Delicious for breakfast or lunch, these muffins have one of my favorite combinations – raspberry and lemon. The sweetness of the raspberries pairs so well with the tartness of the lemon. Plus they look so pretty!
When mixing the muffins, make you sure don’t overmix. When you overmix muffins, it ruins the fluffy texture and causes them to be tough and form peaked tops instead of nice round tops.
Sprinkle a bit of coarse sugar on top before baking for a bit of extra crunch and sparkle. These would also be good drizzled with a vanilla or lemon glaze.
Add fall leaves as decorations to make them look extra pretty and festive.
Grab one, two or three and a big cup of coffee and get your day off to a wonderful start! So moist – no butter needed for these! They are bursting with raspberry and lemon flavors. Enjoy! Happy Fall!
Raspberry Lemon Muffins
Ingredients
- 1/2 cup low-fat lemon or vanilla yogurt
- 3 tablespoons vegetable oil
- 1 tablespoon fresh lemon juice
- 2 egg whites
- 3/4 cup sugar
- 1 teaspoon freshly grated lemon zest
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup frozen whole raspberries (not in syrup)
- 2 tablespoons sanding sugar
Instructions
- Heat oven to 400 degrees. Spray bottoms only of 12 muffin cups with nonstick spray or place muffin liners in muffin cups.In small bowl, combine yogurt, oil, lemon juice and egg whites. Blend well, set aside.In medium bowl combine 3/4 cup sugar and lemon zest. Rub the sugar and lemon zest together with your fingers until fragrant. Add flour, baking powder, and salt. Mix well. Stir in frozen raspberries.Add yogurt mixture to flour mixture; stir just until dry ingredients are moistened. Spoon batter evenly into prepared muffin cups. Sprinkle with about 1/2 teaspoon sanding sugar (or sugar sprinkles).Bake at 400 degrees for 16-20 minutes or until tops are golden brown and toothpick comes out clean when inserted. Immediately remove from muffin pan. Serve warm.Can substitute blueberries for raspberries.
