Lemon Raspberry Yogurt Muffins
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 luscious lemon glaze on top!
Servings: 12 Servings
Calories:
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
Gluten-Free Option: 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.