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!
- 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)
- Preheat oven to 375 degrees F and line a 12-cup muffin pan with paper liners and spray with cooking spray.
- In a mixing bowl, combine flour, baking powder, baking soda and salt, whisking by hand to thoroughly combine. Set aside.
- 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.
- Add in eggs and beat until pale (about 1 minute).
- Add yogurt, whipping another 60 seconds or until fully combined then fold in lemon zest and mix until combined.
- Add dry mixture to wet mixture in 3 separate additions, just combining with each addition (mixture will be very thick).
- 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).
- 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!
- Bake until muffins are golden brown and a toothpick inserted into the center comes out clean (about 25-30 minutes)
- Let cool for 5 minutes and then serve.
- 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