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.

Amazing Raspberry Lemon Muffins with Greek Yogurt

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 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 (2% or whole recommended for best moisture content)
Juice of two lemons + zest of one
1 tsp vanilla extract
1 1/4 cups fresh or frozen raspberries

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Instructions

Preheat & prep: Preheat your oven to 425 degrees and line a 12-cup muffin tin with parchment liners, or spray with a nonstick spray.
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).
Mix dry ingredients: In a separate bowl, whisk together white whole wheat flour, baking soda, baking powder, and salt.
Combine wet and dry ingredients: Gradually pour the dry ingredients into the wet ingredients, whisking all the while, until everything is just combined.
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.
Fill muffin tin: Scoop the muffin batter into each muffin cup, evenly distributing the batter across the cups.
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.
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

Lemons. If you prefer to use lemon extract, simply add 1 teaspoon to the batter. Otherwise, lemon juice and zest works beautifully.
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