Last weekend, I drove home to Oklahoma for my baby brother’s college graduation. I remember when he was tiny, and I was terrified of dropping him. Now he’s all grown up, and a few inches taller than I am.
A couple of years ago, he developed an interest in videography out of nowhere. Now, he’s made a business of it. He’s going to come up to Kansas City soon and help me make some Cookie and Kate videos! We’re both stubborn perfectionists, and we’re both always right, so stay tuned for how that turns out.
My mom asked me to bring home some muffins to help with breakfast. I was already planning to make these with some frozen berries that Cascadian Farm sent to me, so it was perfect timing. Usually, when I bake muffins for the blog, I just freeze them for later. Watching my family enjoy them was way more fun.
These raspberry muffins are based on my carrot muffins and apple muffins. Like the others, they are marvelously fluffy and moist, but made with 100 percent whole grains, and naturally sweetened, too. I added some lemon zest, which infuses the muffins with light lemon flavor, in between bursts of jammy raspberries.
Raspberries won’t be in season for a couple more months, and strawberries are just beginning to ripen up, so frozen berries were the perfect solution. Since raspberries (also blueberries and blackberries) are so small, you can fold them right into muffin batters without defrosting them first.
Berries are are typically treated with pesticides on the field, so it’s best to buy organic when possible. In fact, strawberries are at the top of the Dirty Dozen list this year, so they are the most important fruit to buy organic.
Frozen organic fruit is a great year-round option, and it’s less expensive than buying fresh organic fruit. I love to use frozen fruits in baked goods and desserts, and savor fresh, in-season fruit in its delicious raw state. You can enjoy these muffins any time you’re craving a sweet, fruity breakfast treat!
Lemon Raspberry Muffins
- Author: Cookie and Kate
- Prep Time: 10 mins
- Cook Time: 22 mins
- Total Time: 32 minutes
- Yield: 12 muffins
- Category: Baked goods
These delicious raspberry muffins are moist and fluffy. They’re healthier than most, too, since they are made from whole wheat flour and naturally sweetened with honey. Recipe yields 1 dozen muffins.
- 1¾ cups white whole wheat flour or regular whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine-grain sea salt
- ⅓ cup melted coconut oil or extra-virgin olive oil
- ½ cup honey or maple syrup
- 2 eggs, preferably at room temperature
- 1 cup plain Greek yogurt*
- 2 teaspoons vanilla extract
- Zest of 1 medium lemon (about ½ teaspoon)
- 1½ cups Cascadian Farm Organic Frozen Raspberries (from one 10-ounce bag)
- 1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on top
- Preheat the oven to 350 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter, coconut oil or cooking spray (my pan is non-stick and doesn’t require any grease).
- In a large mixing bowl, combine the flour, baking powder, baking soda and salt. Blend well with a whisk.
- In a medium mixing bowl, combine the oil and honey or maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt, vanilla and lemon zest. Mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)
- Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). Gently fold the raspberries into the batter. The mixture will be thick, but don’t worry.
- Divide the batter evenly between the 12 muffin cups (I used an ice cream scoop with a wire level, which worked perfectly). Sprinkle the tops of the muffins with turbinado sugar. Bake the muffins for 22 to 24 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. If you have leftover muffins, store them, covered, at room temperature for 2 days, or in the refrigerator for up to 5 days. Freeze leftover muffins for up to 3 months.
Recipe adapted from my carrot muffins.
Make it vegan: You can replace the eggs with flax “eggs.” Replace the yogurt with a smaller amount of vegan buttermilk—just mix ⅔ cup non-dairy milk with 2 teaspoons vinegar. Let it rest for 5 minutes before adding it to the other liquid ingredients. Or, use 1 cup vegan yogurt.
Make it dairy free: See buttermilk option above.
Make it egg free: Substitute flax eggs for the regular eggs.
Make it gluten free: Substitute an all-purpose gluten-free flour blend for the whole wheat flour. Bob’s Red Mill makes a GF blend that works well.
*Note on Greek yogurt: I’ve used a variety of fat percentages and the muffins have always turned out well. Higher fat yogurt will yield a somewhat more rich muffin. You can also substitute plain (not Greek) yogurt, but your muffins might not rise quite as high.
This post was created in partnership with Cascadian Farm and I received compensation for my participation. Opinions are my own, always. Thank you for supporting the sponsors who support C+K!