Lemon Raspberry Muffins

These vibrant Lemon Raspberry Muffins are the perfect blend of flavor and nutrition. Bursting with juicy raspberries and zesty lemon, these muffins are not only delicious but also made with wholesome ingredients like white whole wheat flour and Greek yogurt. They make an excellent choice for breakfast, brunch, or a delightful snack any time of the day. Enjoy the bright taste of summer in every bite!

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Jump to:

• Why You’ll Love This Recipe
• Tools and Preparation
• Essential Tools and Equipment
• Importance of Each Tool
• Ingredients
• For the Muffins
• How to Make Lemon Raspberry Muffins
• Step 1: Preheat the Oven
• Step 2: Mix Dry Ingredients
• Step 3: Combine Wet Ingredients
• Step 4: Combine Wet & Dry Mixtures
• Step 5: Fold in Raspberries
• Step 6: Fill Muffin Tin & Bake
• Step 7: Cool & Store
• How to Serve Lemon Raspberry Muffins
• With a Spread
• Alongside Beverages
• As Part of a Brunch Spread
• How to Perfect Lemon Raspberry Muffins
• Best Side Dishes for Lemon Raspberry Muffins
• Common Mistakes to Avoid
• Storage & Reheating Instructions
• Refrigerator Storage
• Freezing Lemon Raspberry Muffins
• Reheating Lemon Raspberry Muffins
• Frequently Asked Questions
• Can I substitute whole wheat flour?
• How do I make Lemon Raspberry Muffins vegan?
• What can I add to enhance flavor?
• How should I store leftover Lemon Raspberry Muffins?
• Can I use fresh raspberries instead of frozen?
• Final Thoughts
• 📖 Recipe Card

Why You’ll Love This Recipe

• Healthy Ingredients: These muffins use whole wheat flour and Greek yogurt, making them a nutritious option without sacrificing taste.
• Easy to Make: The simple steps ensure that even beginner bakers can whip up a batch with ease.
• Versatile Snack: Perfect for breakfast, snacks, or dessert—these muffins fit seamlessly into any part of your day.
• Freezer Friendly: You can easily freeze leftovers for a quick grab-and-go treat whenever you need it.
• Adjustable Recipe: With options for vegan, dairy-free, and gluten-free adaptations, everyone can enjoy these muffins.

Tools and Preparation

Before you dive into baking, gather your tools to make the process smooth and enjoyable.

Essential Tools and Equipment

• Muffin tin
• Mixing bowls (large and medium)
• Whisk
• Rubber spatula
• Measuring cups and spoons

Importance of Each Tool

• Muffin tin: Ensures even baking and helps shape the muffins perfectly.
• Mixing bowls: Allows for easy mixing of wet and dry ingredients without spills.
• Whisk: Helps achieve a smooth batter by thoroughly combining ingredients.
• Rubber spatula: Ideal for folding in delicate ingredients like raspberries without breaking them apart.

Ingredients

These bright and fluffy Lemon Raspberry Muffins are made with wholesome ingredients like white whole wheat flour, Greek yogurt, and naturally sweetened with honey or maple syrup. Bursting with juicy raspberries and zesty lemon, they’re a healthier muffin option that doesn’t compromise on flavor—perfect for breakfast, brunch, or a snack.

For the Muffins

• 1¾ cups white whole wheat flour or regular whole wheat flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine salt
• ⅓ cup melted coconut oil or extra-virgin olive oil
• ½ cup honey or maple syrup
• 2 eggs, preferably at room temperature
• 1 cup plain Greek yogurt
• 2 teaspoons vanilla extract
• Zest of 1 medium lemon (about ½ teaspoon)
• 1½ cups frozen raspberries (from a 10-ounce bag)
• 1 tablespoon turbinado sugar (raw sugar), for topping

How to Make Lemon Raspberry Muffins

Step 1: Preheat the Oven

Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin with butter, oil, or cooking spray if necessary.

Step 2: Mix Dry Ingredients

In a large mixing bowl:
1. Whisk together the flour, baking powder, baking soda, and salt. Make sure there are no lumps.

Step 3: Combine Wet Ingredients

In a medium bowl:
1. Whisk the melted oil and honey (or maple syrup) until well combined.
2. Add the eggs, beating them in one at a time.
3. Stir in the Greek yogurt, vanilla extract, and lemon zest.

If the coconut oil solidifies when mixed with cold ingredients:
– Warm gently in the microwave in 30-second increments until smooth.

Step 4: Combine Wet & Dry Mixtures

Pour the wet mixture into the bowl with dry ingredients:
– Stir gently with a large spoon until just combined. Do not overmix; some lumps are okay.

Step 5: Fold in Raspberries

Gently fold in the frozen raspberries. The batter will be thick.

Step 6: Fill Muffin Tin & Bake

Divide the batter evenly into the muffin tin:
– Sprinkle tops with turbinado sugar.
– Bake for 22–24 minutes, or until golden brown. A toothpick inserted in the center should come out clean.

Step 7: Cool & Store

Cool muffins in the tin on a wire rack:
– If needed, loosen muffins with a butter knife before removing.
– Store leftovers at room temperature (covered) for up to 2 days, in the refrigerator for up to 5 days, or freeze for up to 3 months.

How to Serve Lemon Raspberry Muffins

Lemon Raspberry Muffins are versatile and can be enjoyed in various ways. Whether for breakfast, brunch, or as a snack, these muffins can be paired with complementary flavors for an enhanced experience.

With a Spread

• Butter: A classic choice that adds richness.
• Cream Cheese: Adds a tangy creaminess that pairs well with the fruity flavors.
• Honey: Drizzle over the top for added sweetness.

Alongside Beverages

• Coffee: A perfect morning pick-me-up that balances the sweetness of the muffins.
• Herbal Tea: The lightness of herbal tea enhances the zesty lemon flavor.
• Fresh Juice: A refreshing complement, especially citrus juices.

As Part of a Brunch Spread

• Yogurt Parfait: Layered with yogurt and fruit for a delightful contrast.
• Fruit Salad: Fresh fruit salad provides a refreshing side with varied textures.

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How to Perfect Lemon Raspberry Muffins

To ensure your Lemon Raspberry Muffins are perfectly fluffy and delicious, consider these essential tips.

• Use Room Temperature Ingredients: Allow eggs and yogurt to come to room temperature for better mixing.
• Don’t Overmix the Batter: Stir until just combined; this keeps muffins tender.
• Fold in Berries Gently: Preserve the shape of raspberries by folding them in carefully.
• Check Doneness Early: Start checking at 22 minutes; ovens vary, and you want them golden but not overcooked.
• Cool Properly: Let them cool in the tin briefly before transferring to a wire rack for even cooling.

Best Side Dishes for Lemon Raspberry Muffins

Lemon Raspberry Muffins pair wonderfully with various side dishes. Here are some delicious options to consider when serving them.

1. Greek Yogurt Parfait: Layer with granola and fresh fruits for added texture and nutrition.
2. Smoothie Bowl: A vibrant smoothie bowl topped with seeds and fruits complements the muffins beautifully.
3. Oatmeal: Creamy oatmeal served on the side offers heartiness to your meal.
4. Cheese Platter: Include soft cheeses like brie or goat cheese for a savory contrast.
5. Avocado Toast: The creaminess of avocado pairs well with the tangy muffins.
6. Salad Greens: A light salad dressed with lemon vinaigrette enhances the muffin’s flavors without overpowering them.

Common Mistakes to Avoid

Making Lemon Raspberry Muffins can be a joy, but there are some common pitfalls to watch out for.

• Using Cold Ingredients: If your eggs and yogurt are cold, they can cause the coconut oil to solidify. Always use room temperature ingredients for a smooth batter.
• Overmixing the Batter: Mixing too much can lead to dense muffins. Stir until just combined; it’s okay if there are a few lumps.
• Skipping the Zest: The lemon zest adds essential flavor. Don’t skip it; incorporate it for a bright taste.
• Ignoring Oven Temperature: Baking at the wrong temperature can affect texture. Always preheat your oven to 350°F (175°C) for perfect muffins.
• Not Using Enough Raspberries: Too few raspberries diminish the fruity flavor. Use the full amount specified for maximum berry goodness.

Storage & Reheating Instructions

Refrigerator Storage

• • Store in an airtight container*: Keep muffins fresh for up to 5 days.
• • Use parchment paper*: Place between layers if stacking to prevent sticking.

Freezing Lemon Raspberry Muffins

• • Freeze in a single layer*: Lay muffins on a baking sheet before transferring to a container.
• • Use freezer-safe bags*: Seal tightly and label with the date for easy identification.

Reheating Lemon Raspberry Muffins

• Oven: Preheat to 350°F (175°C), place muffins on a baking sheet, and warm for about 10 minutes.
• Microwave: Heat individually on medium power for 15-20 seconds—perfect for a quick snack!
• Stovetop: Place in a non-stick pan with low heat, cover, and warm for about 5 minutes.

Frequently Asked Questions

Here are some common questions about making Lemon Raspberry Muffins.

Can I substitute whole wheat flour?

Yes, you can use all-purpose flour instead of whole wheat. This will result in lighter muffins.

How do I make Lemon Raspberry Muffins vegan?

Replace the eggs with flax eggs and use non-dairy yogurt or milk mixed with vinegar as a substitute.

What can I add to enhance flavor?

Consider adding nuts or chocolate chips along with the raspberries for extra texture and taste.

How should I store leftover Lemon Raspberry Muffins?

Keep them in an airtight container at room temperature for up to 2 days or refrigerate them for up to 5 days.

Can I use fresh raspberries instead of frozen?

Yes, fresh raspberries work well but may need careful handling as they are more delicate.

Final Thoughts

These Lemon Raspberry Muffins are not only delicious but also versatile! You can customize them based on your preferences by adding nuts, using different sweeteners, or even trying various fruit combinations. Don’t miss out on this tasty treat—give the recipe a try today!