Moist Raspberry Muffins

Moist Raspberry Muffins 

My voice is raspy like raspberries. Can you taste what I’m saying? A moist Raspberry Muffin.



Moist Raspberry Muffins



  • 2 ¼ cups all-purpose flour
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup sugar
  • ½ cup coconut oil
  • 1 cup greek yogurt or light sour cream
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 1 and ½ cups fresh or frozen raspberries (12 oz)


  1. Preheat the oven to 375°F.
  2. Line a standard 12-cup muffin tin with cupcake liners and grease the papers, or use silicone liners.
  3. In a medium bowl, sift together flour, baking powder, baking soda and salt; set aside.
  4. In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients.
  5. In a separate bowl, mix the raspberries with the remaining tablespoon of flour, and fold them very gently into the batter.
  6. Pour the batter into the prepared muffin pan, about 3/4 full using two spoons or an ice cream scoop.
  7. Bake the muffins for about 20-25 minutes, until they’re light golden brown on top, and a toothpick inserted into the middle of one of the center muffins comes out clean.
  8. Remove the muffins from the oven, loosen their edges from the pan, and after about 5 minutes transfer them to a rack to cool.


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