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Bright and tender raspberry lemon muffins made with Greek yogurt and fruity olive oil, featuring juicy raspberry centers and vibrant lemon zest.

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
  • 2 tablespoons sugar
  • zest of 1 lemon
  • 1 cup raspberries (fresh or frozen)

Instructions

  1. Preheat oven to 375°F (190°C). Spray a 12-cup muffin tin with nonstick spray.
  2. In a mixing bowl, whisk together flour, baking powder, and kosher salt until well combined.
  3. In another bowl, mix Greek yogurt, olive oil, eggs, vanilla extract, and 1/2 cup sugar together. Zest the lemon directly over this mixture and stir to combine.
  4. Pour wet ingredients into dry ingredients and gently stir just until combined; some lumps are fine.
  5. Divide the batter evenly among the 12 muffin cups.
  6. Toss the raspberries with the remaining 2 tablespoons sugar in a small bowl.
  7. Gently press a rounded tablespoon of the raspberry-sugar mix into the center of each muffin, about halfway down into the batter.
  8. Bake for 15–20 minutes, or until edges are golden and raspberries appear soft and bubbly.
  9. Let muffins cool in the tin for 5–10 minutes, then carefully loosen each muffin with a fork and transfer to a wire rack to cool.
  10. Serve warm or at room temperature.

Notes

Use fresh or frozen raspberries; if using frozen, do not thaw before mixing with sugar., Coating raspberries with sugar helps prevent them from sinking and keeps the raspberry centers juicy., Use a mild, fruity extra virgin olive oil rather than a peppery one to complement the lemon flavor., Avoid overmixing the batter to prevent tough muffins., Lightly spoon and level flour when measuring to avoid dense muffins., For a vegan version, substitute Greek yogurt with thick non-dairy yogurt and replace eggs with flax eggs (1 tablespoon ground flaxseed plus 3 tablespoons water per egg)., You can substitute olive oil with 1/2 cup melted unsalted butter for a richer taste., For jumbo muffins, increase baking time to 22–28 minutes and test doneness with a toothpick., Store cooled muffins in an airtight container at room temperature for 1–2 days, refrigerate for up to 4–5 days, or freeze for up to 3 months.

Nutrition

Find it online: https://gingerbaking.com/raspberry-lemon-muffins-5/