Description
Bright and fluffy, these Lemon Raspberry Muffins are a delightful blend of zesty lemon and juicy raspberries, making them an irresistible choice for breakfast, brunch, or a quick snack. Made with wholesome ingredients like whole wheat flour and Greek yogurt, they offer a nutritious alternative without sacrificing flavor. Each muffin is naturally sweetened, perfectly fluffy, and bursting with fruity goodness. Whether enjoyed fresh from the oven or as part of a meal prep, these muffins are sure to become a favorite in your household.
Ingredients
Scale
- 1¾ cups white whole wheat flour
- ⅓ cup melted coconut oil
- ½ cup honey or maple syrup
- 2 eggs
- 1 cup plain Greek yogurt
- Zest of 1 medium lemon
- 1½ cups frozen raspberries
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- 1 tablespoon turbinado sugar (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin.
- In one bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, mix melted oil and honey/maple syrup before adding eggs one by one. Stir in yogurt, vanilla extract, and lemon zest.
- Combine wet ingredients with dry ingredients gently until just mixed; fold in raspberries.
- Divide batter into muffin cups, sprinkle with turbinado sugar, and bake for 22–24 minutes until golden.
- Prep Time: 15 minutes
- Cook Time: 24 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 165
- Sugar: 8g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 37mg