Lemon Raspberry Muffins
These Lemon Raspberry Muffins are a delightful blend of zesty lemon and sweet raspberries, perfect for elevating your breakfast or snack time. Made with wholesome ingredients like white whole wheat flour and Greek yogurt, these muffins are not just delicious but also nutritious. They’re light and fluffy, making every bite a burst of summer flavor. Whether you’re starting your day or enjoying an afternoon treat, these muffins are sure to impress. Plus, they can be easily customized to fit dietary preferences, ensuring everyone can enjoy them!
- Prep Time: 15 minutes
- Cook Time: 24 minutes
- Total Time: 39 minutes
- Yield: Makes approximately 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1¾ cups white whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- ⅓ cup melted coconut oil
- ½ cup honey or maple syrup
- 2 eggs (room temperature)
- 1 cup plain Greek yogurt
- 2 teaspoons vanilla extract
- Zest of 1 medium lemon
- 1½ cups frozen raspberries
- 1 tablespoon turbinado sugar (for topping)
Instructions
- Preheat the oven to 350°F (175°C) and grease a muffin tin.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, mix melted coconut oil and honey until combined. Add eggs one at a time, then stir in Greek yogurt, vanilla extract, and lemon zest.
- Combine wet and dry ingredients gently until just mixed; fold in frozen raspberries.
- Fill the muffin tin evenly and top with turbinado sugar.
- Bake for 22–24 minutes until golden brown; check doneness with a toothpick.
Nutrition
- Serving Size: 1 muffin (68g)
- Calories: 162
- Sugar: 8g
- Sodium: 142mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 28mg
Find it online: https://auntcooks.com/lemon-raspberry-muffins/