Favorite raspberry muffins

With a bright, fresh flavor and an ingredient list that’s packed with nutrition, these are truly something special.

Add the flours, sugar, baking powder, baking soda, salt, and sugar to a medium bowl. Stir to combine.

1

Stir the yogurt, butter, eggs, and vanilla in a separate bowl.  Preheat oven to 375 degrees F and grease a 12-cup muffin tin with nonstick spray (or parchment liners).

2

Use a spatula to gradually fold the yogurt mixture into the flour mixture. (The batter will be thick.)

3

Add the raspberries, lemon juice, and lemon zest to the batter and fold in with the spatula to mix gently.

4

Divide the raspberry muffin batter among the prepared muffin tin, using about ¼ cup batter in each cup.

5

Bake for 16-18 minutes, or until golden brown around the edges and a cake tester inserted into the center comes out cleanly.

6

Let cool in the pan for a minute or two, then run a paring knife around the edges. Transfer to a wire rack and let cool fully.

7

Once cooled, store in an airtight container at room temperature for up to 2 days or in the fridge for 3-5 days.

8

To make these into mini muffins: Use a 24-cup mini muffin pan and reduce the baking time to 12-14 minutes.