Zesty Lemon Raspberry Muffins: A Delicious Burst of Freshness

Zesty Lemon Raspberry Muffins: A Delicious Burst of Freshness

These Lemon Raspberry Muffins are a delicious combination of zesty lemon and sweet, tart raspberries, creating a fresh and vibrant treat. The muffins are soft and moist, thanks to the Greek yogurt, while the bright flavors of lemon zest and juice add a refreshing touch. The raspberries provide bursts of flavor that pair perfectly with the tang of the lemon, making these muffins a joy to eat. They are ideal for breakfast, brunch or a delicious snack.


Why you will love this recipe:

You will love this recipe because it offers a wonderful balance of flavors and textures. Greek yogurt adds moisture and richness to the muffins, while lemon zest and juice lend a refreshing citrus flavor. Raspberries add a sweet and tart contrast, creating a delicious burst of flavor in every bite. Muffins are easy to make and have the perfect blend of sweet and tangy, making them a refreshing and satisfying treat.

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Perfect occasion:

These Lemon Raspberry Muffins are perfect for any occasion where you want to enjoy a fresh, vibrant treat. They are perfect for breakfast, brunch or as a delicious snack. Muffins are also ideal for entertaining, as they can be easily made in advance and served fresh from the oven or at room temperature. They make a great addition to a snack or picnic, offering a bright, refreshing flavor that everyone will love.

Decorating Tips:

replaces the word nice with empty enhance the presentation of these muffins, you can sprinkle the tops with powdered sugar before serving, creating a simple yet elegant finish. You can also drizzle the muffins with a lemon glaze made with powdered sugar and lemon juice for an extra touch of sweetness and flavor. Fresh raspberries or a sprinkle of lemon zest can be used as garnishes for a colorful and festive touch.


For the muffins:

  • 250 g of Greek yogurt
  • 2 teaspoons of vanilla extract
  • 60g coconut oil (melted)
  • Zest of 2 lemons
  • Juice of 2 lemons (about 4 tablespoons)
  • 1 egg (room temperature)
  • 250 g plain flour
  • 2 teaspoons of yeast
  • 1 teaspoon of baking soda
  • 130g caster sugar
  • 150 g raspberries (fresh or frozen)
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  1. replaces the word nice with empty preheat the oven: Preheat your oven to 210°C (410°F). Line a muffin tin with 12 muffin cups.
  2. Prepare the muffin batter: In a bowl, combine the lemon zest and powdered sugar, massaging until fragrant. Stir in Greek yogurt, vanilla extract, melted coconut oil, lemon juice and egg until blended. Stir in the plain flour, baking powder and baking soda until just combined.
  3. Prepare the raspberries: Before adding the raspberries, coat them with a little flour (about 1 teaspoon) to prevent them from sinking. Incorporate the raspberries into the dough.
  4. Cook: Divide the batter evenly among the 12 muffin molds. Bake in a preheated oven for 5 minutes at 210°C (410°F). Then lower the temperature to 350°F (180°C) and bake for an additional 20 to 25 minutes or until the muffins pass the “toothpick” test.
  5. Cool and serve: Allow the muffins to cool in the tray before transferring them to a rack to cool completely. These muffins can be enjoyed as a delicious treat anytime.
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