Description
Delight in these moist and tangy Raspberry Muffins, bursting with fresh raspberries and a zesty lemon glaze. Perfect for breakfast or a sweet snack, these muffins combine the richness of coconut oil and Greek yogurt with the brightness of lemon for a balanced flavor and tender crumb.
Ingredients
Muffin Ingredients
- 1 ⅔ cups all-purpose flour
- 1 cup light brown sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup coconut oil (or avocado oil)
- 1 small lemon (juiced and zest)
- 1/3 cup vanilla Greek yogurt
- 1 ¼ cups fresh raspberries or frozen (Divided, set the ¼ on the side to top the muffins)
Glaze Ingredients
- ¾ cup powdered sugar (or erythritol)
- 2 tablespoons fresh lemon juice
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a muffin tin with muffin liners or grease it with a non-stick spray to prevent sticking.
- Combine Wet Ingredients: In a large bowl, whisk together 2 large eggs, 2 teaspoons vanilla extract, 1 cup light brown sugar, ½ cup coconut oil, the juice and zest of 1 small lemon, and 1/3 cup vanilla Greek yogurt until smooth and combined. Set aside.
- Mix Dry Ingredients: In a separate bowl, stir together 1 ⅔ cups all-purpose flour, 2 teaspoons baking powder, ¼ teaspoon baking soda, and ½ teaspoon salt until evenly distributed.
- Combine Wet and Dry Ingredients: Gradually sprinkle the dry flour mixture over the wet ingredients, whisking gently until just combined to avoid over-mixing.
- Add Raspberries: Fold in 1 ¼ cups fresh or frozen raspberries carefully, preserving their shape to distribute fruit evenly throughout the batter.
- Fill Muffin Tins: Divide the batter evenly among the prepared muffin cups. Optionally, place the reserved ¼ cup raspberries on top of each muffin for decoration.
- Bake: Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the muffins cool in the tin for 5-10 minutes before removing them to a wire rack to cool completely.
- Prepare and Add Glaze: In a small bowl, mix ¾ cup powdered sugar with 2 tablespoons fresh lemon juice until smooth. Drizzle the glaze over the cooled muffins to add a sweet and tangy finish.
- Serve and Enjoy: Serve the muffins warm or at room temperature for a delightful treat any time of day.
Notes
- Use fresh or frozen raspberries depending on availability; frozen raspberries should be thawed and drained before use to prevent excess moisture.
- For a lower sugar option, substitute powdered sugar with erythritol in the glaze.
- Do not over-mix the batter to keep the muffins tender and avoid a dense texture.
- Greasing the muffin tin or using liners will help with easy removal of muffins after baking.
- Allow the glaze to set for a few minutes before serving to avoid drips.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
