Lemon Raspberry Yogurt Muffins
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Who’s ready to be smitten with these delicious, mouthwatering Lemon Raspberry Yogurt Muffins? We used Greek yogurt to add a healthy twist to this tangy Lemon Raspberry muffin recipe! Fluffy and moist, with an option to add a super yummy lemon glaze on top! Video included!
More Muffins? Chocolate Banana Muffins, Cherry Vanilla Yogurt Muffins, Perfect Banana Chocolate Chip Muffins and these Cinnamon Coffee Cake Muffins are just a few here at TBC!
About These Lemon Raspberry Muffins!
These lemon raspberry muffins are going to tantalize your taste buds with a burst of tangy lemon and juicy raspberries! In the world of baking, few things are more delightful than a warm, freshly baked muffin straight from the oven. And when that muffin is packed with zesty lemon and succulent raspberries, it definitely is welcome to my mouth! And you? 🙂
And we are loving the Greek yogurt addition! Greek Yogurt is a must-have Ingredient for our healthy and protein-packed muffins! Greek yogurt has high protein content, is low in fat, it has probiotics for your tummy, plus a ton of other benefits!
Plus, it adds such a moist and creamy texture to the muffins! I love using Greek yogurt in recipes because it’s so versatile when you want to replace sour cream, butter, eggs and buttermilk or milk at times as well! You may love this 20 Dessert Recipes Using Greek Yogurt if you’re a Greek yogurt fan like me!
So grab your ingredients and let’s dive into the delicious world of lemon raspberry yogurt muffins for breakfast or a yummy snack! Summer lovin’!
Ingredients You Need
Lemon Raspberry Yogurt Muffins recipe
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅔ cup granulated sugar
- 2 large eggs
- ¾ cup Greek yogurt
- 6 tablespoons butter, melted & cooled
- zest and juice of 1 lemon – 1 lemon measurement is 1 tablespoon zest and ¼ fresh lemon juice – add juice from 1 more lemon if desired)
- ½ teaspoon vanilla extract
Lemon Glaze
- 1 1/4 cups powdered sugar, add more if needed for thickening glaze
- Juice of 1 lemon, add more if needed for thinner glaze
Instructions How to Make Lemon Raspberry Yogurt Muffins
Lemon Raspberry Yogurt Muffins
- Preheat oven to 425°F degrees. Spray 12 muffin cups or line them with liner papers with non-stick cooking spray.
- In a large bowl, whisk together flour, baking powder, baking sod, salt, and sugar.
- In a medium bowl, whisk the eggs with the yogurt, melted butter, lemon juice, lemon zest and vanilla extract just until combined.
- Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or a rubber spatula just until combined. Do not over mix.
- Add fresh or frozen raspberries to muffin batter and fold in just enough to distribute them around. The batter should be thick..
- Divide the batter evenly between the muffin cups using a large cookie scoop to fill almost to the top.
- Bake muffins for 3 minutes at 425°F degrees and then reduce the oven temperature to 350°F. Continue baking for an additional 12-17 minutes until a toothpick inserted into the center of the muffin comes out clean.
- Cool muffins for 10 minutes and then move to a wire rack to cool completely. When the muffins are cooled, make the lemon glaze to drizzle on top of your lemon raspberry muffins.
Lemon Glaze
- In a small bowl mix together the powdered sugar and lemon juice until you get a pourable consistency.
- Drizzle or dip your muffin tops into the lemon glaze and let them set, so the glaze hardens.
- Muffins are great the same day they are made, but you can definitely store these in an airtight container in the fridge for up to 3 days, or they can be frozen for up to 2 months.
Storing Lemon Raspberry Muffins
- Muffins can be stored at room temperature for up to 2 days in an airtight container. Just make sure to store them in a cool, dry place. You can also store these muffins in an airtight container in the refrigerator for up to 5 days.
Freezing Lemon Raspberry Muffins
- Store these muffins for up to 3 months in the freezer. To thaw, simply let the muffins thaw at room temperature for a few hours.
Tips for Muffins
- Don’t over-mix your muffin batter or add too much flour to avoid dense muffins. Stirring until the dry ingredients and the raspberries are loosely distributed throughout the batter is sufficient for moist and fluffy muffins!
- More muffin tips? Check out my Essential Tips for Perfect Muffin Baking!
Other Variations
- To make these lemon raspberry muffins gluten-free, simply use a cup-for-cup gluten-free flour blend in place of the all-purpose flour.
- For more healthier muffin versions, make these sugar-free with a healthy sugar alternative like Lakanto options or something similar or as far as the glaze on top, you can leave off the lemon glaze all together!
- Switch out the lemon juice for orange juice for a flavor twist, other than lemon.
- We used raspberries, but you could easily substitute with strawberries, blueberries or blackberries as well!
In conclusion, lemon raspberry yogurt muffins with lemon glaze are the perfect combination of tangy and sweet, making them a delightful treat for any occasion. Not only are they delicious, but we also offer healthier twists to the traditional muffin recipe.
From their tangy lemon and raspberry flavor to their protein-rich Greek yogurt base, these muffins offer a guilt-free indulgence that will leave your taste buds and your body satisfied. So, next time you’re in the mood for a tasty treat, why not give this lemon raspberry muffin recipe yogurt a try? Happy baking!
Enjoy & Share on Pinterest, Instagram and Facebook!
More Muffins You’ll Adore!
Lemon Raspberry Yogurt Muffins
Ingredients
Lemon Raspberry Yogurt Muffins
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅔ cup granulated sugar
- 2 large eggs
- ¾ cup Greek yogurt
- 6 tablespoons butter melted & cooled
- zest and juice of 1 lemon - 1 lemon measurement is 1 tablespoon zest and ¼ fresh lemon juice - add juice from 1 more lemon if desired)
- ½ teaspoon vanilla extract
- 1 ½ cups raspberries fresh or frozen
Lemon Glaze
- 1 ¼ cups powdered sugar add more if needed for thickening glaze
- Juice of 1 lemon add more if needed for thinner glaze
Instructions
Lemon Raspberry Yogurt Muffins
- Preheat oven to 425°F degrees. Spray 12 muffin cups or muffin paper liners with non-stick cooking spray.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- In a medium bowl, whisk the eggs with the yogurt, melted butter, lemon juice, lemon zest and vanilla extract just until combined.
- Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or a rubber spatula just until combined. Do not over mix.
- Add fresh or frozen raspberries to muffin batter and fold in just enough to distribute them around. The batter should be thick..
- Divide the batter evenly between the muffin cups using a large cookie scoop to fill muffin tins almost to the top.
- Bake muffins for 3 minutes at 425°F degrees and then reduce the oven temperature to 350°F. Continue baking for an additional 12-17 minutes until a toothpick inserted into the center of the muffin comes out clean.
- Cool muffins for 10 minutes and then move to a wire rack to cool completely. When the muffins are cooled, make the lemon glaze to drizzle on top of your lemon raspberry muffins.
Lemon Glaze
- In a small bowl mix together the powdered sugar and lemon juice until you get a pourable consistency.
- Drizzle or dip your muffin tops into the lemon glaze and let them set, so the glaze hardens.
- Muffins are great the same day they are made, but you can definitely store these in an airtight container in the fridge for up to 3 days, or they can be frozen for up to 2 months.
Video
Notes
