Raspberry Lemon Muffins: A Burst of Freshness in Every Bite

Raspberry Lemon Muffins are a delightful treat that strikes the perfect balance between tart and sweet. These light and fluffy muffins are made with tangy lemon juice, zest, and juicy raspberries for a bright and refreshing flavor profile. Whether enjoyed for breakfast, brunch, or a quick snack, these muffins are sure to brighten your day.

Quick Benefits

These Raspberry Lemon Muffins are quick and easy to make, taking only 30 minutes from start to finish. They’re low in added sugar and can be made with fresh or frozen fruit, making them versatile and adaptable. Plus, the use of yogurt keeps them moist and adds a subtle tang.

Essential Ingredients

• ½ cup plain yogurt
• 3 tablespoons vegetable oil
• 1 tablespoon lemon juice
• 2 egg whites
• ½ teaspoon lemon extract (optional)
• 1 ½ cups all-purpose flour
• ¾ cup white sugar (optional)
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 1 teaspoon grated lemon zest
• 1 cup frozen raspberries
• 2 tablespoons white sugar for decoration (optional)

Preparation Steps

1. Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin or line with paper liners.
2. In a large mixing bowl, combine yogurt, oil, lemon juice, egg whites, and lemon extract (if using). Mix until well blended.
3. In a separate bowl, whisk together flour, ¾ cup sugar, baking powder, salt, and lemon zest.
4. Pour the wet ingredients into the dry ingredients and stir just until combined. Be careful not to overmix.
5. Gently fold in the frozen raspberries.
6. Spoon the batter evenly into the prepared muffin cups. If desired, sprinkle a little extra sugar on top for added crunch.
7. Bake for 15 to 17 minutes or until the tops spring back when lightly touched.
8. Let the muffins cool in the tin on a wire rack before serving.

Health Benefits

These muffins are relatively low in fat and contain protein from the yogurt and egg whites. The raspberries add a dose of fiber and antioxidants, while the lemon juice provides a boost of vitamin C. Reducing or omitting the sugar makes them an even healthier option.

Serving Suggestions

Serve Raspberry Lemon Muffins warm from the oven with a dollop of whipped cream or a smear of lemon curd. Pair them with a hot cup of tea or coffee for a perfect breakfast or afternoon treat.

Creative Variations

• Berry Mix-Up: Substitute raspberries with blueberries, strawberries, or cherries.
• Tropical Twist: Use pineapple or peach chunks with coconut yogurt.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend.
• Vegan Version: Replace egg whites with a flaxseed egg and use dairy-free yogurt.

Storage Tips

Store muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. To freeze, wrap each muffin individually in plastic wrap and place them in a freezer-safe bag for up to 3 months.

Pro Tips

• Use fresh raspberries for a more vibrant flavor, but frozen ones work just as well.
• Do not overmix the batter to keep the muffins light and fluffy.
• If using frozen raspberries, toss them lightly in flour before folding into the batter to prevent them from sinking.

Frequently Asked Questions

Can I use whole eggs instead of just egg whites? Yes, you can use one whole egg in place of two egg whites.

Can I make the batter ahead of time? It’s best to bake the muffins immediately after preparing the batter to maintain their light texture.

Can I use Greek yogurt instead of plain yogurt? Absolutely! Greek yogurt adds extra protein and a creamy texture.

Print