rustic whole wheat raspberry lemon muffins

these rustic whole wheat raspberry lemon muffins are quick, easy and full of summery flavor making them a delicious option as a breakfast, snack or even dessert!

I had some raspberries on hand that were about to turn and I debated between baking with them or throwing them into a smoothie.

Can you guess which one I went with? 😜

These are so simple, quick and delicious that it’s hard to resist making them – can’t beat low effort while also being full of summery flavor.

And don’t worry if you don’t have raspberries on hand – any berry will do here.

I find them to be extra delicious when served warm with a slather of butter and or some raspberry jam for extra raspberry flavor.

These are by no means fancy but they sure get full marks for lemony raspberry goodness.

I wanted a more rustic muffin so I used a whole wheat pastry flour, but you can absolutely use all-purpose if that’s what you have on hand. White whole wheat would also work.

Basically, they’re pretty foolproof so feel free to mix this up in whatever way works best for you and what you have on hand.

rustic whole wheat raspberry lemon muffins

★★★★★ 5 from 1 reviews

• Author: Cait
• Prep Time: 10 minutes
• Cook Time: 25-30 minutes
• Total Time: 35-40 minutes
• Yield: 15 standard muffins 1x
• Category: breakfast

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Description

these rustic whole wheat raspberry lemon muffins are quick, easy and full of summery flavor making them a delicious option as a breakfast, snack or even dessert!

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Ingredients

Scale 1x2x3x

• 3 cups whole wheat pastry flour (all-purpose or white whole wheat would also work)
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• Zest of one lemon (about 1–2 teaspoons.)
• 8 tablespoons unsalted butter, softened (not melted)
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 3/4 cup plain 4% greek or skyr yogurt
• 1 1/2 cups raspberries (or any other type of berries – frozen will work too but I would thaw and drain out as much of the liquid as possible prior to adding to ensure it doesn’t throw off the liquid balance in the recipe)

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Instructions

1. Preheat oven to 375 degrees F and line a 12-cup muffin pan with paper liners and spray with cooking spray.
2. In a mixing bowl, combine flour, baking powder, baking soda and salt, whisking by hand to thoroughly combine.  Set aside.
3. In a separate bowl or in a stand mixer bowl fitted with paddle, add butter and sugar whipping until light and creamy (about 2 minutes). You can also use an electric hand mixer.
4. Add in eggs and beat until pale (about 1 minute).
5. Add yogurt, whipping another 60 seconds or until fully combined then fold in lemon zest and mix until combined.
6. Add dry mixture to wet mixture in 3 separate additions, just combining with each addition (mixture will be very thick).
7. Add the berries to the batter and give some gentle folds to combine throughout (careful not to over mix or the muffins will be tough).
8. Scoop batter into prepared cup of the muffin tin (cups should be full to the top with batter, you want the batter to rise up over the edge for the true bakery-style muffin top experience!) – you may find you have a little extra batter, so feel free to bake it up after the first batch or make some mini muffins with it!
9. Bake until muffins are golden brown and a toothpick inserted into the center comes out clean (about 25-30 minutes)
10. Let cool for 5 minutes and then serve.

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Notes

• Muffins will keep for up to 2 days at room temperature in an air-tight bag or in the freezer for up to 2 months.

Keywords: muffins, flour, sugar, raspberries, lemon zest, yogurt, eggs, baking soda, baking powder, salt

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