How to Make Raspberry Lemon Muffins - A Step-by-Step Guide

Craving a delicious treat that combines the tangy sweetness of raspberries with the fresh zest of lemon? Look no further than these delectable Raspberry Lemon Muffins. This recipe is perfect for a brunch, afternoon snack, or even as a sweet addition to a tea or coffee break. The combination of raspberries and lemon creates a burst of flavor that is sure to tantalize your taste buds and leave you wanting more.

These muffins are not only delicious, but they are also easy to make, making...

Read more

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)

Information

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Servings: 12
  • Yield: 12 muffins

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
  • In a large bowl, mix together the yogurt, oil, lemon juice, egg whites, and, if using, lemon extract. In a separate bowl, stir together the flour, 3/4 cup sugar, baking powder, salt, and lemon zest. Add the wet ingredients to the dry, and mix until just blended. Gently stir in the frozen raspberries. Spoon batter evenly into the prepared muffin cups. Sprinkle remaining sugar over the tops for decoration, if desired.
  • Bake for 15 to 17 minutes in the preheated oven, or until the top springs back when lightly touched. Cool muffins in the tin on a wire rack.
  • Nutrition

    175 cal.

    • Total Fat: 4g
    • Saturated Fat: 1g
    • Cholesterol: 1mg
    • Sodium: 125mg
    • Total Carbohydrate: 33g
    • Dietary Fiber: 1g
    • Total Sugars: 20g
    • Protein: 3g
    • Vitamin C: 4mg
    • Calcium: 58mg
    • Iron: 1mg
    • Potassium: 76mg