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Healthy Raspberry Muffins. Moist and DELICIOUS! Easy homemade recipe for lemon raspberry muffins that are whole wheat, naturally sweetened, and made with Greek yogurt. Use fresh or frozen raspberries or swap in any of your other favorite summer fruits. Great for healthy breakfasts and healthy snacks!

Raspberry Muffins

4.93 from 14 votes
The BEST raspberry muffin recipe with lemon. Moist and easy, these healthy raspberry muffins with whole wheat flour are naturally sweetened.
Prep: 25 minutes
Cook: 20 minutes
Total: 45 minutes
Servings: 12 muffins
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Ingredients
  

  • 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)

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

Serving: 1muffinCalories: 196kcalCarbohydrates: 29gProtein: 6gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 42mgPotassium: 172mgFiber: 4gSugar: 12gVitamin A: 169IUVitamin C: 6mgCalcium: 68mgIron: 1mg

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