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Home » Recipes » Healthy Breakfast Recipes

Amazing Raspberry Lemon Muffins with Greek Yogurt

Modified: Mar 12, 2025 · Published: Jan 14, 2021 by Tera Gigot · This post may contain affiliate links · Leave a Comment

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These wholesome raspberry lemon muffins are naturally sweetened and they taste incredible! Greek yogurt adds extra protein and moisture, so these tender muffins make an excellent healthy breakfast or midmorning snack with coffee... all while tasting like a treat.

One wholesome raspberry lemon muffin cut open on white marble cake stand, with tender inner crumb and juicy raspberries showing this recipe

When my partner says, "Hey... where are those cupcakes you made?", I don't even correct him that they're muffins, because I consider it a major win if my raspberry lemon yogurt muffins are so dang good, he remembers them as cupcakes! These muffins are incredibly tender with bursts of jammy, sweet-tart raspberries in every bite. With wholesome flours and natural sweeteners, plus Greek yogurt for moisture and protein, these are muffins that the whole family will devour. Perfect for grab-and-go snacks and breakfasts!

Jump to:
  • Key Ingredients & Notes
  • Let's Make These Amazing Muffins
  • For Extra Goodness
  • Raspberry Lemon Muffin FAQ
  • Some Muffin Pairings
  • 📖 Recipe

Key Ingredients & Notes

  • Flour - White whole wheat flour is what I frequently use because it yields light nand tender baked goods and is easily accessible (e.g. can be found at Target and Kroger stores). Whole wheat pastry flour and spelt flour are my other two favorites, and both work beautifully in baked goods (readers have a ton of success baking my spelt flour banana bread!).
  • Greek yogurt - Also helping us out with the tender crumb! Greek yogurt functions similarly to buttermilk or sour cream, which are known for helping create tender baked goods (for instance, my cranberry orange yogurt muffins and fluffy Greek yogurt pancakes!). Not only that, but Greek yogurt provides an extra protein boost. 2% or whole milk work best!
  • Raspberries - I used frozen because they're more affordable in winter, plus frozen fruit is frozen at its peak ripeness. In Wisconsin, that's about the best we can do for year-round berries! If you have fresh garden raspberries or even wild ones near you, definitely give those a try if you'd like.

Let's Make These Amazing Muffins

Flour, baking soda, baking powder, and salt whisked together in a clear bowl with a fork
  1. Step 1: First, preheat the oven to 425 degrees, and line a 12-cup muffin tin with parchment liners, or spray the muffin tin with a nonstick spray. Psst: These unbleached parchment liners are my fave! In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
Melted coconut oil, honey, eggs, Greek yogurt, vanilla, and lemon juice whisked together in a clear bowl with fork
  1. Step 2: Then, in a separate medium-large bowl, you'll melt some coconut oil and whisk it together with honey. While that mixture cools slightly for another minute or so, you'll whisk in a couple eggs with vanilla extract, lemon juice, and lemon zest. Finally, whisk in the Greek yogurt until everything is mostly combined.
Raspberry lemon muffin batter mixed together in clear bowl with fork before adding raspberries
  1. Step 3: Combining wet and dry ingredients. Slowly pour the dry ingredients into the wet, whisking all the while until everything is just combined (careful not to over-mix).
Raspberries in a clear glass bowl, tossed in a little white whole wheat flour
  1. Step 4: Toss raspberries in a bit of flour before folding them into the batter. This helps prevent them from sinking to the bottom of the muffin batter while in the tin.
Raspberries tossed in flour, added to muffin mixture in clear glass bowl
  1. Step 5: Fold in those gorgeous raspberries.
Raspberry lemon muffin batter evenly distributed into parchment paper muffin cups in muffin tin
  1. Step 6: Evenly divide the muffin batter among the 12 muffin cups in your prepared tin (the batter will be thick!). Bake the muffins at 425 for five minutes, then reduce the heat to 350 for the final 12-16 minutes. Starting the muffins at a high heat and reducing it creates those high muffin tops! I learned this muffin trick from Sally's Baking Addiction and haven't baked them another way since.

When the muffins are done baking, let the sit for a moment and remove them after a few minutes to cool outside of the pan. Then you're done - YUM! You've got muffins and a kitchen that smells like heaven.

Baked wholesome raspberry lemon muffins in muffin tin with some muffins tilted to side
Deliciously moist raspberry lemon muffin.

For Extra Goodness

Growing up, when my mom used to bake blueberry muffins, she would always dip the tops in a little melted butter, and then in sugar. SO GOOD.

For these raspberry lemon muffins, I did something similar: I melted a little bit of coconut oil and spread it onto each cooled muffin. Then, I sprinkled a little bit of organic cane sugar onto each one to add a little sparkle. If you have coarse sugar, that would work too, and it would totally give the muffins that bakery-style sparkle and crunch.

Baked raspberry lemon muffins on cooling rack next to glass bowls with coconut oil and sugar, plus silicone brush

Raspberry Lemon Muffin FAQ

How do I store these muffins?

These muffins keep well in a tightly sealed glass container at room temperature for up to 5 days. Make sure they're cooled completely before you seal them! If they're still warm, they'll release moisture into the container and you might end up with some moldy muffins.

How do I make ahead and freeze these muffins?

Allow the muffins to cool completely before putting them in a zip-top bag or airtight glass container, then freeze for up to three months, taking out as many as you need.

Some Muffin Pairings

Whether you're serving these muffins for brunch or need a little something more alongside, here are some suggested accompaniments.

  • Mango mint smoothie in small glass with fresh mint leaves on top, on light beige and white surface
    Refreshing Mango Mint Smoothie
  • Two Ninja Foodi hard-boiled eggs sliced in half on gray plate, with pink and white linen, on white and light gray surface
    Ninja Foodi Hard-boiled Eggs
  • Kale, potato, and onion frittata fresh out of the oven in cast iron skillet, with teal linen wrapped around skillet handle
    Kale Potato and Onion Frittata
  • Mango turmeric ginger smoothie topped with coconut chips and chia seeds and hand dipping spoon into smoothie, on beige surface with mango chunks, coconut chips, and white linen.
    Mango Turmeric Ginger Smoothie

Did you make these amazing raspberry lemon yogurt muffins? Don't forget to leave a star rating 🌟 and comment below, and tag me on Instagram and Pinterest so I can see what you made!

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📖 Recipe

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One wholesome raspberry lemon muffin cut open on white marble cake stand, with tender inner crumb and juicy raspberries showing

Wholesome Raspberry Lemon Muffins


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  • Author: Tera
  • Total Time: 31 minutes
  • Yield: 12 muffins 1x
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Description

Raspberry lemon muffins with white whole wheat flour and Greek yogurt for extra tenderness, flavor, and protein; naturally sweetened with honey and studded with juicy raspberries.


Ingredients

Units Scale
  • 1 ½ cups white whole wheat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp fine salt
  • ½ cup coconut oil, melted and cooled slightly
  • ½ cup honey
  • 2 eggs, beaten
  • ¾ cup plain Greek yogurt (2% or whole recommended for best moisture content)
  • Juice of two lemons + zest of one
  • 1 tsp vanilla extract
  • 1 ¼ cups fresh or frozen raspberries


Instructions

  1. Preheat & prep: Preheat your oven to 425 degrees and line a 12-cup muffin tin with parchment liners, or spray with a nonstick spray.
  2. Mix wet ingredients: In a large bowl, whisk together melted coconut oil, honey, beaten egg, vanilla, lemon juice + zest, and Greek yogurt until mostly smooth (there might still be a couple Greek yogurt chunks).
  3. Mix dry ingredients: In a separate bowl, whisk together white whole wheat flour, baking soda, baking powder, and salt.
  4. Combine wet and dry ingredients: Gradually pour the dry ingredients into the wet ingredients, whisking all the while, until everything is just combined.
  5. Add raspberries: Toss the fresh or frozen raspberries in a small amount of white whole wheat flour (~1-2 tsp) to keep them from sinking in the batter within the muffin cups. Then, add to the muffin batter and stir to combine.
  6. Fill muffin tin: Scoop the muffin batter into each muffin cup, evenly distributing the batter across the cups.
  7. Bake the muffins: Bake the muffins at 425 for 5 minutes, then reduce heat to 350 degrees for the next 12-16 minutes. Remove from the oven and let them cool in the muffin tin for at least 5 minutes before transferring to a cooling rack.
  8. Optional sparkling tops: Melt a little coconut oil in the microwave and brush the muffins with the oil. Immediately sprinkle coarse or fine organic sugar over the tops for a little sparkle.

Notes

  1. Lemons. If you prefer to use lemon extract, simply add 1 teaspoon to the batter. Otherwise, lemon juice and zest works beautifully.
  2. Make ahead & freeze. You can freeze the completely cooled muffins for up to three months in a zip-top bag or airtight container.
  • Prep Time: 10
  • Cook Time: 21
  • Category: Breakfast, brunch, dessert
  • Method: Bake
  • Cuisine: American

Did you make this recipe?

If you loved this recipe, make sure to let me know and give it a star rating (below)! Star ratings help Roots and Radishes recipes reach more people, which helps support the continued production of our content. Also, we'd LOVE to see what you make! Snap a picture and tag me on Instagram @rootsnradishes  🙂


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Tera Gigot, the author, photographer, and recipe developer of Roots and Radishes.

Hey, I'm Tera! And I'm so glad to meet you. I've been using seasonal produce to create recipes in my Wisconsin kitchen for 12 years. Here you'll find nourishing whole foods recipes that are approachable and delicious.

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