Lemon Raspberry Muffins
Lemon raspberry muffins that taste like your favorite bakery-style treats! These muffins have a hint of lemon flavor with lots of fresh raspberries!
Servings: 12 muffins
Calories: 255kcal
Ingredients
- 2 ¼ cups all purpose flour or 50:50 whole wheat flour and all purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup sugar
- ½ cup coconut oil melted, or use canola, vegetable, corn oil
- 1 cup greek yogurt or light sour cream I used 1/2 greek yogurt + 1/2 sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice + zest of 1 lemon
- 1 ½ cups raspberries (approx. 8-10 oz) fresh or frozen
Instructions
- PREP: Place a rack near the center of the oven and preheat the oven to 375ºF. Spray a muffin pan with cooking spray and set aside.
- COMBINE: In a large bowl, combine the flour, baking powder, baking soda, and salt. Whisk and set aside.
- RUB: In a medium bowl, combine the sugar and the lemon zest. Mix using a wooden spoon or between the palms of your hands so that the sugar soaks up oil from the lemon zest.
- WET INGREDIENTS: add the oil, yogurt (or sour cream), eggs, vanilla extract, and lemon juice. Continue to whisk until most of the sugar dissolves.
- BATTER: Pour the wet mixture into the dry mixture and fold until just combined. Do not overmix. Fold in the raspberries. Allow the batter to rest for 10 minutes.
- BAKE: divide the muffin batter into the muffin pans and bake for 18-22 minutes or until a toothpick inserted into the muffin comes out clean with just a few crumbs.
- LET COOL: Let muffins cool in the pan for 10 minutes before removing to a cooling rack as they are extremely moist!
Notes
- Make sure the yogurt and eggs are room temperature in this recipe.
Nutrition
Calories: 255kcal | Carbohydrates: 37g | Protein: 5g | Fat: 10g | Fiber: 2g | Sugar: 18g
