Description
Indulge in the delightful fusion of tangy lemon and sweet raspberries with these Lemon Raspberry Muffins. Perfectly fluffy and bursting with flavor, these muffins are a healthier alternative for breakfast, brunch, or a satisfying snack. Made with wholesome ingredients such as white whole wheat flour and Greek yogurt, they offer a nutritious boost without compromising taste. Enjoy them fresh from the oven, or save some for later—these muffins are sure to impress!
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 (or extra-virgin olive 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, combine melted oil and honey. Add eggs, Greek yogurt, vanilla extract, and lemon zest; mix well.
- Pour the wet ingredients into the dry mixture and stir until just combined.
- Gently fold in the frozen raspberries.
- Divide batter among muffin cups and sprinkle with turbinado sugar.
- Bake for 22–24 minutes or until a toothpick comes out clean.
- Cool in the tin briefly before transferring to a wire rack.
Nutrition
- Serving Size: 1 muffin (70g)
- Calories: 166
- Sugar: 8g
- Sodium: 143mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg