Every time I think about a muffin recipe for the blog, I wonder… Do I need more muffin recipes on the blog? The answer is absolutely yes! Muffins are so versatile. They are breakfast, dessert, handheld and the possibilities are endless. So whether you agree we need more muffin recipes or not; here are Raspberry Lemon Yogurt Muffins trying to convince you otherwise.
How to Make Moist Muffins
Greek Yogurt is the star ingredient in these muffins. It lends moisture and an extra bump in protein. You could sub for sour cream, but the calories aren’t really worth it. Nonfat Greek Yogurt does the job. You also need to have some real butter and sugar. While I’m a fan of healthy muffin recipes (there are PLENTY on my site). Nothing compares to some real butter and sugar. There is absolutely nothing wrong with it and it’s the key to good baked goods. I truly believe that real food is the best food so don’t make any substitutions when it comes to those 2 ingredients.
I love Nordicware muffin tins. You can get yourself one on Amazon! I’ll link below. They just hold up really well to all temperatures and the shape is perfect.
This is an affiliate link. That means if you purchase using my link I get a small commission. You pay the same great price as you would otherwise. It helps me continue to provide you free recipes!
Raspberry and Lemon were just meant to be together, but lime works here too. In fact I love the idea of lime in a muffin recipe , so if you try it, please let me know!
Make sure you check out my many other muffin recipes! You’re bound to find something else you want to try!
I really hope you make these Raspberry Lemon Yogurt Muffins! They are already a favorite in my family and I am sure they will be in yours!
Pin for Later!
Raspberry Lemon Yogurt Muffins
Raspberry Lemon Yogurt Muffins are a delicious muffin recipe made with sweet summer raspberries and Greek Yogurt.
- 2.5 cups All Purpose Flour
- 1 tbsp. Baking Powder
- 1/2 tsp. Baking Soda
- 1/2 tsp. Salt
- Zest of 1 Lemon
- 2 large Eggs
- 1 cup Non Fat Greek Yogurt
- 8 tbsp. Butter Melted
- 1 cup Sugar
- 2 tsp. Vanilla Extract
- 1 cup Raspberries
Preheat Oven to 400 degrees.
Mix the dry ingredients together in a large bowl- Flour, baking powder, baking soda, salt and lemon zest. Toss the raspberries in and gently stir to coat. Try not to break up the berries too much.
In another bowl whisk together the eggs, sugar, butter, yogurt, and vanilla.
Add the dry ingredients to the wet in 3 batches. Fold the dry into the wet ingredients until just combined. Do not overmix and mush up the raspberries. You'll break them up a little, but you don't want your muffins to turn pink.
Line 18 Muffin cups with paper liners. Spray with cooking spray. Fill each muffin cup 3/4 of the way.
Bake at 400 degrees for 18-20 minutes. Make sure a toothpick inserted in the center comes out with just a few moist crumbs. That means they are done.
Don't have raspberries? Try blueberries or blackberries!