Raspberry Lemon Yogurt Muffins
Raspberry lemon yogurt muffins are fluffy, moist breakfast treats studded with bright citrus berry flavor under a crumble topping. These are guaranteed to make any morning just a little bit sweeter.
Nothing says spring and summer quite like fresh berries!
There’s so many different ways to incorporate them into meals fit for any time of the day: breakfast, lunch, and even dinner.
And these yummy raspberry lemon yogurt muffins are perfect for a breakfast, a snack, or even dessert any time.
We’re talking about moist, tender crumbed muffins with a bright lemon flavor absolutely bursting with raspberries.
And the sugary crumble topping?
Well, it’s the icing on the cake… or I guess in this case the topping on the muffin.
It truly takes these muffins and makes them unforgettably good.
Ingredients
To make this you’ll need:
- Raspberries– Fresh raspberries.
- Flour– All purpose.
- Baking powder– For leavening.
- Salt– To balance the sweetness.
- Sugar– Granulated.
- Egg– Beaten.
- Milk– I like using whole milk in baking for the most tender crumb.
- Butter– Melted, unsalted butter.
- Greek yogurt– Lemon flavored.
- Crumb topping ingredients– Flour, sugar, cold cubed butter, and lemon zest.
How to Make
Making these raspberry lemon yogurt muffins is easy and well worth it!
Start by stirring together the flour, baking soda, sugar, and salt in the bowl of a stand mixer.
In a separate mixing bowl, whisk together the egg, milk, and butter.
Add the wet ingredient mixture into the dry ingredients, scraping down the mixing bowl with a spatula.
Beat everything together until just combined before beating in the yogurt, again mixing until just combined.
Set the batter aside while you make the crumb topping.
To make the crumb topping, stir the flour sugar, and lemon zest together in a separate bowl.
Then cut in the butter until the mixture’s nice and crumbly.
Set the crumb topping aside.
Line a muffin tin with cupcake liners.
Scoop 1/4 cup of batter into each well.
Divide the raspberries evenly between all the muffins, slightly pressing them down into the batter as you go.
Then top each muffin with the crumble mixture, dividing it evenly.
Bake the muffins at 375 degrees for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
Take them out of the oven and let them rest in the tin for 1-2 minutes before putting them on a wire rack to cool for another 10 minutes.
Enjoy!
Storing Leftovers
Store any leftovers in an air tight container at room temperature for 2-3 days or in the fridge for up to a week.
If you refrigerate them, feel free to microwave them for about 15 seconds to warm and soften them.
Freezing
These muffins freeze beautifully.
Just let them cool completely to room temperature.
Then wrap each individual muffin in plastic wrap and put them in a freezer safe, ziplocking bag.
Freeze them for up to 3 months.
Let them thaw in the fridge overnight or defrost them in the microwave in 20 to 30 second increments.
Tips and Tricks
- Don’t mix the raspberries into the batter. If you do, you will break the delicate raspberries.
- It’s ok for the batter to be lumpy. You don’t want to overmix the batter to try to break up the lumps because that will create dense, tough muffins.
- You could substitute blackberries for the raspberries if you’d like or even do a mix of both.
Other Muffin Recipes
Raspberry lemon yogurt muffins taste like summer sunshine in portable breakfast form.
Make them and enjoy!
Looking for other muffin recipes to try?
Here are some favorites:
- Blackberry Cobbler Muffins
- Double Chocolate Chunk Muffins
- Applesauce Oatmeal Muffins
- Cake Batter Monkey Muffins
- Strawberry Coffee Cake Muffins
If you’ve tried these RASPBERRY LEMON YOGURT MUFFINS, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Raspberry Lemon Yogurt Muffins
Ingredients
For The Muffins
- 1 3/4 cup flour
- 1/3 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 egg beaten
- 3/4 cup milk
- 1/4 cup butter melted
- 1/4 cup lemon-flavored Greek yogurt
- 1 cup fresh raspberries
For The Crumble Topping
- 1/2 cup flour
- 1/2 cup sugar
- 1/4 cup cold butter cubed
- 1 tsp lemon zest
Instructions
- In the bowl of a stand mixer, add the flour, baking powder, sugar, and salt. Stir them together until evenly combined.1 3/4 cup flour, 2 tsp baking powder, 1/3 cup sugar, 1/4 tsp salt
- In a separate mixing bowl, whisk together the egg, milk, and butter. Use a spatula to scrape the wet ingredients into the mixing bowl with the dry ones. Beat until just evenly combined.1 egg beaten, 3/4 cup milk, 1/4 cup butter
- Add in the yogurt, again mixing until just combined. The batter will be thick with lumps. Set aside.1/4 cup lemon-flavored Greek yogurt
To Make The Crumble Topping
- In another separate mixing bowl, add the flour, sugar, and zest. Stir them together until evenly combined.1/2 cup flour, 1/2 cup sugar, 1 tsp lemon zest
- Cut in the butter until the mixture's nice and crumbly. Set aside.1/4 cup cold butter
To Assemble
- Line a cupcake/muffin tin with paper cupcake liners. Scoop about 1/4 cup of batter into each liner.
- Divide the raspberries evenly between all the muffins, slightly pressing them down into the batter as you go.1 cup fresh raspberries
- Top each muffin with an even amount of the crumble mixture.
- Bake there muffins at 375 degrees for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the muffins from the oven, and let them rest in the pan for 1-2 minutes. Remove them to finish cooling on a wire rack, about ten minutes. Enjoy!
Notes
- Don't mix the raspberries into the batter. If you do, you will break the delicate raspberries.
- It's ok for the batter to be lumpy. You don't want to overmix the batter to try to break up the lumps because that will create dense, tough muffins.
- You could substitute blackberries for the raspberries if you'd like or even do a mix of both.
Nutrition
recipe adapted from This Gal Cooks
Love this recipe, the combination of lemon and raspberries sounds so refreshing! Thanks for sharing with FF:)
These are pretty good, but for me, a little bland. I’d add more salt (maybe 1.5 to 2 times the amount in the recipe) and I also recommend throwing in some spices – I added cinnamon and nutmeg. Also, spray the muffin liners with cooking spray, because these really stick. Btw, the recipe says baking powder, but the directions say baking soda. Based on other recipes I’ve seen, I think baking powder is correct, but I’m not totally sure. I would make these again with a few adjustments!