Raspberry Lemon Muffins
photo by Elodie
- Ready In:
- 32mins
- Ingredients:
- 12
- Serves:
-
12
ingredients
- 1⁄2 cup plain yogurt
- 3 tablespoons vegetable oil
- 1 tablespoon lemon juice
- 2 egg whites
- 1⁄2 teaspoon lemon extract (optional)
- 1 1⁄2 cups all-purpose flour
- 3⁄4 cup white sugar
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1 teaspoon grated lemon, zest of
- 1 cup frozen raspberries
- 2 tablespoons white sugar, for decoration (optional)
directions
- Preheat the oven to 400 degrees F (200 degrees C).
- Grease a 12 cup muffin tin, or line with paper liners.
- In a large bowl, mix together the yogurt, oil, lemon juice, egg whites, and, if using, lemon extract.
- In a separate bowl, stir together the flour, 3/4 cup sugar, baking powder, salt, and lemon zest.
- Add the wet ingredients to the dry, and mix until just blended.
- Gently stir in the frozen raspberries.
- Spoon batter evenly into the prepared muffin cups.
- Sprinkle remaining sugar over the tops for decoration, if desired.
- Bake for 15 to 17 minutes in the preheated oven, or until the top springs back when lightly touched.
- Cool muffins in the tin on a wire rack.
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Reviews
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I've been needing a lemon muffin recipe for awhile and I have made this one several times over the last few months. These are excellent. I used whatever flavor of yogurt I had on hand and more lemon (zest and juice of one large lemon per dozen); I used 1 whole egg in place of 2 whites and did not stir in berries, just put them in the middle of each muffin. Also I did not use lemon extract or sugar on top. The recipe did make a dozen muffins but they were pretty small. One time I used raspberries and blueberries, just putting the berries on top, and some of them looked just like Mr. Bill. Should have listed them on ebay!
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I enjoyed the flavour of the batter, and am looking forward to tasting the finished product. :) I found that the recipe only yielded 11 small muffins (strange b/c my muffin cups are not particularly large), so next time I will increase the recipe slightly. I also substituted 1/2 whole wheat flour, omitted the lemon extract, doubled the zest, used a whole egg instead of two whites, and added a 1/4 tsp of mace. Thanks for posting such a flexible and delicious recipe!
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Tweaks
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Geez these are amazing! I had to have one while still warm and it was so good with the warm melted raspberries! I used sour cream instead of yogurt. I also didn't have lemon extract so I added a little vanilla and then added more lemon juice (fresh squeezed) and extra lemon zest as I really wanted to taste the lemon/raspberry combination! These were really easy to mix together and I can't wait to try with differnet flavor yogurts and maybe frozen blueberries, strawberries, etc! Great muffin recipe :)
RECIPE SUBMITTED BY
MandyJ
Campbell River
I love cooking. I work full time but manage to cook for my family.