lemon raspberry muffins

Delicious fluffy and moist Raspberry Muffins made with fresh or frozen raspberries, a hint of lemon, and a simple glaze on top.

Lemon Raspberry Muffins

all-purpose flour

sugar

Tablespoon baking powder

salt

eggs

milk

lemon (, juice and zest)

oil ((vegetable or canola oil))

raspberries ((fresh

lemon juice

Preheat oven to 400 degrees F. Add eggs, oil, and zest from the lemon to a mixing bowl. Measure milk in a liquid measuring cup and squeeze the juice from the lemon into it. Set aside for 1 minute, then add to the bowl with the other ingredients and mix to combine.

In a separate large bowl combine dry ingredients: flour, sugar, baking powder, and salt in a large bowl. Stir the wet ingredients into the flour mixture, being careful not to over-mix the batter.

Fold in the raspberries.

Line a muffin tin with liners, or grease with non-stick cooking spray. Fill muffin cups 3/4 full. Bake at 400 degrees F for 16-20 minutes or until a toothpick inserted in the center comes out with few crumbs.

In a small bowl, whisk together the confectioners sugar and 2 tablespoons lemon juice. (if you want the glaze even thinner, add an extra tablespoon of lemon juice). Allow the muffins to cool for a few minutes before drizzling with glaze.

For the glaze:

https://content.jwplatform.com/videos/9Cp1zqrJ.mp4

Raspberry Muffins

These delicious raspberry muffins are moist and fluffy. They’re healthier than most, too, since they are made from whole wheat flour and naturally sweetened with honey. Recipe yields 1 dozen muffins.

white whole wheat flour flour

baking powder

baking soda

fine-grain sea salt

coconut oil olive oil

honey

eggs,

plain Greek yogurt*

vanilla extract

lemon

Preheat the oven to 350 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter, coconut oil or cooking spray (my pan is non-stick and doesn’t require any grease).

In a large mixing bowl, combine the flour, baking powder, baking soda and salt. Blend well with a whisk.

In a medium mixing bowl, combine the oil and honey or maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt, vanilla and lemon zest. Mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)

Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). Gently fold the raspberries into the batter. The mixture will be thick, but don’t worry.

Divide the batter evenly between the 12 muffin cups (I used an ice cream scoop with a wire level, which worked perfectly). Sprinkle the tops of the muffins with turbinado sugar. Bake the muffins for 22 to 24 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.

Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. If you have leftover muffins, store them, covered, at room temperature for 2 days, or in the refrigerator for up to 5 days. Freeze leftover muffins for up to 3 months.

I used buttermilk because that is what I had on hand, AP flour, and honey. These were bright and delicious! Will be putting in our breakfast rotation. Thank you for such a great recipe!

These are delicious muffins!!  I followed the recipe using almond milk with vinegar and subbed one teaspoon almond extract for one of the teaspoons of vanilla extract.  Soooo good.  I made these in full size and mini. Thanks for the tasty treat!

Very easy to make and they tasted so good.  I made them with maple syrup and not honey.

I really enjoyed these muffins! Almost like a fruit explosion! I did tweak it a little because I only had sweetened vanilla bean Greek yogurt - I halved the maple syrup, and omitted the vanilla extract. I also used whole wheat pastry flour as I didn’t have regular whole wheat flour. Turned out great!

I did not like this recipe. It was pretty fussy, having to remelt my wet ingredients was extra work (the coconut oil hardened, and I had to temper my eggs to keep the pull 3 from cooking them), and the muffins emerged with greasy bottoms, which did not look nice at all. The flavor was pretty good 3 star), but would have benefitted from lemon juice.

These muffins are AMAZING!!  I use avocado oil and honey and the muffins always turn out so light and perfect. My husband requests them before any other kind of muffins or cookies:)

Hi Kate! This is the second recipe of yours that I have made to perfection!! I love that you make creating in the kitchen fun and easy. I didn't have a cupcake pan so I made this one as a loaf. I followed the baking time for your banana bread, which is what I will make next (waiting for the bananas to ripen). Thank you for another hit in the kitchen! I feel so empowered to make wonderfully, healthy recipes that taste great, and you have made that possible. My next purchase will be your Love Real Food Cookbook. Thank you again for making cooking and baking fun, easy and delicious!!!

Easy and delicious. I added some lemon juice for a little extra kick, plus they weren’t too sweet which I always appreciate!

These came out insanely delicious! Super sweet and so full of flavor. They make a wonderful breakfast or snack!! Everyone was asking me to share the recipe  :)

Lemon Raspberry Muffins with a light lemon flavor, filled with fresh raspberries and then topped with a sweet buttery streusel topping. These muffins are perfect for breakfast or a sweet snack any time of the day!

LEMON RASPBERRY STREUSEL MUFFINS

oz lemon yogurt (I used Greek yogurt

flour

raspberries

butter

In a large bowl, mix yogurt, eggs, sugar and oil. In a separate bowl, mix together the flour, baking powder and baking soda.

Add the dry ingredients and stir until well mixed.

Fold in raspberries and fill muffin cups 3/4 full.  (This recipe makes about 18 regular sized muffins.)

To make streusel, use a pastry blender or a fork to mash ingredients for several minutes, until butter is well incorporated and the consistency more like crumbles than sand.

Sprinkle topping over batter and bake bake muffins at 400° for 18-22 minutes.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1661968095/iDING4W81.mp4

Wonderful recipe for Lemon Raspberry Streusel Muffins.

Top 3 lemon raspberry muffins recipes from across the web

The most viewed lemon raspberry muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Lemon Raspberry Muffins

Lemon Raspberry Muffins

LEMON RASPBERRY STREUSEL MUFFINS

Top 3 lemon raspberry muffins recipes from across the web

The most viewed lemon raspberry muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon Raspberry Muffins

Lemon Raspberry Muffins

LEMON RASPBERRY STREUSEL MUFFINS

The most viewed lemon raspberry muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine