These lemon raspberry muffins are light, fluffy, and bursting with fresh berry flavor. Yogurt keeps the muffins moist while lemon zest and raspberries create the perfect balance of sweet and tart.
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 sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon lemon zest
1 cup raspberries (fresh or frozen)
Optional topping:
2 tablespoons sugar for sprinkling
1. Preheat oven to 400°F (200°C) and line a 12-cup muffin pan with paper liners.
2. In a bowl whisk together yogurt, oil, lemon juice, egg whites, and lemon extract.
3. In another bowl mix flour, sugar, baking powder, salt, and lemon zest.
4. Add the wet mixture to the dry ingredients and stir until just combined.
5. Gently fold in raspberries without crushing them.
6. Divide batter evenly among the muffin cups.
7. Sprinkle a little sugar on top for a crisp finish.
8. Bake for 15–17 minutes until the tops spring back when touched.
9. Cool in the pan briefly before transferring to a wire rack.
Do not overmix the batter to keep muffins soft.
Frozen raspberries can be used without thawing.
Add extra lemon zest for stronger citrus flavor.
Muffins freeze well for up to 3 months.
Find it online: https://www.broodrecipes.com/lemon-raspberry-muffins/