Lemon Raspberry Yogurt Muffins
Brighten your mornings with these zesty Lemon Raspberry Yogurt Muffins—a perfect balance of tart lemon and sweet, juicy raspberries in every bite. Made with creamy Greek yogurt, these tender muffins are irresistibly moist and pack a protein-rich punch. The addition of fresh lemon zest and juice infuses a citrusy aroma, while bursts of fresh raspberries add a pop of flavor and color. Ready in just 35 minutes, these bakery-style treats are easy to whip up and ideal for breakfast, brunch, or a quick snack. Top them with a light dusting of powdered sugar for a touch of sweetness and elegance. Whether you’re meal prepping or looking to impress guests, these homemade lemon raspberry muffins will become a new favorite! Perfect for fans of fruity muffins, yogurt-based baked goods, and easy lemon recipes!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 cup Greek yogurt (plain or vanilla)
- 1 large Egg
- 1 tablespoon Lemon zest
- 2 tablespoons Lemon juice
- 0.25 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 1 cup Fresh raspberries
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease each cup.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
In a separate medium bowl, whisk together the Greek yogurt, egg, lemon zest, lemon juice, vegetable oil, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently mix with a spatula just until combined. Be careful not to overmix; the batter should be slightly lumpy.
Gently fold in the fresh raspberries, being careful not to crush them too much.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake the muffins in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
If desired, dust the tops of the cooled muffins with powdered sugar before serving.
Enjoy your Lemon Raspberry Yogurt Muffins as a delightful treat!
Nutrition Facts
Calories |
201 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.2 g | 7% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 195 mg | 8% | |
| Total Carbohydrate | 33.3 g | 12% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 15.5 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 25 mg | 2% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 79 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
