Raspberry Muffins
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Raspberry Muffins
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The BEST raspberry muffin recipe with lemon. Moist and easy, these healthy raspberry muffins with whole wheat flour are naturally sweetened.
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Ingredients
- 2 cups white whole wheat flour
- ¼ cup ground flaxseed meal
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ cup unsalted butter at room temperature
- ⅓ cup honey or pure maple syrup
- 2 large eggs at room temperature
- ½ cup nonfat plain Greek yogurt at room temperature
- 2 teaspoons pure vanilla extract
- zest of 2 small lemons about 1 1/2 teaspoons
- ¼ cup lemon juice from the same 2 small lemons
- 1 ½ cups raspberries fresh or frozen (about 1 1/2 6-ounce containers); if using frozen, do not thaw first
- 3 tablespoons turbinado sugar in the raw sugar, for topping (optional)
Instructions
- Preheat the oven to 375 degrees F. Lightly coat a standard 12-cup muffin tin with nonstick spray or line with paper liners.
- In a medium bowl, whisk together the white whole wheat flour, flaxseed, baking powder, baking soda, and salt.
- In a large separate bowl, beat the butter and honey until creamy and combined. Scrape the bottom and sides of the bowl, then add the eggs one at a time, beating well after each addition. Add the Greek yogurt, vanilla, lemon zest, and lemon juice. The batter may look curdled.
- Add the dry ingredients to the wet ingredients. By hand with a wooden spatula or spoon, stir in the dry ingredients, just until the flour disappears. The batter will be very thick.
- Very gently fold in the raspberries.
- Scoop the batter into the prepared muffin cups, using a heaping 1/4 cup for each. For a maximum crunchy top, sprinkle each muffin with a full teaspoon of turbinado sugar (trust me!) or omit for a less-sweet muffin.
- Bake the muffins for 20 to 24 minutes, until a toothpick inserted in the center comes out clean.
- Remove the from the oven and place on a wire rack to cool in the pan for 5 minutes. After 5 minutes, remove the muffins from the pan and transfer them to the wire rack to cool completely. Enjoy!
Notes
- TO STORE: Leftover raspberry muffins will keep well in an airtight container at room temperature for 2 to 3 days.
- TO FREEZE: To freeze raspberry muffins, store them in a single layer on a baking sheet and freeze until solid. Transfer the frozen muffins to an airtight freezer-safe storage container or ziptop bag for up to 3 months. Thaw and enjoy as desired.
Nutrition Information
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Serving
1muffin
Calories
196kcal
(10%)
Carbohydrates
29g
(10%)
Protein
6g
(12%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
42mg
(14%)
Potassium
172mg
(5%)
Fiber
4g
(16%)
Sugar
12g
(24%)
Vitamin A
169IU
(3%)
Vitamin C
6mg
(7%)
Calcium
68mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 196 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 196kcal | 10% |
| Carbohydrates | 29g | 10% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 42mg | 14% |
| Potassium | 172mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
| Vitamin A | 169IU | 3% |
| Vitamin C | 6mg | 7% |
| Calcium | 68mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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