1/2cupnonfat plain Greek yogurtat room temperature
2teaspoonspure vanilla extract
Zest of 2 small lemonsabout 1 1/2 teaspoons
1/4cuplemon juicefrom the same 2 small lemons
1 1/2cupsraspberriesfresh or frozen (about 1 1/2 6-ounce containers); if using frozen, do not thaw first
3tablespoonsturbinadosugar 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!