Lemon Raspberry Muffins As Mother’s Day approaches, treat your mom to these delightful, soft, and tangy muffins! Made with a blend of Greek yogurt, fresh lemon zest, and juicy raspberries, these muffins are bursting with flavor and are sure to brighten her day. The combination of the tart lemon and sweet raspberries creates a perfect balance that is both refreshing and satisfying.
To make these muffins, start by preheating your oven to 210C and lining a muffin tin with paper liners. In a bowl, combine the lemon zest and caster sugar, and massage them together until the sugar is fragrant and infused with lemon flavor. Add in the Greek yogurt, vanilla extract, melted coconut oil, lemon juice, and egg, and whisk everything together until well combined.
Next, fold in the flour, baking powder, and baking soda until just combined. It’s important not to overmix the batter, as this can result in tough muffins. In a separate bowl, toss the raspberries with a little flour to coat them. This helps prevent the raspberries from sinking to the bottom of the muffins during baking. Gently fold the raspberries into the batter, being careful not to crush them.
Divide the batter evenly among the muffin liners, filling each one about three-quarters full. Bake the muffins at 210C for 5 minutes, then reduce the oven temperature to 180C and bake for an additional 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
These lemon raspberry muffins are best enjoyed fresh on the day they are made, but they can also be stored in an airtight container at room temperature for up to 2 days. They also freeze well, so you can make a batch ahead of time and thaw them as needed. Whether you’re celebrating Mother’s Day or simply looking for a delicious treat to enjoy, these muffins are sure to be a hit!
Lemon Raspberry Muffins As Mother’s Day approaches, treat your mom to these delightful, soft, and tangy muffins!
Ingredients:
- 250g Greek yogurt
- 2 tsp vanilla extract
- 60g melted coconut oil
- Zest of 2 lemons
- Juice of 2 lemons (about 4 tbsp)
- 1 egg (at room temperature)
- 250g plain flour
- 2 tsp baking powder
- 1 tsp baking soda
- 130g caster sugar
- 150g raspberries (fresh or frozen)
Instructions:
- Preheat the oven to 210C.
- In a bowl, mix the lemon zest with the caster sugar until combined and fragrant.
- Whisk in the Greek yogurt, vanilla extract, melted coconut oil, lemon juice, and egg until well combined.
- Fold in the flour, baking powder, and baking soda until just combined.
- Toss the raspberries in a little flour (about 1 tsp) to coat them, which helps prevent them from sinking, then gently fold them into the batter.
- Divide the batter evenly among 12 muffin liners.
- Bake at 210C for 5 minutes, then reduce the temperature to 180C and bake for an additional 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
