These Lemon Raspberry Muffins are a delightful combination of zesty lemon and sweet, tangy raspberries, creating a fresh and vibrant treat. The muffins are moist and fluffy, thanks to the Greek yogurt, while the bright flavors of lemon zest and juice add a refreshing twist. The raspberries provide bursts of flavor that pair perfectly with the zesty lemon, making these muffins a joy to eat. They are ideal for breakfast, brunch, or a delightful snack.
Why You’ll Love This Recipe:
You’ll love this recipe because it offers a wonderful balance of flavors and textures. The Greek yogurt adds moisture and richness to the muffins, while the lemon zest and juice provide a refreshing citrus flavor. The raspberries add a sweet and tangy contrast, creating a delightful burst of flavor in every bite. The muffins are easy to make and offer a perfect blend of sweet and tart, making them a refreshing and satisfying treat.
Perfect Occasion:
These Lemon Raspberry Muffins are perfect for any occasion where you want to enjoy a fresh and vibrant treat. They’re great for breakfast, brunch, or as a delightful snack. The muffins are also ideal for entertaining, as they can be easily prepared in advance and served fresh from the oven or at room temperature. They make a great addition to a tea party or a picnic, offering a bright and refreshing flavor that everyone will love.
Decoration Tips:
To enhance the presentation of these muffins, you can dust the tops with powdered sugar before serving, creating a simple yet elegant finish. You can also drizzle the muffins with a lemon glaze made from 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.
Ingredients:
For the Muffins:
- 250g Greek yogurt
- 2 teaspoons vanilla extract
- 60g coconut oil (melted)
- Zest of 2 lemons
- Juice of 2 lemons (approx 4 tbsp)
- 1 egg (room temperature)
- 250g plain flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 130g caster sugar
- 150g raspberries (fresh or frozen)
Instructions:
- Preheat Oven: Preheat your oven to 210°C (410°F). Line a muffin tray with 12 muffin liners.
- Prepare Muffin Batter: In a bowl, combine the lemon zest and caster sugar, massaging them together until fragrant. Whisk in the Greek yogurt, vanilla extract, melted coconut oil, lemon juice, and egg until combined. Fold in the plain flour, baking powder, and baking soda until just combined.
- Prepare Raspberries: Before adding the raspberries, coat them in a little bit of flour (approximately 1 teaspoon) to prevent them from sinking. Fold the raspberries into the batter.
- Bake: Distribute the batter evenly among the 12 muffin liners. Bake in the preheated oven for 5 minutes at 210°C (410°F). Then, lower the temperature to 180°C (350°F) and bake for an additional 20-25 minutes or until the muffins pass the “toothpick” test.
- Cool and Serve: Allow the muffins to cool in the tray before transferring them to a wire rack to cool completely. These muffins can be enjoyed as a delightful treat at any time.
Enjoy!
