Lemon and Raspberry Muffins

These lemon and raspberry muffins are light, fluffy, and bursting with fresh flavor. The tartness of lemon pairs perfectly with juicy raspberries for a refreshing bite. Made with simple ingredients, they come together quick. Perfect for breakfast, snacks, or a sweet treat with tea!

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Lemon Raspberry Muffins

Total Time40 minutes mins

Course: Breakfast

Cuisine: American

Keyword: lemon, lemon muffins, muffin, raspberry, raspberry muffins

Servings: 12

Equipment

• 2 medium bowls
• 1 muffin tin
• muffin liners

Ingredients

• 1 ½ cup einkorn flour
• 1 ½ tsp baking powder
• ¼ tsp baking soda
• ½ tsp pink Himalayan salt
• 2 egg
• ¾ cup evaporated sugar
• ¼ cup butter (melted)
• ½ cup Greek yogurt
• ¼ cup whole milk
• 2 tsp vanilla extract
• 2 tbsp fresh squeezed lemon juice
• 1½ cup frozen organic raspberries

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Instructions

• Preheat oven to 350℉.
• Mix 1 ½ cup einkorn flour, 1 ½ tsp baking powder, ¼ tsp baking soda, and ½ tsp pink Himalayan salt.
• In the other bowl, cream together ¼ cup butter, ¾ cup evaporated sugar, and 2 eggs on medium-low speed with a mixer
• Blend in the ½ cup Greek yogurt and ¼ cup whole milk.
• Add in 2 tsp vanilla extract and 2 tbsp fresh squeezed lemon juice, then continue to beat together.
• Add in the 1½ cup frozen organic raspberries and mix with a spatula.
• In lined baking cups Pour in the batter until ¾ full.
• Bake at 350℉ for 18-20 minutes
• For mini muffins bake for 12-15 minutes.

Notes

Reheat

• Warm in 350°F oven for 10-12 minutes or microwave for a few minutes until warmed through.

Swaps

• Use 1 ¼ cup all purpose flour instead of 1 ½ cup all purpose einkorn flour. Use sea salt instead of pink Himalayan salt.