Raspberry Lemon Muffins
Raspberry Lemon Muffins are such a delightful and flavorful muffin recipe. These muffins include lemon yogurt (I used Icelandic skyr yogurt which is much thicker than regular Greek yogurt). It also includes grated lemon peel and raspberries. The combination of raspberries and lemon flavor is heavenly. If you enjoy a sweet treat with your morning coffee, these muffins will do it!
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I made a couple of batches of this recipe last fall for our Sunday morning Hostess Committee at church. I usually bake the day before and bring those goodies in early the mornings we serve. When I made the first batch of these muffins, I followed the original recipe really closely. However, I felt the texture was extremely dry, so I added half-and-half. The second time I made the recipe, I added the half-and-half and additional Lemon yogurt which gave the muffins a much better consistency and flavor, in my opinion. Those changes are reflected on my recipe card below.
Everyone loved Raspberry Lemon Muffins and gobbled them up in no time. These muffins are delicious for a weekday or weekend breakfast, and freeze well if you want to pull them out during the week. They’re also marvelous for company or holiday breakfasts. Add some protein and fruit and you have a great brunch menu. Enjoy.
Raspberry Lemon Muffins are a great sweet treat to go with your morning coffee!
Raspberries, Lemon Yogurt, and grated Lemon Peel cause these muffins to just burst with flavor.
These muffins are marvelous for a company or holiday breakfast.
Raspberry Lemon Muffins freeze well so they can be pulled out of the freezer and microwaved for a grab-and-go breakfast!
Here’s what I did.
I used these ingredients, plus half-and-half.
Place unbleached flour in a large mixing bowl (bleached flour toughens baked goods). Add granulated sugar, baking powder, baking soda and salt.
Stir well to combine; set aside.
Melt butter in a medium mixing bowl. Set aside to cool slightly.
Grate lemon rind and set aside.
Add eggs, lemon yogurt, vanilla, grated lemon peel and half-and-half.
Whisk ingredients to combine.
Add liquid ingredients to dry ingredients in large mixing bowl.
Wash raspberries gently in colander.
Pat dry gently between layers of paper towels.
Add raspberries to batter.
Stir gently to combine; do NOT overmix the batter.
Spray muffin tins with cooking spray. Spoon batter into muffin tins about 7/8 full.
Bake muffins at 400 degrees for about 18 minutes, until a toothpick inserted in center comes out clean.
Cool in muffin pans about 5-10 minutes before removing to wire cooling racks to cool completely. Serve on serving trays.
Raspberry Lemon Muffins even make delicious snacks for tailgating parties and potlucks.
Every bite is filled with lemony flavoring and raspberries!
If you enjoy the flavors of raspberries and lemon, you’ll find the combination heavenly in these scrumptious muffins.
Here’s the recipe.
RASPBERRY LEMON MUFFINS
(Recipe adapted from Taste of Home, Annual Recipes, 1999, pg. 277)
Raspberry Lemon Muffins
Equipment
- 1 12-tin regular sized muffin pan
- 1 6-tin regular-sized puffin pan (or two 12-tin muffin pans but you will not use all the spaces)
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 whisk
- 1 wooden spoon
- 1 colander
- 1 lemon zester or grater
- measuring cups
- measuring spoons
- 2 wire cooling racks
Ingredients
- 2 cups unbleached all-purpose flour (Bleached flour toughens baked goods)
- 2/3 cup granulated sugar
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. sea salt
- 2 large eggs lightly beaten
- 8 oz. container lemon Greek yogurt (I used 8.8-ounces or two 4.4-oz. Icelandic skyr yogurt) see note below
- 1/4 cup salted butter melted and cooled (1/2 stick)
- 1 tsp. grated lemon peel
- 1 tsp. pure vanilla extract
- 1/2 cup half-and-half
- 1 1/2 cups fresh raspberries gently washed and patted dry with paper towels
Instructions
- Preheat oven to 400°.
- Spray 18 regular-sized muffin tins with cooking spray; set aside.
- Wash raspberries gently in colander.
- Pat dry between layers of paper towels; set aside.
- In a large mixing bowl, whisk or stir flour, sugar, baking powder, baking soda and salt.
- In a medium mixing bowl, combine eggs, yogurt, melted and cooled butter, lemon peel and vanilla extract.
- Whisk ingredients until smooth.
- Add the liquid ingredients to the dry ingredients along with the raspberries.
- Stir ingredients just until moistened.
- Do not overmix the batter.
- Spoon batter into prepared muffin cups about ¾ full.
- Bake at 400° about 18 minutes until a toothpick inserted in center comes out clean.
- Allow muffins to rest in baking pan about 5 minutes before removing to wire cooling racks to cool completely.
Notes
Recipe adapted from Taste of Home.
Taste of Home no longer has a search engine that allows you to search recipes by title. Most of the time, you have to weed through thousands of recipes in collections. If any link is to be found, I find direct links through google, not their own website. I could not locate a direct page for this recipe. But it is in the cookbook noted above.
© Can’t Stay Out of the Kitchen
Raspberry Lemon Muffins freeze well. So you can make large batches and enjoy them any time you want one!
I use Icelandic Skyr Yogurt (lemon-flavored) when I make these muffins. Icelandic yogurt is much thicker and not as soupy as Greek yogurt.
The grated lemon peel adds even more wonderful lemon flavor to Raspberry Lemon Muffins.
You’ll be ready to grab two or three of these muffins and gobble them down after tasting one. 🙂
You may also enjoy these delicious recipes!
Raspberry Almond Crunch Muffins
Sugar Free Raspberry Chocolate Chip Muffins
