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raspberry muffins on a flat surface topped with a drizzle if icing sugar.
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Raspberry Muffins 

Easy to make raspberry muffins made with coconut oil, fresh raspberries, Greek yogurt for added protein, and other pantry staple ingredients. Fluffy and so good!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Diet: Halal
Skill Level: Beginner
Servings: 12
Author: Rena

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 ½ cups fresh raspberries or frozen

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.
    egg, yogurt, sugar, and oil, added to a 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.
    Flour and baking powder are being whisked in a bowl.
  • Powder the flour mixture over the wet mixture. Using a whisk, mix again to combine
    Flour being powdered over the wet egg mixture.
  • Add in the 1 ½ cups fresh raspberries or frozen and gently mix them into the batter.
    Raspberries added over batter in a bowl.
  • Pour the batter equally into the pan and bake for 18-20 minutes or until a toothpick comes out clean.
    raspberry muffins in a pan.
  • Allow the muffins to cool for 5-10 minutes and then make the glaze if you are using it.
    Raspberry muffins on a wire rack to be cooled.
  • 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.
    muffin on a plate with sugar glaze added over it.
  • 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

Calories: 268kcal | Carbohydrates: 43g | Protein: 4g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 210mg | Potassium: 99mg | Fiber: 2g | Sugar: 27g | Vitamin A: 52IU | Vitamin C: 10mg | Calcium: 68mg | Iron: 1mg