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raspberry muffins on wire rack

Favorite Raspberry Muffins

With a bright, fresh flavor and an ingredient list that's packed with nutrition, these Raspberry Muffins are truly something special. If you (or your kids!) love raspberries, these are a must-make!
Course Breakfast
Cuisine American
Diet Vegetarian
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12
Calories 150kcal


  • ¾ cup all-purpose flour
  • ¾ cup whole wheat flour
  • cup sugar (or honey or maple syrup)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup plain whole milk Greek yogurt (or regular yogurt)
  • ¼ cup unsalted butter (melted and slightly cooled)
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups raspberries
  • 1 tablespoon lemon juice
  • 2 tablespoons lemon zest


  • Preheat oven to 375 degrees F and grease a 12-cup muffin tin with nonstick spray (or parchment liners).
  • Add the flours, sugar, baking powder, baking soda, salt, and sugar to a medium bowl. Stir.
  • Stir the yogurt, butter, eggs, and vanilla in a separate bowl.
  • Use a spatula to gradually fold the yogurt mixture into the flour mixture. Add the raspberries, lemon juice, and lemon zest and fold in to mix gently. (The batter will be thick.)
  • Divide the batter among the prepared muffin tin, using about 1/4 cup batter in each cup.
  • Bake for 16-18 minutes, or until golden brown around the edges and a cake tester inserted into the center comes out cleanly.
  • 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.


  • Once cooled, store in an airtight container at room temperature for up to 2 days or in the fridge for 3-5 days.
  • Freeze cooled muffins in a zip top storage bag with as much air removed as possible for up to 3 months. Thaw overnight in the fridge or in 15 second increments in the microwave, or at room temperature.'
  • Use fresh or frozen berries. (If using frozen berries, know that the batter will be stiff!)
  • Dairy-free: Use nondairy milk in place of the yogurt and neutral oil in place of the butter.
  • Gluten-free: Use gluten-free cup for cup flour in place of the all-purpose and whole-wheat flour.
  • Egg-free: Omit the eggs. Add 1/2 cup milk and increase the baking soda to 1 teaspoon.
  • Mini muffins: Use a 24-cup mini muffin pan and reduce the baking time to 12-14 minutes.
  • You can use all all-purpose flour. They may need to bake on the higher end of the time range.
  • You can use all whole-wheat flour. They will likely be done on the lower end of the time range.


Serving: 1muffin | Calories: 150kcal | Carbohydrates: 23g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 146mg | Potassium: 91mg | Fiber: 2g | Sugar: 11g | Vitamin A: 173IU | Vitamin C: 4mg | Calcium: 46mg | Iron: 1mg