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If you’re in search of a delightful and invigorating treat, look no further than Zesty Lemon Raspberry Yogurt Muffins. This recipe perfectly marries the bright, tangy notes of fresh lemons with the sweet-tart burst of raspberries, creating a flavor profile that is both refreshing and indulgent. The addition of Greek yogurt ensures that these muffins are not only moist but also packed with protein, making them an ideal choice for any time of day—whether you’re looking for a quick breakfast, a satisfying snack, or even a light dessert.

Lemon Raspberry Yogurt Muffins

Discover the vibrant flavors of Zesty Lemon Raspberry Yogurt Muffins, a perfect treat for any occasion! This easy recipe combines tangy lemon and sweet raspberries with creamy Greek yogurt for muffins that are moist, flavorful, and nutritious. Ideal for breakfast, snacks, or dessert, these delightful muffins are simple to make and will impress everyone. With fresh ingredients and a few easy steps, elevate your baking game and savor the refreshing taste of these scrumptious muffins!

Ingredients
  

1 ½ cups all-purpose flour

½ cup granulated sugar

½ teaspoon baking soda

1 teaspoon baking powder

¼ teaspoon salt

1 cup plain Greek yogurt

2 large eggs

1 teaspoon vanilla extract

Zest of 1 lemon

¼ cup freshly squeezed lemon juice

1 cup fresh raspberries (or frozen, if out of season)

2 tablespoons unsalted butter, melted

Optional: powdered sugar for dusting

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease them lightly with cooking spray.

    Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt until well combined.

      Combine Wet Ingredients: In another bowl, mix the Greek yogurt, eggs, vanilla extract, lemon zest, and lemon juice. Whisk until smooth and creamy.

        Combine Both Mixtures: Pour the wet ingredients into the dry mixture. Gently fold the ingredients together using a spatula until just combined. It’s okay if there are a few lumps; overmixing can lead to tough muffins.

          Add Raspberries: Gently fold in the fresh raspberries and melted butter until evenly distributed in the batter. Be cautious not to crush the berries too much.

            Fill Muffin Tins: Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. If desired, sprinkle a bit of sugar on top of each muffin for a sweet crust.

              Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.

                Cool Down: Once done, remove the muffins from the oven and allow them to cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely.

                  Serve: Dust with powdered sugar if desired before serving. These muffins are delicious warm or at room temperature!

                    Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 12 muffins