Ingredients
Scale
- 2 ¼ cups all purpose flour or 50:50 whole wheat flour and all purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup sugar
- ½ cup coconut oil melted, or use canola, vegetable, corn oil
- 1 cup greek yogurt or light sour cream I used 1/2 greek yogurt + 1/2 sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice + zest of 1 lemon
- 1 ½ cups raspberries (approx. 8-10 oz) fresh or frozen
Instructions
- PREP: Preheat the oven to 375ºF and place a rack in the center. Spray a muffin pan with cooking spray and set aside.
- COMBINE: In a large bowl, mix together flour, baking powder, baking soda, and salt. Whisk this together and set aside.
- RUB: In a medium bowl, combine sugar and lemon zest. Mix well using a wooden spoon or your hands to infuse the sugar with lemon oil.
- WET INGREDIENTS: Add oil, yogurt (or sour cream), eggs, vanilla extract, and lemon juice to the sugar mixture. Whisk until most of the sugar dissolves.
- BATTER: Pour the wet ingredients into the dry mixture and gently fold until just combined. Do not overmix. Incorporate the raspberries and let the batter rest for 10 minutes.
- BAKE: Divide the batter among the muffin pans and bake for 18-22 minutes. A toothpick inserted should come out clean with a few crumbs.
- LET COOL: Allow the muffins to cool in the pan for 10 minutes before transferring them to a cooling rack.
Notes
For extra flavor, you can add a pinch of lemon zest to the batter.
Make sure not to overmix the batter for light and fluffy muffins.
These muffins can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.