• Prep Time: 15 mins
  • Cooking Time: 20 mins
  • Serves: 8

Raspberry Lemon Muffin

  • Recipe Submitted by on

 Ingredients List

  • 1 C fresh or frozen (thawed) raspberries
  • 1¾ C all purpose flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • ⅓ C white sugar
  • 1 egg, beaten
  • ¾ C milk
  • ¼ C butter, melted
  • ¼ C greek lemon yogurt
  • ½ C all purpose flour
  • ½ C sugar
  • ¼ C cold butter, cubed
  • 1 tsp lemon zest


Line a muffin pan with cupcake liners
In a large mixing bowl, combine 1 1¾ C flour, baking powder, ⅓ C sugar and salt.
In another mixing bowl, combine the egg, milk, melted butter. Add the mixture to the flour mixture and stir with a spoon. Add the yogurt and mix well. The mixture will be thick and lumpy.
In a smaller mixing bowl, combine ½ C all-purpose flour, ½ C white sugar and the lemon zest to make the topping. Cut in the butter until the mixture resembles crumbs.
Put about ¼ C of the batter in each muffin cup. Top with the raspberries and then top with the topping.
Bake at 375 for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. If using fresh raspberries, bake for 15 minutes and increase the time, if needed.
Cool on a wire rack for 10-15 minutes before serving.

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