Raspberry Lemon Muffins

"I have not tried this recipe yet. I keep forgetting to get the raspberries at the store. But I thought it sounded good enough to share."
 
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photo by Elodie photo by Elodie
photo by Elodie
photo by tcarley photo by tcarley
Ready In:
32mins
Ingredients:
12
Serves:
12
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ingredients

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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

  1. I have made this recipe as written and found the muffins to be very moist and flavorful. I have also made it with lemon yogurt and frozen blueberries. These muffins were awesome. I loved the lemon/blueberry flavor. The base recipe is great and can be adjust to yogurt and fruit that is available.
     
  2. maybe I need to try some of the changes some of the other reviewers suggested, but we simply did not care for these muffins.Sorry.
     
  3. Mine weren't the prettiest muffins ever, but they were very tasty. I used a 6 oz box of raspberries, which was just a little over a cup, and my daughter said they needed "more muffin -- less berries." But I really like them just as they are.
     
  4. 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!
     
  5. 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

  1. 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 :)
     
  2. These were yummy. I used whole wheat flour, light butter instead of oil, 2 peaches instead of raspberries and made mini muffins.....delicious!
     

RECIPE SUBMITTED BY

I love cooking. I work full time but manage to cook for my family.
 
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