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Raspberry Lemon Muffins | Can't Stay Out of the Kitchen | these luscious #muffins include #raspberries, #LemonYogurt & #LemonPeel & just burst with flavor. Every bite is satisfying & delectable. Great for a weekday or weekend #breakfast, or serve for company & a #holiday #brunch #menu. #RaspberryLemonMuffins

Raspberry Lemon Muffins

Teresa Ambra
If you enjoy raspberries you'll satisfy every sweet tooth craving with these luscious Raspberry Lemon Muffins. Terrific for a company or weekend breakfast, but easy enough to make for everyday. These muffins freeze well so they're great for a grab-and-go breakfast!
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Course Breads, Rolls and Muffins, Breakfast
Cuisine American
Servings 18
Calories 132 kcal

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

NOTE: You can also use frozen raspberries in the recipe. Do NOT thaw in advance before using in recipe.
 
NOTE: These muffins freeze well.
 
NOTE: I added a cup of half-and half to the recipe because the mixture was too dry.
 
NOTE: The second time I made this recipe I used two 5.3-oz. containers lemon yogurt, for a total of 10.6 ounces.
 
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

Nutrition

Calories: 132kcalCarbohydrates: 20gProtein: 4gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 30mgSodium: 194mgPotassium: 66mgFiber: 1gSugar: 9gVitamin A: 137IUVitamin C: 3mgCalcium: 46mgIron: 1mg
Keyword breakfast, brunch, lemon, muffins, raspberries
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