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Raspberry Lemon Muffins

Raspberry Lemon Muffins

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Kathy

This is the perfect muffin - really yummy flavor yet not much sugar. I've used different fruits too - blueberries and raspberries are our absolute favorites, but strawberries, peaches, or cherries are good too - frozen or fresh. You can use any kind of yogurt without fruit on the bottom. Easily adaptable to what you have. Hope you enjoy!

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 175 kcal
  • 9%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 33g
  • 11%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 125 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
  2. In a large bowl, mix together the yogurt, oil, lemon juice, egg whites, and, if using, lemon extract. In a separate bowl, stir together the flour, 3/4 cup sugar, baking powder, salt, and lemon zest. Add the wet ingredients to the dry, and mix until just blended. Gently stir in the frozen raspberries. Spoon batter evenly into the prepared muffin cups. Sprinkle remaining sugar over the tops for decoration, if desired.
  3. Bake for 15 to 17 minutes in the preheated oven, or until the top springs back when lightly touched. Cool muffins in the tin on a wire rack.
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Reviews

JOSIE
132
9/11/2003

These muffins are pretty tasty and guiltless. If you have raspberry or lemon yogurt on hand I strongly suggest you use it! I didn't have any yogurt to use so I replaced it with sour cream and had to add a bit of milk because it was a tad too thick. I used 1 whole egg in place of the 2 egg whites. I filled my muffin tins half full and topped each one off with a sugar crumb topping that follows: Mix 1 cup sugar, 2/3 cup flour, 2 tsp cinnamon and enough softened butter to form a crumbly mixture... about 5 TBLS. Bake as directed. Yummy!!

sbsbea
114
5/10/2003

First, I must say that I didn't follow this recipe exactly. I know that my rating it at 5 stars will frustrate some, but I truly think that the base recipe is great. I live in a very rural area with limited grocery selections. (When I get out of town, I hit the super markets like other hit the mall.) My local grocery did not have lemon yogurt, or rasberries. They did have blueberry yogurt and frozen blueberries. I made these 2 substitutions, but followed the rest of the recipe exactly. The muffins were awesome. I loved the lemon/blueberry flavor. I can't wait to try it with rasberries.

JANATURNER
95
6/14/2003

I make these muffins all the time! The first time I made them I followed the recipe but I wanted more flavor so now I use 3 tbsps of lemon juice instead of 1 tbsp and increase the fruit by about a 1/2 cup. I love them and they taste great the next day too.