Super moist lemon raspberry muffins that taste like your favorite bakery-style treats! These muffins have a mild lemon flavor with lots of bright raspberries. It’s like a raspberry lemonade muffin!
For the longest time i’ve been a closet-superhero-fan. When I was little all my friends were off playing tea party with their stuffed bears and their poly pocket dolls. I on the other hand, lay belly-side-down on the carpet gawking at superhero cartoons. Batman. Superman. Spiderman. You name it, I watched it. And of course I couldn’t let any of my girl friends know. What would they say? I couldn’t like ‘boy things’ that was just absurd. It was my guilty pleasure. So I did what any superhero would do, I lived a double life. By day I was a teddy-bear-tea-partying girl and by night I was wearing my moms shawl as a cape jumping off couches and fighting crime.
So in honor of all superheroes i’m making super-moist muffins. These muffins have a light lemony flavor that pairs unbelievably well with the sweet tartness of raspberries.
I hope you don’t mind my latest berry and muffin obsessions. It’s just that the possibilities are endless! I can tell you right now i’ve got another 5 muffin ideas running through my mind. I may spring another muffin on you soon. It’ll be good though, I promise.
Muffins and coffee are happiness in the form of breakfast. Especially if those muffins are cloud-like soft, light like an angel food cake and studded with raspberries. I am one of those people that can’t eat the same thing every single day. This girl needs a little variety! And these muffins are perfect for that. Today’s muffins are exploding with juicy raspberries! Not just a few pieces here and there. These lemon raspberry muffins mean business.
We’re keeping today’s list of ingredients simple. Things that are probably already sitting in your kitchen.
Substitutions: I’m using all purpose flour for this recipe. You can replace half the quantity of all purpose flour with whole wheat to make this muffin even lighter. Canola, vegetable, or corn oil can be substituted in place of the coconut oil. For this recipe I used 1/2 cup of greek yogurt and 1/2 cup of light sour cream. It resulted in an amazingly moist and light texture. You can use one or the other if you like. Thats totally up to you. Also, individually frozen raspberries can be used instead of fresh. No need to defrost. Just toss them in.
My favorite part about these muffins? They freeze extremely well for up to 3 months. They remain moist even when you freeze them. They make really great grab n’ go meals for rushed mornings. Just pop a muffin in the microwave for 15 – 20 seconds along with a banana or an apple and you’ve got a perfectly nutritious breakfast in about the time it takes to tie your shoe laces! Plus they make great after school snacks and 3pm pick me ups.
Superheros and super moist lemon raspberry muffins. It’s a great way to start the week!
- 2 and 1/4 cups all-purpose flour (or half whole wheat flour + half all purpose)
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 1/2 cup (liquid state)coconut oil (canola, vegetable or corn works too)
- 1 cup greek yogurt or light sour cream (I used 1/2 greek yogurt + 1/2 sour cream)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice + zest of 1 lemon
- 1 and 1/2 cups (12 oz) fresh or frozen raspberries
- Place a rack near the center of the oven and preheat the oven to 375 degrees F. Spray a muffin pan with cooking spray and set aside.
- In a large bowl, combine the flour, baking powder, baking soda, and salt. Whisk and set aside.
- In a medium bowl, combine the sugar, oil, yogurt (or sour cream), eggs, vanilla extract, lemon juice, and lemon zest. Continue to whisk until the sugar dissolves. Pour the wet mixture into the dry mixture and fold until just combined. Do not overmix. Fold in the raspberries. Divide the muffin batter into the muffin pans and bake for 18 – 22 minutes or until a toothpick inserted into the muffin comes out clean with just a few crumbs. Let muffins cool in the pan for 10 minutes before removing to a cooling rack.*