I have some lemon-kissed Raspberry Muffins love for you! These dome-topped, berry-studded, ultra-fluffy muffins are sweet, whole wheat, and worthy of that pricey, precious carton of ruby red raspberries you’ve been coveting.
Whether you need a pink-studded Valentine’s treat, a healthy breakfast or snack you can take on the go, or a kid-approved baking project, these moist, healthy Raspberry Muffins are a bright berry burst of sunshine you’ll love waking up to every morning they grace your kitchen.
Which, if your house shares our warm sentiments towards Raspberry Muffins, will turn out to be fewer mornings than you please. Might I suggest a double batch?
About This Healthy Raspberry Muffins Recipe
Like nearly all of the healthy muffin recipes you’ll find on my site, these Raspberry Muffins are whole grain, naturally sweetened, and employ a few sneaky tricks to make them super moist without the need for excess fat.
- For an extra nutritional boost, I added flaxseed meal to the raspberry muffin batter instead of an egg. You won’t taste it, but you’ll love taking an extra bite knowing that you’re enjoying its omega-3 benefits.
- I also took inspiration from recipes for sour cream raspberry muffins but swapped Greek yogurt instead.
You’ll find delicate, sweet berries in every bite, a soft-springy crumb, and a refreshing, perky touch of lemon.
Eating a homemade, healthy muffin for breakfast always makes me feel special (thank you, Buttermilk Blueberry Muffins).
Even though I know firsthand how easy these lemon Raspberry Muffins are to make, every morning that I sat down with one (warmed up and smeared lightly with nut butter, thank you very much), I felt like a queen.
While I’ve played around with adding a variety of different fruits (and even veggies!) to my muffins—Healthy Blueberry Muffins, Banana Oatmeal Muffins, Chocolate Zucchini Muffins(with avocado), and Vegan Pumpkin Muffins—this was my first foray with raspberries.
Cupid must be doing his job, because I am smitten!
Raspberries are more delicate than other fruits, so they will break apart in the batter somewhat as you gently stir them in; the way I see it, that just means more bits of raspberry in each bite.
Raspberry Muffins–Recipe Adaptations
- For Vegan Lemon Raspberry Muffins: I haven’t tried this yet, but I think you could safely swap flax eggs for the regular eggs, coconut oil for the butter, and a non-dairy, coconut-based yogurt for the Greek yogurt.
- For Raspberry Streusel Muffins: Make the recipe as directed, omitting the turbinado sugar sprinkled on top. Instead, top the muffins with the streusel recipe called for in these Healthy Oatmeal Muffins.
- For Healthy Raspberry Zucchini Muffins: Start with this recipe for Healthy Zucchini Muffins, swapping raspberries for the chocolate chips. You can also add lemon zest if you like.
Using Frozen Raspberries to Make Muffins
- In the summer, these muffins are sublime with peak-season fresh raspberries. You can spring for fresh at other times of year if you like, but it’s not 100% necessary because…
- At every other time of year, these Raspberry Muffins are fabulous with frozen raspberries too! I have added notes for how to use frozen berries to make muffins in the recipe below.
Recommended Tools to Make Healthy Raspberry Muffins
- Muffin scoop (also works fabulously for cookie dough)
- Muffin pans (I like this one with the easy-carry lid; this brand is also fantastic)
- 2 cups white whole wheat flour
- 1/4 cup ground flaxseed meal
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 cup unsalted butter at room temperature
- 1/3 cup honey or pure maple syrup
- 2 large eggs at room temperature
- 1/2 cup nonfat plain Greek yogurt at room temperature
- 2 teaspoons pure vanilla extract
- Zest of 2 small lemons about 1 1/2 teaspoons
- 1/4 cup lemon juice from the same 2 small lemons
- 1 1/2 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)
- 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 (I love a big scoop like this one). 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 to the wire rack to cool completely (do not leave the muffins in the pan, as they will steam and become tough). Enjoy!
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