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Lemon raspberry muffins are moist and tender with a burst of tangy lemon flavor and pockets of juicy raspberries in every bite. They are easy to make and store well in the freezer. I’ve made them with both fresh and frozen raspberries and they both worked great in the recipe.
They are great for breakfast or as a mid-morning or afternoon snack with a cup of coffee or tea. Top them with a dollop of Cool Whip and serve them for dessert by themselves or with a scoop of frozen vanilla yogurt.
A basket of lemon raspberry muffins are a nice addition to a brunch buffet or holiday meal. They are perfect to take to a potluck lunch or dinner. A batch of these muffins is a perfect way to welcome new neighbors to the street.
They are a favorite at my house. The hubby isn’t crazy about lemon but he snarfs these muffins down two at a time. I have to guard them while they are cooling so I have some left for the freezer.
Please see the recipe card below for exact amounts and directions.
Ingredient Round Up
- King Arthur 00 pizza flour
- Baking powder
- Baking soda
- Salt
- Zest and juice from fresh lemons
- Lemon Extract
- Egg whites
- Sugar or equivalent sweetener
- Plain non fat yogurt
- Fresh or frozen raspberries
Making the Lemon Raspberry Muffins
- Place the raspberries in a small bowl and sprinkle with flour and sweetener. Set aside.
- Use a hand grater and collect the zest from the lemons. Set aside.
- Collect the juice from the lemons and place into a measuring cup. Add water to the lemon juice to bring the volume up to a half of cup. Set aside.
- Place the flour, baking powder, baking soda and salt into a bowl. Use a wooden spoon to mix the dry ingredients together and set aside.
- Place the egg whites, sweetener and lemon extract into a large mixing bowl. Use a hand mixer to beat the wet ingredients together until they are frothy.
- Add the plain non fat yogurt and lemon zest to the wet ingredients. Briefly beat with the mixer to incorporate these ingredients into the mixture.
- Add a portion of the dry ingredients to the wet ingredients and use the hand mixer to incorporate these ingredients together.
- Continue to add a portion of the dry ingredients to the wet ingredients, beating with the hand mixer after each addition. Continue this process until all the dry ingredients are incorporated into the batter.
- Add the raspberries to the muffin batter and gently fold them into the batter.
- Use a large cookie scooper and portion the batter into foil lined cupcake tins.
- Place the muffins in the oven and bake until a toothpick comes out clean when inserted in the center of the muffin or the top springs back when lightly pressed,
- Remove the muffins from the oven when done and transfer to a cooling rack to cool.
- Serve the muffins warm or cooled. Store leftover muffins in the refrigerator if you plan on eating them all within a couple of days or place them in a plastic freezer bag and freeze them until you are ready to serve them.
Serving Ideas
- These lemon raspberry muffins are great for breakfast paired with some yogurt, fruit salad or scrambled eggs.
- Need a mid morning or afternoon snack? Have a lemon raspberry muffin with a cup of coffee or tea or a cold glass of lemonade.
- For dessert, serve one of these warmed muffins with a scoop of vanilla ice cream or frozen yogurt.
- A basket of lemon raspberry muffins are a nice addition to a brunch or holiday buffet.
WW 1 pt per muffin, 3 pt per 2 muffins, makes 16
Servings: 16 muffins
Calories: 78.9kcal
Equipment
- small bowl for the raspberries
- bowl for the dry ingredients
- large mixing bowl
- hand mixer
- measuring spoons and cups
- hand grater and juicer
- large cookie scooper
- cupcake tins
- foil cupcake liners
- Wooden spoon
- spatula
Ingredients
- 2 lemons
- 6 oz fresh or frozen raspberries
- 2½ c King Arthur 00 pizza flour
- 1½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 5 egg whites
- 1 c sugar or equivalent amount of sweetener substitute ( I used Truvia with stevia).
- ½ c plain non fat yogurt
- 1 tsp lemon extract
Instructions
- Preheat the oven to 350℉
- Place the raspberries in a small bowl and toss with 1 tbsp of flour and sweetener equivalent to 1 tbsp of sugar. Set aside.
- Using a hand grater, remove the zest from the two lemons and set aside.
- Using a hand juicer, collect the juice from the two lemons. Place the juice in a measuring cup for liquids, Add water to the lemon juice to bring it up to a volume of ½ c. Set aside.
- Place the flour, baking powder, baking soda and salt into a bowl. Use a fork or wooden spoon to mix these dry ingredients together. Set aside.
- Add the egg whites, sweetener and lemon extract to a large mixing bowl. Use a hand mixer to beat these ingredients together until they are frothy.
- Add the plain non fat yogurt and lemon zest to the wet ingredients and mix them in with the hand mixer.
- Add a portion of the dry ingredients to the wet ingredients and mix together with the hand mixer. Use a spatula to scrape down the sides of the bowls.
- Add the ½ c of lemon juice/water to the bowl along with another portion of the dry ingredients and mix together with the hand mixer. Continue to add the dry ingredients, a portion at a time, until all of the flour mixture is incorporated into the batter.
- Add the raspberries to the batter and gently fold them in with a spatula.
- Use a large cookie scooper to portion out the muffin batter into the foil lines cupcake wells.
- Place the cupcake tins in the oven and bake at 350℉ for 18 - 22 min depending on your oven. You are looking for a toothpick to come out clean when inserted in the center or the tops to spring back when lightly pressed. I checked my muffins at 18 min and baked them for an additional 2 min for a total of 20 min.
- Remove the muffins from the oven when done and transfer to a cooling rack to cool.
- Serve the muffins when still warm or at room temperature and enjoy.
- Store the muffins in the refrigerator if you plan on using all of them in 2-3 days. If not, then lace them in a plastic freeze bag and freeze until you are ready to use them.
Notes
I've made these with both fresh and frozen raspberries and they both worked the same.
The raspberries are delicate and juicy and disintegrate. That being said the muffins are thoroughly cooked throughout.
Nutrition
Serving: 1muffin | Calories: 78.9kcal | Carbohydrates: 15.2g | Protein: 3.5g | Fat: 0.4g | Sodium: 184mg | Fiber: 3.1g | Sugar: 1.1g
Tried this recipe?Let us know how it was!
