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!
Watch How to Make Lemony Raspberry Muffins
Lemon Raspberry Muffins
- Author:
- Prep Time: 10 mins
- Cook Time: 22 mins
- Total Time: 32 minutes
- Yield: 12 muffins 1x
- Category: Baked goods
- Method: Baked
- Cuisine: American
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.
Ingredients
- 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
Instructions
- 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.
Notes
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.
▸ Nutrition Information
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!
Colleen
Do you use nonfat greek yogurt or full fat?
Kate
Hi Colleen, I’ve used a variety of fat percentages to make these muffins, and they all turned out well.
Christina Nifong
These look great! Can’t wait to try them…
Kate
Thank you, Christina!
Beth
I’ve made other muffins with your recipes, so I’m looking forward to trying these. That was the first time I used coconut oil in baking. I was blown away by the difference it makes. Highly recommend!
But I’m really only commenting because I want to encourage you to make videos! Love cooking videos! How nice you get to try out a new endeavor with your brother!
Kate
Thank you, Beth! I hope you love these, too. I think you will. :) I’m really looking forward to making some videos with my brother once I finish the cookbook! I think it will be fun.
Rebecca
Love your blog! It has inspired me to learn how to cook. Is maple syrup or honey healthier?
Kate
That’s great to hear, Rebecca! Thank you. Both maple syrup and honey have their merits. It’s hard to say which one is healthier, but they are both definitely more redeeming options that processed sugar. I usually just pick the one that tastes best in the recipe. Honey is less expensive, so it’s usually the one that I try first.
Jackie
Cannot wait to try these! I love all your recipes, but especially your baking ones! I try to use natural sweeteners, whole wheat flour, and coconut oil in place of butter whenever possible in baking – and your recipes do that without sacrificing taste or texture. Just wondering – could I use whole wheat pastry flour in this recipe instead? I have that on hand and want to make these as soon as I get home :)
Kate
Thank you, Jackie! I’m glad you found my recipes. Yes, I think whole wheat pastry flour will work well in these muffins! I tend to use white whole wheat flour most, since it’s easier to find and less finicky than the pastry flour. Pastry flour usually works well in quick breads and muffins, so you shouldn’t have any trouble with it here.
Kristin
WHOLE spelt flour is also great in muffins. It is naturally lower in gluten and while not gluten free, I try to watch how much gluten our family injests. Spelt produces a tender crumb, perfect for all muffins. I buy Bob’s Red Mill.
Daniela
Could these muffins be made with almond flower? If so, what modifications should be made? Please let me know. I need to be gluten free. Thank you for your time. Daniela
Kate
Hi Daniela, I’m not sure. I haven’t tried. Almond flour is a totally different animal, since it’s gluten free and made from nuts instead of grains. I am confident that a gluten-free all-purpose flour (such as Bob’s Red Mill) will work well for these muffins, if you’d like to give that a shot.
Katrina
These are so beautiful and sound amazing!! Love the lemon in there!
Danica
These look fantastic! I can’t wait to make them. Also, I enjoyed reading your interview in an earlier post.
Kate
Thank you, Danica! That’s nice to hear.
Cassie
I love raspberry muffins! This is a great brunch and breakfast treat to have in the summer!
Kristie
These look delicious! Do you notice much flavor difference when you use honey vs. maple syrup? Honey makes more sense to me with summer flavors, but I don’t like when baked goods have a strong honey flavor. Also, do you prefer coconut oil or olive oil? They have very distinctive, but different flavors.
Kate
Honey is a little sweeter than maple, ounce for ounce, but these don’t have a pronounced honey flavor. You would have to use more honey or add a honey glaze for that to happen. I just use whichever complements the other flavors best, and lean toward honey when possible since it’s less expensive. I list my preferred ingredients first, so honey and coconut oil are my top picks here. :)
Karen @ Seasonal Cravings
I love it when I can use frozen fruit in a muffin recipe. It makes it that much easier. Good luck with your videos!
Megan
These look so amazing! I love the combination of lemon and raspberry! Do you ever find that using frozen berries leaves muffins soggy?
Kate
Nope, I don’t ever have trouble with small frozen berries like raspberries or blueberries. You want to add them to the batter frozen (I can imagine that defrosting them first could add problems). I tried using frozen strawberries in these, but they were too large, so they fell out of the bottoms. Chopped fresh strawberries would work.
Kelsea
I made these today for my one year old (and me!) and they turned out delicious! He’s been living on your banana bread so I was excited to give these a try. I didn’t have raspberries so I used blueberries and pulsed them frozen a few times through the food processor since my son isn’t so into whole pieces of fruit yet. I feel so great about making your recipes for him because they are so much healthier and better tasting than anything I can find at the store (and I can get him to eat some fruit this way)! Thank you so much for another wonderful baked treat!!
Kate
Hooray! Happy to hear you both are enjoying my recipes. Thanks, Kelsea!
Medha
I love that springy lemon/raspberry combination! Love the greek yogurt and maple syrup swaps :)
Donnelly
Hi Kate,
What an AMAZING looking recipe (those photos are gorgeous). I can’t wait to give it a try!
What inspired you to use frozen raspberries rather than fresh?
Thanks in advance for your response … I’m truly enjoying perusing Cookie+Kate!
Kate
Thanks, Donnelly! So, the idea for these muffins came to me when Cascadian Farm (they’re the brand of organic frozen raspberries I used) asked me to come up with the recipe. Frozen raspberries are also more practical, since fresh raspberries don’t keep for long in the refrigerator, but you could use fresh, too! Fresh raspberries won’t be in season for a couple more months.
Maddie
Lemon and raspberry is one of my favorite summer food combinations! I can’t wait for the upcoming season and eating these muffins :)
Fin
I’m new to this blog, and am blown away by all these delicious recipes! I’d love to give these a try this weekend. Any advice on substituting Greek yoghurt for natural yoghurt?
Kate
Thanks, Fin! I’m glad you found my blog. Do you mean regular plain yogurt? That should work fine, but your muffins might not dome up quite as high.
Miriam
Those muffins look absolutely delicious – I agree on the organic front, especially when it comes to berries! Looking forward to all those amazing videos ♡
Mary Ann | The Beach House Kitchen
These look delicious Kate! Love the lemon raspberry combo! Can’t wait to try!
Molly @ Spices in My DNA
Can’t wait to try these! Love that they’re naturally sweetened.
Amy - Parsley In My Teeth
These look scrumptious! And apparently Cookie would like one…..or two!
Kate
Haha, she would eat the whole batch if she could! So ornery.
Allyson
Frozen berries are such a good compromise between following the seasons and eating fruit during the six months between growing seasons. These muffins look fantastic- I can’t wait to try them.
Elena
I made these for breakfast this morning and they are super delicious! We only have two left out of twelve. My six year old ate four muffins and my one year old ate two muffins.
Kate
So glad your family enjoyed the muffins! Thank you for letting me know.
Virginia
Kathryne, these were so very good! I stole three graduation morn. I will try this. Love,Grandma L.
Kate
Thank you, Grandma!
Sally
This is my new favorite muffin recipe. We made them this morning and there are only a few muffins left…Thank you for another great recipe!
Kate
Thanks, Sally! Happy to hear that!
Anne
Just made these with a few adjustments… I used blueberries and blackberries, unsweetened coconut yogurt and 2 chia eggs to make it vegan.
So good! Nice and fluffy and perfectly sweet!
Totally reminded me of your blueberry pancakes made with oat flour (also yummy as heck)
Thank you for another delicious recipe I know I’ll be able to use over and over again!
Kate
Thank you, Anna! Glad you’re enjoying those blueberry pancakes, too!
Kari
Lemon and raspberry is such a yummy combo!
Emma
Ive made your banana bread and it turned out great. Ive got some raspberries to use and this recipe sounds great however i dont have any lemon. Would it taste weird without the lemon?
Kate
Nope, won’t be weird! You’ll just end up with delicious raspberry muffins.
Natalie
This recipe is looks amazing. I am waiting for mine to bake and can’t wait………
Delicious!
Kate
Thanks, Natalie! Hope they turned out marvelously!
Emma
I made these with vegan buttermilk (using almond milk) as suggested, and half all purpose flour and half whole spelt, as well as blueberries instead of raspberries, and they turned out so good! Super fluffy and just the right amount of sweetness. Thanks for this great recipe Kate!
Kate
Thank you, Emma! Your muffins sound delicious!
Janice
I just made these muffins today. I ran out if maple syrup and used a mix of honey and coconut nectar instead. Turned out great. My boys loved it more than the usual cocao banana cupcakes I make them. Thanks for the recipe :)
Kate
Thank you, Janice! I’m glad you all enjoyed them.
Kristen Greenland
These turned out great! I’ve never made muffins with ingredients like these (yogurt, maple syrup, EVOO) and now I’ll never go back. Excellent with a little lemon curd on top!
Kate
Thanks, Kristen! Lemon curd sounds like the perfect topping.
Susan Palermo
Can you make the raspberry lemon muffins with fresh raspberries? Can’t wait for your cookbook!
Kate
Yes, definitely! I think a standard 6-ounce container holds about 1 cup, which would be fine.
Adrienne
Hi – This is the first time I’ve been to your site. This recipe sounds very yummy. I’ve been asked by a friend to make a diabetic friendly dessert without artificial sweeteners – no small feat. I came across your site after several different types if searches and was wondering if there was any way to make these more cupcake-y? Apparently the honey is fine. Unfortunately I don’t have a whole lot of time to play with the recipe myself. Your help is appreciated.
Kate
Hey Adrienne, I think these would make great cupcakes. Maybe you could serve them with a dollop of whipped cream, or coconut whipped cream? Most frostings require a lot of powdered sugar, so those are probably out.
Selma winston
Hi Kate-
I made the muffins (lemon , raspberry). They came out a bit dry. Trying to figure out what went wrong. I’m not following by to lie- they stayed in the oven 3 minutes longer then they should, but still, is that what you think I did?
Love your blog!!! Looking forward to your response
Selma Winston
Kate
Hi Selma, I’m sorry your muffins turned out a bit dry. Mine were very moist. The extra baking time might have done it, or maybe you measured your flour heavier than I did? I use the spoon and swoop method—spoon flour into the measuring cups, then level off the top with a knife.
Nina
Hi, Greetings from the UK. Do you know if you could use low fat or non fat Greek yoghurt in this recipe?
Thanks
Nina
Apologies in earlier review I meant to hit five stars – Nina UK
Kate
Yes, any fat percentage should do. I’ve had good luck with a variety of them!
Nina
Thanks for replying. I will give your recipe a go very soon!
Lis
I made these last night with my mom and they are GREAT! We both prefer salty to sweet so we love that these muffins aren’t overpowered with refined sugar and sweetness. I used coconut oil and honey and love how they turned out. We had them for dessert last night and my husband I had them for breakfast this morning and there’s a good chance they’ll turn in to lunch today as well :) Your muffin recipes are my favorite! The only thing I would do is add more lemon next time – I love lemon and just want to taste it a bit more.
Kate
Thanks, Lis! I’m so glad you enjoyed the muffins. You could definitely add more zest next time!
Liz McTeer
Hey Guys! i just veganized this. and they are good! I swapped in Einkhorn flour (what i had), Sodelicous unsweetened coconut yogurt, and 2 flax eggs instead of real eggs. I also switched to 1 tsp soda and 1/2 tsp powder. Nice and fluffy and good! Next time though, i’ll roll my raspberries in a touch of sugar.
Kate
Thanks, Liz! Glad your vegan muffins turned out well.
Lainey
Hi Kate..I’m not a fan of yogurt and curious if baking with yogurt gives the muffins a sour taste. I’m sure it doesn’t but wanted to double-check. Thank you for sharing all your great recipes, you have really inspired me to have a healthier approach to my cooking : ) p.s. your Healthy Banana bread was delicious!!
Kate
Hey Lainey, I can’t say the muffins taste like yogurt. They have a slight tang, like you’d get with sour cream. You can use the “buttermilk” option in my notes if you’d rather not use yogurt. Glad you liked the banana bread!
Janny
Hi Kate,
I made this recipe, with minor adjustments and they are delicious. I used one cup of crushed bananas in lieu of yogurt plus a mixture of frozen raspberries and strawberries, and addition of white chocolate chips. Wonderful recipe which I’ll make for years. I also make your maple sweetened banana muffins on a regular basis using honey instead maple syrup and adding blueberries and chocolate chips. Always goes over well with my son and his friends. Thank you for posting healthy, FIVE STAR, delicious recipes.
Kate
Thank you, Janny! I’m so glad you have been enjoying my baked good recipes. Your variations sound awesome. Have a great day!
Heather
I made these two days ago and used fresh raspberries instead of frozen. I think frozen fruit might yield better results as my leftovers are now slightly mushy right next to the raspberries. These smelled so delicious baking and I love that I can eat them without feeling much guilt because of the healthy ingredient swaps.
I have been vising your blog regularly for at least a year but this is my first comment. I can’t wait for your cookbook. I’m also blown away that your blog makes it easy for me to find tomato free vegetarian recipes – I am constantly frustrated by seeing vegetarian recipes that look wonderful, only to discover I can’t eat them. But no frustrations here! So thank you Kate!
I’m a big fan of Cookie and hope there will be plenty of Cookie photos in the cookbook as well. My dog used to help me in the kitchen as well…especially if I dropped a carrot! Keep up the good work, Cookie.
Kate
Thank you so much for your comment, Heather. I’m glad to hear you’ve been enjoying my recipes, and the tomato-free feature! I was hearing that request more and more, so I made a special category for it. Cookie says hi! There will definitely be lots of photos of her in the book. Just took a few more last night. I can’t help myself.
Adriana
Had some fresh raspberries on hand and made these for breakfast this morning. I barely got a taste! I made them with regular natural yogurt and they were fluffier than I anticipated.
They came out with a perfect round top, but that dropped as they cooled off. Did I do something wrong?
Kate
Thanks, Adriana! I’m glad they turned out well for you. Mine may have dropped a little bit, but not completely. Perhaps they needed another minute in the oven? If you used the full 1 1/2 cup fresh raspberries, you might have better results with 1 cup next time… but I generally think the more berries, the better.
Rose
Hi Kate, reader from NZ here. Love your recipes! Just trying to work out what size your muffin tins are, can’t quite tell by the pics. Would you please tell me the diameter of one of the muffin cups?
Thanks!
Kate
Hey Rose, I used a standard muffin tin, each cup being about 2.75″ wide.
Angela @ Delectable
These look fabulous! And three of my favorites all in one place…lemon, raspberry, greek yogurt! Num!
Keera
Hey! Have you ever tried with a coconut flour?
Kate
No, and I would not recommend substituting coconut flour in any baked good recipe that doesn’t call for it. Coconut flour soaks up a ton of moisture, which can have a profound effect on the outcome.
Maggie
ooooh these look so delish. I want to make them for Friday …. but am not sure about the cups measure (I am in uk) I look on various sites and the measures are all so different!!! and with baking it has to be precise! Do you please have any idea as to what the amounts would be in metric or imperial? Many thanks. xx. love the blog.
Maggie
Hi Nina, I am from uk as well, and I would like to make these muffins…. did u use cups or did unconverted to metric or imperial? I have had disaster converting … thank yiu Maggie .
Tiffany
Have to say didn’t like this recipe at all. Although I hate the taste of honey & Cocconut and they totally dominated the flavour. I thought they would be a replacement for the sugar and oil and you wouldn’t really taste them but you do. My kids wouldn’t even lick the bowl. I hate coconut. Is vegetable oil just as good? Why is everyone obsessed with Cocconut oil?
Kate
I’m sorry you didn’t enjoy the muffins, Tiffany. I didn’t think that they had an overwhelming coconut or honey flavor myself, although I could taste the honey (and I love honey). Coconut oil contains a special kind of fat that is especially good for your brain and is immediately burned for energy, rather than stored as fat for later. You could use vegetable oil instead of coconut, but it is chemically products and there are a lot of negative by-products of the processing.
Mary Ellen
These were fabulous. I made them with the frozen raspberries and honey as the sweetener and they were a tiny bit tangy – which we loved. Yesterday was my husband’s birthday and I repeated the recipe, this time using maple syrup as the sweetener and fresh blueberries. Again – absolutely awesome! I used King Arthur white whole wheat flour, Aldi Friendly Farms nonfat Greek yogurt and olive oil for both batches. I’m going to try these using an egg substitute and applesauce or fruit purees instead of the oil and see if I can make an even healthier muffin though I’m reluctant to mess with perfection. Thanks so much.
Kate
Thank you, Mary Ellen. I’m so glad you’re enjoying the muffins. Happy belated birthday to your husband! Your substitutions might work fine, although I don’t worry about the fat content in these myself—it helps lower their blood sugar impact and keeps you fuller longer.
Nella
Another keeper muffin recipe and of course, it’s from you :)
My son and I enjoy baking together and we loved the tanginess of the lemon and the fluffiness of the muffins.
Our swaps: we used 2 flax eggs and we used half gluten-free flour and half pastry whole-wheat. I also used frozen cranberries since I didn’t have raspberries on hand.
Kate
Thank you, deal Nella! So glad you two enjoyed these.
Robin
We had these for breakfast this morning, and they were great!
Very filling, just the right amount of sweetness, great flavor combination. Love how fast/easy they were to make, too!
Thanks for sharing!
Michaela
These are supurb muffins. I didn’t have greek yogurt so just used a 1% probiotic peach yogurt as a substitute; they rose very well despite the low-fat yogurt but this may be because I made mini-muffins.
This recipe made 36 mini muffins, and took 15 minutes to cook.
Note: I use parchment paper mini muffin liners and the muffins fall right out.
Allison
Hi! I made your muffins and they were great. I was wondering, if I didn’t want to freeze them because we ate them so quickly what’s the best way to store them. I tried putting them in the fridge but my husband said they tasted different. They are so moist that I’m not sure what to do about the extra moisture in the container, maybe just a paper towel would help?
Christina
These looks so delicious! I will definitely be making this.
Alicia
Just made these, they are so moist, and delicious. My family loved them!!
Brenda
These muffins are delicious – I added a teaspoon of fresh lemon juice as well as the lemon zest and sprinkled the tops with coconut instead of sugar before baking… yummy and so fast and easy to make.
Pauline
I woke up craving a muffin [because, who doesn’t ;)] and this recipe definitely did the trick. I didn’t have enough raspberries so I threw in some blue and red berries as well. Worked like charm. The berries provide that fruity kick you need in the morning. And the best part? I’ll be able to store this gooey goodness for days to come. Thanks!
Kate
I hear you, Pauline! Muffins make every morning better. Your version sounds so good!
Mariechristine
I just did them today they turned out mushy. Also my batter was more liquid. I used white flour and regular yogurt. Could that be it?
Kate
I’m sorry to hear that! It sounds like maybe you needed a little more flour in your batter. Not sure if white flour would be the reason why. Sometimes even humidity can affect flour measurements.
Kate
Really enjoyed this recipe. I used cranberries instead, and squeezed the juice from the lemon I used into the batter. Turned out great. Thanks for sharing.
Lori
Oh my gosh on these! Used GF all purpose flour and coco oil and maple syrup. Ridiculously good. We toy with GF stuff so we are not used to it. These were so good you could certainly not tell GF. New fave of 10 yo daughter -yay! Thank you, Kate!
Mariechristine
Any idea about the calories in each muffin?
Kate
I’m sorry, I don’t know. I might start calculating and including nutrition facts soon, but they do vary based on actual ingredients used.
Amy
I made these to take to work for the week as I wanted a healthy alternative to raspberry and white chocolate muffins. These were super delicious and super easy to make, I will definitely be making these again!!
Kate
Thank you, Amy! I’m glad you found my recipe!
Jacky
Do you knew how many calories is each muffin?
Kate
I’m sorry, I don’t offer nutrition facts yet.
robin
Kate, I love the texture of these muffins. I used muffin cups which I would not use again as they really stuck to the paper…I hate to waste any muffin. Perhaps I should invest in non-stick pans as you use. Also, I found that they were not lemony enough for me so next time I would use more zest and I might go so far as to use lemon Greek yogurt instead of plain. I realize that this would add a little more sugar to the recipe, which frankly I thought it could use as well. Will make again – spouse liked them.
Kate
Thanks, Robin. Those all sound like good adjustments to me. I really love that muffin pan that I used for these; I think it’s worth the money.
Kara
Despite your comment not worry about the thickness of the batter, I was still a little worried before baking them. However they turned out just fine :) I am not a big muffin/baked good lover but I made them mostly for my husband and he is quite fond of the them. Even I’ll probably eat 1 or 2. A touch tart and sweet without being overly so.
Ashley Bradley
You’re wonderful! Everyone in my family absolutely loves any of the baking I do from your site. They LOVED the “Maple Sweetened Banana Muffins”
– Ashley in the Yukon, Canada xx
Patricia Leyenaar
Hi Kate, I made these muffins yesterday. I used regular whole wheat flour, EVOO, maple syrup, low fat regular yogurt (raspberry flavor) instead of Greek yogurt, 1 tsp vanilla extract and 1 tsp lemon flavoring, and blueberries instead of raspberries. My eggs were not at room temp and I did not sprinkle sugar on top. I baked them in a silicone pan with tiny loaf shapes. Is there another way I can send you a pic besides Instagram? They turned out beautifully and they are so tasty! They raised up really nice, even though I used regular yogurt instead of Greek. Love, love, love and will make again, maybe with raspberries next time, so I can be closer to your actual recipe – haha!
TF
Has anyone tried to add white chocolate chips to this and maybe dried raspberry chips, or white chocolate chips with frozen raspberries? I know this sounds extreme, but I’ve been trying to do something similiar to Subway Raspberry White Chocolate cookies. All the recipes I’ve seen are extremely unhealthy (regardless if it is cookies, muffins, bars, etc). This is the only one that looks okay, but I’m not sure if it can be revised to this degree. Thanks!
Kate
I think you could ad white chocolate chips to these, no problem!
Mary
Would oat flou work in these and your other breakfast muffins?
Kate
Sorry, I’m not sure. Oat flour doesn’t contain gluten so your muffins will likely be more dense and also more fragile. If you try it, please let me know.
Cheyenne
This was a great recipe. I had to use more substitutes than I preferred but I wanted to finish what we had in the house. I used unbleached flour instead of whole wheat flour. Low flavour olive oil as I discovered my coconut oil was rancid! I also added too much of the vegan “buttermilk”. It still turned out great. They were delicious. I’ll definitely make these again.
Though, next time I’m going to have to use a less intense honey. All I had on hand was a locally harvested buckwheat honey. It has such an overpowering malt-y scent. Oh my goodness. My whole house smells like this honey. Luckily, it doesn’t taste that way. Anyways, thank you for sharing it!
Kate
Even with all the adjustments, it sounds like it turned out well :)
Abby
I made these with fresh blueberries and they were great! I would add more lemon next time. Any idea how many calories these are?
Kate
Hey, Abby: Unfortunately, I don’t have nutritional info available for my recipes just yet. I’m looking for a solution, and will update about it once I find one. Thanks!
Nili
I just started following your blog. I love the pictures and creativey to make make food healthier. Made these muffins today. Substituted frozen blueberries instead. Delicious! Slight hint of sweetness and blueberry. I think next time I will increase the lemon zest, just because I love lemon! Next I will be trying your scones :)
Kate
Sounds delicious, Nili. Let me know how the scones go, too!
Elizabeth
I made these with gluten free flour and they came out absolutely perfect! Thank you so much, love this recipe!
Kate
Great! Which flour did you use? Some of our GF readers may want to know which worked out so great :)
Sahara
I made your banana bread for my class (I’m in college) and it went down so well, so I decided to make these too and everybody loved them! I’m thinking of making them again and adding a bit of white chocolate as I love a white chocolate and raspberry combo – not as healthy but very yummy!
Kate
Oh my goodness, you sound like the best classmate ever! I would have loved getting baked goods after showing up for class!
Hilary
My kids and I love your muffins! I was thinking of making a raspberry chocolate chip version of these for Valentines Day. Any tips on how much chocolate I should put in? Do I need to add anything to replace the zest at all or is that purely for flavor? Keep the healthy recipes coming please!!
Mamie Lipari
I made these muffins using half coconut oil and half olive oil. The olive oil accented the lemon zest so well. I used a vanilla soy yogurt. They were great. Not too sweet, just sweet enough. I look forward to all of your recipes.
Kate
That sounds delicious, Mamie.
Kelley
I made these muffins but I added fresh squeezed lemon juice to the yogurt for more tartness-approximately 1/4 cup. I love the contrast between sweet and sour from the lemon and raspberries. They rose beautifully and I added a raspberry on top for decoration. I have also made your lemon poppy-seed muffins with great success! Thank you.
Kate
You’re welcome, Kelley! Your version sounds tart and delicious.
Emma
Hi! I was very excited by this recipe and proceeded to make a batch using all the ingredients listed. Sadly the muffins turned out too rubbery despite following all the instructions down to a T. Havent had issues with my oven and am an experienced baker – perhaps using wholewheat flour may have been the culprit? Not sure what went wrong. :/
Kate
Hi Emma, I’m sorry to hear that! My muffins were moist, but not rubbery. I always use whole wheat flours and don’t have that problem. It’s important not to over-mix batters, which can over-activate the gluten in the flour and produce a rubbery outcome. Did you maybe use a mixer for these, rather than mixing by hand?
Nora
Any suggestions for substituting out the yogurt to make it dairy free?
Kate
Hi, Nora. Usually buttermilk will work just fine in place of yogurt–you might get a slightly lighter consistency because it is thinner than the yogurt. Just take a cup of nut or soy milk, and add a tablespoon of apple cider vinegar, white vinegar, or lemon juice and let sit for 5-10 minutes until it separates. Since milk has more moisture than yogurt, make sure you decrease the amount of milk you use by 1/4 as compared to the yogurt.
Maree Christini
Just made these and posted on Insta!! @mcfitnz
Kate
Awesome, Maree! I’ll check it out.
E
I was really looking forward to this recipe as i am trying to expand the sugar free repertoire. However, I have no coconut oil so used extra virgin olive as the recipe states – my advice for anyone else contemplating doing this – don’t! Whilst the texture is really good the olive oil completely overwhelms the other flavours. It is all i can taste (despite being over generous with vanilla and lemon). I think the recipe needs a different alternative oil without a strong flavour.
I would like to try this again with different oils but the olive oil in the recipe ruined it for me this time.
Mary Finnegan
Hi Kate I just made these muffins, yummy!! I was surprised that they were not too sweet, I used the honey and coconut oil, and they are so moist. I must use coconut oil more in my baking. Thanks. Cheers Mary
Kate
Thanks, Mary! I love using coconut oil when baking, I think it gives the end product a perfectly buttery finish.
Sabrina
Great muffins! I never wanted to make sweet muffins for my family, but my savoury ones were always rejected. This recipe is healthy and loved by my family, so it’s a winner!
Kate
Awesome! So glad to hear this, Sabrina. I think lemon is a great compromise for folks who generally go for savory, but want something sweet.
Kirsty
Just made these as an easter treat – they are so light and delicious! I had to use golden syrup as I was out of honey/maple and they worked out just fine. You can’t tell that these are a lighter version of normal muffins! Thanks for the recipe :)
Kate
Awesome! I love these for springtime, they are so vibrant and citrusy. I hope you have a great Easter weekend!
Rosie
I literally only make your muffins now, my children love them as do the rest of my family, I love that your recipes only use natural sugars and healthy ingredients, these raspberry lemon muffins are divine!!! Thank you!
Kate
Oh, so delighted to hear this, Rosie! Thanks for everything. I’m so glad your family loves these.
Maggie
These were great! I decided to add a glaze on top by combining powdered sugar, honey, lemon and almond milk.
Kate
Ooh, that sounds absolutely irresistible, Maggie. Thanks!
Dave
Thanks for your recipes. I’m quickly becoming a fan.
Went to make these for the second time this morning and the ingredients list was missing. I faked it by looking at the ingredient quantities in the apple and carrot muffins, and I’m guessing they’ll turn out OK. But please add the ingredients list back!
Kate
Thanks, Dave! I switched over to a new plugin for my recipes, and it has made some of them go a bit wonky. I’m working on remedying it now! Thanks for the head’s up.
Melissa
Oh no, where did the ingredients list go? These are my favorite muffins, but I can’t tell how much of each ingredient is needed!
Katie
I just noticed the same thing, too!
Lisa
I noticed too – glad I’m not the only one. Kate can you help ?
Polly
Me too! These are my favourite muffins and going to make them for 50 people at my son’s birthday party next weekend! Fingers crossed we can get those ingredients.
Elena
I think for the time being one could use the apple muffin recipe (the link is somewhere towards the top), leave out the apple, apple sauce and cinnamon, and as far as I remember one had to add 1 tsp of lemon zest and lemon juice (sort of , kind of…) and half a cup of frozen raspberries at the end. I will be a risk-taker and try. ;)
Kate
It should be all fixed, Melissa!
Kelly
They look delicious but unfortunately, the ingredients list isn’t showing up…
Kate
Thanks for the head’s up, Kelly! I think it was an issue with one of my plugins. It should be resolved now!
Dianne
I LOVE your recipes, however, my husband has health issues so could you please give us nutrition values such as fat, carbohydrates, and sugar per serving. Many thanks!!!
Kate
Hi, Dianne! I’m working on getting a plugin that will calculate those for me. In the meantime, here’s a helpful resource: https://www.verywell.com/recipe-nutrition-analyzer-4129594
Heather
How much oil in the recipe? It looks like it got cut off….
Kate
Oof, this recipe has been a troublemaker while I switched my plugins over! I’ll update that asap. Thanks, Heather, for the head’s up!
Katie
These are great! Was inpatient to make them so used Doves Farm Rye wholemeal flour and agave syrup instead of honey/maple, as i already had these and they were so yummy! First recipe of yours I have tried and i cant wait to make more! Thanks :)
Kate
Thanks, Katie! I’m so glad your swaps worked out so well.
Rachel
I love the sound of these muffins! They look absolutely delicious! Would it be possible to use white spelt flour?
Hope you can help :)
Rachel x
Kate
Hi Rachel! Spelt doesn’t always work 1:1 in place of whole wheat flour, but it might work just fine. Please let me know if you try!
emily
Hi, are these American cup sizes? Also, does it have to be whole wheat flour?
Kate
Yes, these are American cups. And I’m sure it would work with regular flour, you would just need to keep an eye on the substitution ratio– I haven’t tried it myself.
Leah
Delicious and easy to make. Thank you!!
Kate
You’re welcome, Leah!
Bianca
Loveeeee this! I have made this sooo many times now for my family and as a nice healthy snack. It is so refreshing and delicious we just keep coming back for more!
Kate
Agreed–this is a really great go-to recipe. Thanks, Bianca!
Kristin
I made these with in season chopped rhubarb instead of raspberries. and served with your rhubarb chia jam… AMAZING flavour! Thank you.
Kate
Yum! I’ll have to try the rhubarb version of these, Kristin, thanks for the idea!
robin
Nice Muffin. I used coconut oil and honey with whole wheat flour. (Last time I used maple syrup and olive oil.) Because I had it, I used 1/2 cup vanilla, and 1/2 cup lemon yogurt, then cut back on the vanilla extract which I think was a mistake. Anyway, I like it with honey a little better. The only reason that I did not give these muffins 5 stars is because I find the carrot cake muffins superior and how else can I show that. HaHa.
Kate
I’m glad you enjoyed the honey version of these, Robin! And I understand your loyalty to the carrot cake muffins. Those ones are really wonderful, too. :)
Julie Grunberg
I found they taste a little better with honey too.
AJ
Hi! how would oat flour work in these and with what proportions?
Kate
Hi, AJ! Swapping in oat flour is a little tricky, as there isn’t an easy substitution ratio. Resources recommend you only replace part of the flour with oats, as oats behave so differently in recipes. I’m sorry I don’t have a straightforward answer!
Natasha
Would throwing in some chopped fresh apricots with the raspberries work ok?
Kate
Yes, that should work! Try to reduce the raspberries by roughly the amount of apricots you’re adding so they don’t get too moist.
Lorie
Is it okay to use fresh raspberries?
Kate
Yes! Those will work just fine.