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Raspberry Lemon Muffins: A Burst of Freshness in Every Bite

Raspberry Lemon Muffins are light, fluffy, and bursting with the perfect balance of tart lemon and sweet raspberry flavors. Made with a hint of lemon zest and juicy raspberries, these muffins are a refreshing treat that can be enjoyed for breakfast, brunch, or as a quick snack. The yogurt adds moisture while keeping the texture soft and tender. Perfect for any time of the year with fresh or frozen berries!

  • Total Time: 30 minutes

Ingredients

Scale

  • 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)

Instructions

  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.

  • Author: Paula
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast, Snack, Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 12
  • Calories: 175 per serving