Lemon Raspberry Muffins
Total Time
32 minutes
Prep Time
10 mins
Cook Time
22 mins
Rating
4.8 out of 5 stars
(166)
Ingredients
12 muffins
- 1¾ cups white whole wheat flour or regular whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine-grain sea salt
- ⅓ cup melted coconut oil or extra-virgin olive oil
- ½ cup honey or maple syrup
- 2 eggs, preferably at room temperature
- 1 cup plain Greek yogurt*
- 2 teaspoons vanilla extract
- Zest of 1 medium lemon (about ½ teaspoon)
- 1½ cups Cascadian Farm Organic Frozen Raspberries (from one 10-ounce bag)
- 1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on top
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Preparation
Chef’s notes
Recipe adapted from my carrot muffins.
Make it vegan:
You can replace the eggs with flax eggs. Replace the yogurt with a smaller amount of vegan buttermilk—just mix ⅔ cup non-dairy milk with 2 teaspoons vinegar. Let it rest for 5 minutes before adding it to the other liquid ingredients. Or, use 1 cup vegan yogurt.
Make it dairy free:
See buttermilk option above.
Make it egg free:
Substitute flax eggs for the regular eggs.
Make it gluten free:
Substitute an all-purpose gluten-free flour blend for the whole wheat flour. Bob’s Red Mill makes a GF blend that works well.
*Note on Greek yogurt:
I’ve used a variety of fat percentages and the muffins have always turned out well. Higher fat yogurt will yield a somewhat more rich muffin. You can also substitute plain (not Greek) yogurt, but your muffins might not rise quite as high.