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Tender and flavorful raspberry lemon muffins with jammy berry centers, made with olive oil and Greek yogurt for moisture and a bright lemon zest for freshness. Quick and easy to prepare, suitable for fresh or frozen raspberries.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup plain Greek yogurt
  • 1/2 cup extra virgin olive oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sugar, divided
  • zest of 1 lemon
  • 1 cup raspberries (fresh or frozen)
  • 2 tablespoons sugar (for tossing raspberries)

Instructions

  1. Preheat oven to 375°F and spray a 12-cup muffin tin with nonstick cooking spray.
  2. In a large bowl, whisk together 2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon kosher salt.
  3. In another bowl, stir together 1 cup plain Greek yogurt, 1/2 cup extra virgin olive oil, 2 eggs, and 1 teaspoon vanilla extract.
  4. Add 1/2 cup sugar and the zest of 1 lemon to the yogurt mixture and stir to combine.
  5. Pour the wet ingredients into the dry ingredients and gently stir until just combined; do not overmix.
  6. Divide the batter evenly among the 12 muffin cups.
  7. In a small bowl, toss 1 cup raspberries with 2 tablespoons sugar until evenly coated.
  8. Press a rounded tablespoon of the raspberry-sugar mix into the center of each muffin, sinking it about halfway into the batter.
  9. Bake for 15 to 20 minutes (add 1–2 minutes if using frozen raspberries) until edges are golden and raspberries are soft and bubbling.
  10. Check doneness by inserting a toothpick into the edge (avoiding raspberry); it should come out clean or with a few crumbs.
  11. Loosen muffin edges with a fork, lift out with an oven mitt, and cool on a wire rack.

Notes

Measure flour carefully by scooping and leveling to avoid dense muffins., Mix wet and dry ingredients just until combined to keep muffins tender., Use mild, fruity olive oil to not overpower lemon flavor., No need to thaw frozen raspberries before adding; add extra baking time if frozen., To remove muffins from pan gently, loosen edges with fork first., Variations include swapping raspberries for blueberries (tossed with flour), adding poppy seeds, using melted butter instead of olive oil, or adding a lemon glaze., Store muffins airtight at room temperature for up to 2 days, refrigerated for 4-5 days, or frozen individually for up to 3 months., Reheat frozen muffins in microwave or oven before serving., Make-ahead option: freeze muffin tin filled with batter, bake from frozen adding 5-8 minutes extra bake time.

Nutrition

Find it online: https://gingerbaking.com/raspberry-lemon-muffins-4/