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Raspberry Muffins are one of my favorite muffins to make, and my kids love them just as much. Tasty, fluffy, and so good! They are made with pantry staples with added Greek yogurt for a protein boost. Perfect for breakfast, snack, or dessert.
My kids love it when I make muffins, and they especially love it when I make these raspberry muffins. I made some cottage cheese blueberry muffins a few weeks ago that they loved, so it’s time to make raspberry muffins, and instead of cottage cheese, I decided to use Greek Yogurt.
The sugar glaze can be optional for these muffins if you are watching your macros. These muffins are great for breakfast or a midday snack.
Recipe Overview
Ingredients needed
Below is a list of ingredients you will need to make these muffins. Full measurements are listed further down in the recipe card.
- All-purpose flour: or you can use any other flour, like oat flour or whole wheat flour.
- Brown sugar: cane or monk fruit sugar works too
- Baking powder, baking soda, and salt
- Eggs
- Vanilla extract
- Coconut oil, or avocado oil
- Lemon, juiced and zest
- Vanilla Greek yogurt
- Fresh raspberries or frozen
- Powdered sugar, or erythritol
- Fresh lemon juice
How to make them
Below is a step-by-step process on how to make these raspberry muffins.
Preheat the oven to 375°F, and prepare a muffin tin pan with muffin liners or grease the pan with non-stick spray.
Step 1: Add the eggs, vanilla, sugar, coconut oil, lemon juice, lemon zest, and yogurt in a large bowl. Whisk to combine and set aside.
Step 2: Add the flour, baking powder, baking soda, and salt to a separate bowl. Mix to combine.
Steps 3 and 4: Sprinkle the flour mixture (or pour it) over the wet mixture. Using a whisk, mix again to combine.
Steps 5 and 6: Add in the raspberries and gently mix them into the batter.
Step 6: Pour the batter equally into the pan and bake for 18-20 minutes or until a toothpick comes out clean.
Step 7: Allow the muffins to cool for 5-10 minutes and then make the glaze if you are using it.
Step 8: To make the glaze, simply mix the powdered sugar with the lemon juice and drizzle over the cooled muffins. Serve and enjoy.
Tips from my kitchen
- Use any flour of choice.
- Swap the raspberries with any other berries like blueberries or strawberries.
- Allow the muffins to cool for 5-10 minutes before handling. They will firm up more.
- The sugar glaze can be optional. I didn’t add glaze when I made the video for these muffins.
- Store them in a container in the fridge for up to 5 days.
Common Questions
You can use Plain yogurt, sour cream, or cottage cheese. You can blend the cottage cheese so you do not visibly see it in the muffins.
Almond flour works, but it will be very moist. You would need some sort of binder. Add a total of 3 eggs if you plan to use almond flour.
Yes. Wrap the muffins well and place them in a freezer-safe container, and freeze for up to 2 months.
More Muffin recipes
- Lemon Blueberry Muffins
- Sweet Potato Muffins
- Healthy Strawberry Muffins
- Almond Flour Banana Muffins
- Chocolate Zucchini Muffins
You may also like
- Cottage Cheese Cheesecake
- Protein Banana Bread
- Flourless Chocolate Cake
- Greek Yogurt Banana Nut Bread
If you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it! I would love it if you shared it with friends and family.
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Raspberry Muffins
Video
Ingredients
For the muffins:
- 1 ⅔ cups all-purpose flour
- 1 cup light brown sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup coconut oil, or avocado oil
- 1 small lemon, juiced and zest
- 1/3 cup vanilla Greek yogurt
- 1 ¼ cups fresh raspberries or frozen, Divided, set the ¼ on the side to top the muffins
Optional glaze
- ¾ cup powdered sugar, or erythritol
- 2 tablespoons of fresh lemon juice
Instructions
- Preheat the oven to 375°F, and prepare a muffin tin pan with muffin liners or grease the pan with non-stick spray.
- Add the 2 large eggs, 2 teaspoons vanilla extract, 1 cup light brown sugar, ½ cup coconut oil, 1 small lemon, lemon zest, and 1/3 cup vanilla Greek yogurt to a large bowl.
- Whisk to combine and set aside.
- Add the 1 ⅔ cups all-purpose flour, 2 teaspoons baking powder, ¼ teaspoon baking soda, and ½ teaspoon salt to a separate bowl. Mix to combine.
- Sprinkle the flour mixture (or pour it) over the wet mixture. Using a whisk, mix again to combine.
- Add in the 1 ¼ cups fresh raspberries or frozen and gently mix them into the batter.
- Pour the batter equally into the pan and bake for 18-20 minutes or until a toothpick comes out clean.
- Allow the muffins to cool for 5-10 minutes and then make the glaze if you are using it.
- To make the glaze, simply mix the ¾ cup powdered sugar with the 2 tablespoons of fresh lemon juice and drizzle over the cooled muffins. Serve and enjoy.
Notes
- You can swap the raspberries with blueberries or chopped strawberries.
- Instead of the Greek yogurt, use plain yogurt or blended cottage cheese.
- Store leftovers in the fridge for up to 5 days.
- Depending on the flour you use, if the batter is too thick, you can add 2-3 tablespoons of milk to loosen it up.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
