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Wholesome Raspberry Lemon Muffins

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

Scale
  • 1 1/2 cups white whole wheat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp fine salt
  • 1/2 cup coconut oil, melted and cooled slightly
  • 1/2 cup honey
  • 2 eggs, beaten
  • 3/4 cup plain Greek yogurt (I love 2%, but any will work!)
  • Juice of two lemons + zest of one
  • 1 tsp vanilla extract
  • 1 1/4 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 16-18 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.

Find it online: https://www.rootsandradishes.com/wholesome-raspberry-lemon-muffins/