Moist Lemon Raspberry Muffins
I love adding fresh berries to muffins, and it seems you guys do also since these are two of the most popular muffin recipes here – hello blueberry muffins and blackberry muffins! That’s saying a lot since I have so many baby and toddler-friendly muffin recipes. I absolutely love the raspberry and lemon combination so that’s what I’ve brought to you today in muffin form. Combined with Greek yogurt and a little bit of maple syrup, these muffins are incredibly moist and not overly sweet. My kids love them as a healthy breakfast with scrambled eggs and a glass of milk or as a quick afternoon snack.
Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
White whole wheat flour – I LOVE baking with this flour! It’s the same nutritionally as whole wheat flour but is lighter in texture and a little sweeter in flavor. Greek yogurt – Be sure to use plain and preferably whole fat for best results. Lemon zest and juice – Do NOT leave this out! Because these muffins aren’t overly sweet, it truly helps add brightness and that extra yum factor! You can also use orange zest instead. Maple syrup – can also use honey or date syrup. Read the “tips for success” section for no added sugar alternatives. Raspberries
Step-by-Step Instructions
Substitutions
No white whole wheat flour? You can also use all purpose flour or if you’d like to incorporate whole grains, 1 cup all purpose flour and 3/4 cup whole wheat flour. Gluten-free? Use a 1:1 gluten free flour like this one. Almond flour will not work. Dairy-free? Any plant-based Greek style yogurt and milk (e.g. unsweetened almond milk) will work. As for butter, use vegan butter or coconut oil. You can also use olive oil, if you prefer Egg-free? In a bowl, combine 2 tablespoons of flaxseed meal (ground flaxseed) and 6 tablespoons of water. Allow the mixture to sit for 8-10 minutes until thickened like gel-like consistency. You should also try these eggless banana muffins. Looking for no added sugar alternative? Use one medium overripe banana (will be about 1/2 cup mashed), 1/2 cup unsweetened applesauce, or date syrup.
Master List of Baby-Friendly Muffins
Tips for Success
Use a spoon to scoop the flour into the measuring cup rather than scooping the flour out of the container or bag with your measuring cup. Using the latter method, you could end up with a lot more than what you need. Take all the cold ingredients out of the refrigerator at least 15 minutes prior to baking. These include eggs, yogurt, milk, and maple syrup. I’ve provided a range for the maple syrup amount so you can decide how sweet you want the muffins to be. Personally, I’ve found 1/3 cup to be the sweet spot, but if you want to keep added sugars to a minimum, using just 1/4 cup is still delicious! After combining the dry and wet ingredients, do NOT over-mix the muffin batter. Mix lightly with a spatula until just combined. Otherwise, you will end up with dense muffins. Do NOT leave out the lemon zest! It truly makes ALL the difference in the world, especially if you choose to add just 1/4 cup of maple syrup.
Equipment
I love using this silicone muffin tin because nothing sticks!! There’s no need to grease or use muffin liners. But if you prefer an alternative, this is my favorite nonstick muffin pan.
More Moist Muffins to Try
