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Lemon Raspberry Muffins Recipe
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Lemon Raspberry Muffins Recipe

These lemon raspberry muffins are made with fresh or frozen raspberries and a hint of lemon zest. You can bake them any day to start your day with a bright, exciting breakfast.

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 12 muffins
Calories: 203 kcal
Course: Brunch
Cuisine: American

Ingredients

  • 2¼ ounces all-purpose flour
  • 1½ cup brown sugar soft
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 egg
  • 1 lemon
  • ¾ cup yogurt see the note, natural
  • 6 tablespoons margarine baking spread, melted
  • 1 teaspoon vanilla extract
  • 1 cup raspberry

Instructions

    Cup of Yum
  1. Prepare the muffin pan and line it with muffin cases.
  2. Preheat the oven to 180°C/ 356°F or at gas mark 4.
  3. Place the flour in a mixing bowl, followed by the soft brown sugar, baking powder, baking soda, and salt. Use a spoon to stir and mix all.
  4. Grate the lemon zest and set aside.
  5. Squeeze the lemon juice into a measuring jug. One lemon yields approximately ¼ cup/ 60 ml of liquid.
  6. Add the yogurt to the lemon juice until it makes up 1 cup/ 250 milliliters.
  7. Put the eggs into the flour mixture and add the lemon-yogurt mixture.
  8. Pour the melted margarine into the mixture, then add the vanilla extract.
  9. Use a handheld or stand mixture to beat the ingredients until you get a smooth batter.
  10. Then, add the raspberries to the batter.
  11. Using a spatula, gently fold the mixture until the raspberries spread nicely in the batter.
  12. Scoop and spoon the batter onto the prepared muffin cases and leave about a third of the case.
  13. Bake the muffins for about 20 minutes until they are golden and firm to the touch.
  14. Leave the baked muffins on the pan for about 2 minutes before transferring them onto a cooling rack.

Notes

  • You can use any flavorless yogurt, i.e., natural yogurt or Greek-style yogurt. Margarine (baking spread) can be substituted for any neutral oil, such as sunflower or light olive oil. You can also use butter if you prefer.

Nutrition Information

Calories 203kcal (10%) Carbohydrates 35g (12%) Protein 3g (6%) Fat 7g (11%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 3g (15%) Trans Fat 0.003g (0%) Cholesterol 28mg (9%) Sodium 296mg (12%) Potassium 123mg (3%) Fiber 1g (4%) Sugar 29g (58%) Vitamin A 296IU (6%) Vitamin C 8mg (9%) Calcium 124mg (12%) Iron 1mg (6%)

Nutrition Facts

Serving: 12 muffins

Amount Per Serving

Calories 203

% Daily Value*

Calories 203kcal 10%
Carbohydrates 35g 12%
Protein 3g 6%
Fat 7g 11%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 3g 15%
Trans Fat 0.003g 0%
Cholesterol 28mg 9%
Sodium 296mg 12%
Potassium 123mg 3%
Fiber 1g 4%
Sugar 29g 58%
Vitamin A 296IU 6%
Vitamin C 8mg 9%
Calcium 124mg 12%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.