, or cherries are also tasty, whether frozen or fresh. Any yogurt without fruit on the bottom is acceptable. adaptive to what you already have. Hope you had fun!
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- ½ cup plain yogurt
- 3 tablespoons vegetable oil
- 1 tablespoon lemon juice
- 2 egg whites
- ½ teaspoon lemon extract (Optional)
- 1 ½ cups all-purpose flour
- ¾ cup white sugar (Optional)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon grated lemon zest
- 1 cup frozen raspberries
- 2 tablespoons white sugar for decoration (Optional)
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
- In a large bowl, mix together the yogurt, oil, lemon juice, egg whites, and, if using, lemon extract. In a separate bowl, stir together the flour, 3/4 cup sugar, baking powder, salt, and lemon zest. Add the wet ingredients to the dry, and mix until just blended. Gently stir in the frozen raspberries. Spoon batter evenly into the prepared muffin cups. Sprinkle remaining sugar over the tops for decoration, if desired.
- Bake for 15 to 17 minutes in the preheated oven, or until the top springs back when lightly touched. Cool muffins in the tin on a wire rack.
Nutrition Facts
| Calories | 175 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 125 mg |
| Sugars | 20 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
This was an amazing recipe and me and my family really enjoyed it! I also tried making it gluten free by replacing the flour and, it turned out wonderful! Thank you for sharing this amazing recipe!
Tasty, but batter was lumpy and had to mix by hand at one point.
This is very good.
Since this recipe includes my favorite fruit, I just had to make these muffins. These little guys are my absolute favorite!! Going to make them again for breakfast!!!
I used 1/2 c. sugar. The batter turns out very thick, and I was skeptical. But the muffins turned out great!
These were not good. The raspberries made it too tart.
easy fast delicious
Used wild raspberries and substituted sour cream for yogurt. Not taking chances going to store for one item during quarantine!!!! Daughter took benedryl since she is mildly allergic to berries and ate two muffins!
I followed the recipe as written with the following exceptions: no lemon zest, plain Greek yogurt (protein) and 1 1/2 cups raspberries. These muffins were amazing! Recipe is so easy. Next time I will replace vegetable oil with applesauce to make them even more healthy.
Added chopped strawberries with blueberries- a touch of lemon & a little more sugar . Yum
I really like these. I used white whole wheat flour to add a little protein and fiber, and red currants from my garden. They’re not too sweet, which is how I like it. Don’t be alarmed that the batter is thick- it allows you to add all that fruit but retain the right texture I will definitely make them again!
Fantastic! Adults and children alike LOVED them. I used frozen raspberries, blueberries and raspberries and they enjoyed by all!
These are wonderful muffins. My mom, who is picky about food and likes a fluffy muffin, gave them a thumbs up. I had raspberry yogurt on hand so used that. I will be making these again…easy to make and delicious!
Better the second day. Added walnuts and much better with nuts. Batter was very thick and added milk . Maybe 2-3 tablespoons .
Great recipe, but the dough is way too dry, I added 1/2 cup milk to moisten. I also increased the zest to 1 tbsp (zest of an entire good-sized lemon). To kick it up a notch, I put in 2 Tbsp of Grand Marnier. I used frozen blueberries as the fuit to add in, and these muffins were a hit at my house!
Loved the batter not so much the raspberry. I will make it again and use blueberries. I did use vanilla yogurt. No other changes made. Muffins are very moist and just sweet enough.
I used 1 more T of lemon extract and next time I won’t skimp on the blueberries. SO GOOD.
Delicious and very moist
So delicious! I used plain yogurt with a dollop of mixed berry yogurt to make a full cup bc that’s what I had. I didn’t have lemon extract (didn’t even know that was a thing) so I added a tad more lemon juice and zest. I used fresh raspberries and broke them up a bit. My whole family LOVED these muffins:). As noted, they are dense but we liked that. Sooooooo good
they were great! the whole fam loved them! so easy and so tasty straight out of the oven!
Quick and easy recipe with great results. I never have lemon extract on hand so I just use a single-serve container of lemon yogurt instead of plain to get some extra lemon flavor in there. I also just zest the whole lemon. Sprinkling a little raw sugar on top just before baking is the perfect touch on these.