This is the perfect muffin - really yummy flavor yet not much sugar. I've used different fruits too - blueberries and raspberries are our absolute favorites, but strawberries, peaches, or cherries are good too - frozen or fresh. You can use any kind of yogurt without fruit on the bottom. Easily adaptable to what you have. Hope you enjoy!

Raspberry Lemon Muffins

yogurt

vegetable oil

lemon juice

lemon extract

all-purpose flour

white sugar

baking powder

salt

lemon

raspberries

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.


These muffins are pretty tasty and guiltless. If you have raspberry or lemon yogurt on hand I strongly suggest you use it! I didn't have any yogurt to use so I replaced it with sour cream and had to add a bit of milk because it was a tad too thick.  I used 1 whole egg in place of the 2 egg whites. I filled my muffin tins half full and topped each one off with a sugar crumb topping that follows:  Mix 1 cup sugar, 2/3 cup flour, 2 tsp cinnamon and enough softened butter to form a crumbly mixture... about 5 TBLS.  Bake as directed.  Yummy!!

First, I must say that I didn't follow this recipe exactly.  I know that my rating it at 5 stars will frustrate some, but I truly think that the base recipe is great.  I live in a very rural area with limited grocery selections.  (When I get out of town, I hit the super markets like other hit the mall.)  My local grocery did not have lemon yogurt, or rasberries.  They did have blueberry yogurt and frozen blueberries.  I made these 2 substitutions, but followed the rest of the recipe exactly.  The muffins were awesome.  I loved the lemon/blueberry flavor.  I can't wait to try it with rasberries.

I make these muffins all the time!  The first time I made them I followed the recipe but I wanted more flavor so now I use 3 tbsps of lemon juice instead of 1 tbsp and increase the fruit by about a 1/2 cup.  I love them and they taste great the next day too.

Really good- moist, just sweet enough, nice to have a different kind of muffin besides the old stand bys.  Note to reviewers: if you're gonna change practically everything about the recipe, you should not be allowed to review it- submit your own recipe. I am so tired of reading reviews that don't honor the recipe as written.

Excellent muffins! I used one whole egg instead of the egg whites and they turned out fine.

Oh Wow! Absolutely sensational! I didn't notice that the description said not to use yogurt with fruit on the bottom, but that's exactly what I used. (Raspberry) They came out really great nonetheless. I added extra berries to the batter and topped the muffins with a crumb topping. Thanks for sharing Kathy!

Yum! Yum! Yum! I made these for my parents who are SUPPOSED to eat healthy foods but most of the time don't and they loved them! Not one of us would've guessed these were low in fat. I love pastries for breakfast but don't eat them because of the fat/sugar content. These are a great way to feel like I can still have my morning sweet treat.

This recipe is so great, I can't believe it is low fat! I made mini muffins & they took about 10 to 12 minutes to bake. I definitely recommend this one!

Excellent muffins! I used one whole lemon for both the lemon zest and lemon juice called for in the recipe. I did omit the lemon extract. The batter came together nicely -a little fluffy, and I did not overmix, just enough to combine. I filled 16 muffins tins about 2/3 full. I also took the option and sprinkled raw sugar cane on top of the muffins for decoration. The muffins were baked in 16 minutes flat. I like the light yellow color of muffins with red bits of raspberries peeking out as it is very eye appealing. I could see the sugar decorations on the round muffin top as well. And the muffins smelled lemon-y. The paper liner came off the muffins easily. The muffin itself is very moist, light and tasty. I was pleased it was not "too" tart and not "too" sweet - just right. I normally don't like super sweet desserts but in this case, the sugar works well with both the lemon and raspberries because it offsets the tartness with its' sweetness. Next time I may add just a little more lemon juice for that stronger lemony flavor (personal preference). A very light, fruity and refreshing muffin! This recipe leaves room to substitute the fruit for others like blueberries, strawberriee, etc.

I'm sorry but these are sooooo thick and dense, I should have known to add something else when I saw the dough.  It was like eating a a big ball of dough, bummer I think I'll have to throw them away :(

A dozen muffins bursting with flavors of fresh raspberries and tangy lemon.

raspberry lemon muffins

Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 30 minutes

Servings: 12

Cost: $2.42 /serving

Author : Kathy

Ingredients

Instructions

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