Raspberry Lemon Muffins

  4.3 – 445 reviews  • Muffin Recipes

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

  1. ½ cup plain yogurt
  2. 3 tablespoons vegetable oil
  3. 1 tablespoon lemon juice
  4. 2 egg whites
  5. ½ teaspoon lemon extract (Optional)
  6. 1 ½ cups all-purpose flour
  7. ¾ cup white sugar (Optional)
  8. 2 teaspoons baking powder
  9. ¼ teaspoon salt
  10. 1 teaspoon grated lemon zest
  11. 1 cup frozen raspberries
  12. 2 tablespoons white sugar for decoration (Optional)

Instructions

  1. Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
  2. 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.
  3. 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

Steven Brown
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!
Teresa Lang
Tasty, but batter was lumpy and had to mix by hand at one point.
Jessica Franco
This is very good.
Katelyn Griffith
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!!!
Michael Olson
I used 1/2 c. sugar. The batter turns out very thick, and I was skeptical. But the muffins turned out great!
Laura Thomas
These were not good. The raspberries made it too tart.
Morgan House
easy fast delicious
Keith Vargas
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!
Maria Mitchell
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.
George Gonzalez
Added chopped strawberries with blueberries- a touch of lemon & a little more sugar . Yum
Amanda Harris
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!
Jason Lowe
Fantastic! Adults and children alike LOVED them. I used frozen raspberries, blueberries and raspberries and they enjoyed by all!
Brenda Hayes
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!
Michael Harris
Better the second day. Added walnuts and much better with nuts. Batter was very thick and added milk . Maybe 2-3 tablespoons .
Mr. John Mitchell
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!
Brittany Hoffman
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.
Thomas Gomez
I used 1 more T of lemon extract and next time I won’t skimp on the blueberries. SO GOOD.
Lisa Flores
Delicious and very moist
Rachel Garrett
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
Tonya Morgan
they were great! the whole fam loved them! so easy and so tasty straight out of the oven!
Nathan Black
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.

 

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