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Lemon Raspberry Muffins

Lemon Raspberry Muffins

YIELD 12 muffins


  • 3/4 cup (150g) granulated sugar
  • 2 teaspoons lemon zest
  • 1 3/4 cups (245g) all-purpose flour
  • 2 tablespoons poppy seeds , optional
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup (180 ml) plain yogurt
  • 6 tablespoons (85g) unsalted butter , melted and slightly cooled
  • 1/4 cup (60 ml) fresh lemon juice
  • 1 cup fresh or unthawed frozen raspberries


  1. Preheat oven to 375ºF/190ºC degrees. Spray 12 muffin cups with nonstick cooking spray or line with cupcake liners. Set aside.
  2. In a large bowl whisk together sugar and lemon zest. This step helps to bring out the lemon flavor. Add flour, poppy seeds (if using), baking powder, baking soda, and salt, and whisk until combined. Set aside. In a medium bowl, whisk together eggs, yogurt, melted butter, and lemon juice until combined and smooth. Pour the egg mixture into the flour mixture and stir with a wooden spoon or a rubber spatula just until combined. Fold in raspberries gently, being careful not to mash.

  3. Divide batter evenly between muffin cups. Bake for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove from oven. Allow to cool 5 minutes in pan, then gently transfer to a wire rack to cool completely.
  4. Muffins are best the same day they are made, but can be kept in an airtight container, at room temperature or in the fridge, for up to 3 days.