Raspberry & Lemon Muffins: Delight in the harmonious blend of tart and sweet with our Raspberry & Lemon Muffins.
These delightful treats burst with the vibrant flavors of juicy raspberries and zesty lemon, creating a refreshing and indulgent pairing. Join us as we reveal the steps to bake these tender, fruity muffins that are perfect for a leisurely breakfast, a delightful snack, or sharing with loved ones.
Let’s embark on the journey of baking these irresistible gems that will brighten your day!
Meal Prep Friendly, Freezer Friendly, Vegan muffins – but do contain Nuts.
Nutrition per serving:
- Kcal: 186
- Carbs: 32 grams
- Protein: 3 grams
- Fat: 6 grams
- Fibre: 4 grams
Ingredients – 12 servings:
- 2 cups (250g) all-purpose flour
- ⅔ cup (155g) coconut sugar
- ½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. ground cinnamon
- ¼ tsp. salt
- 1 cup (240ml) milk
- 1 tbsp. lemon juice
- 2 eggs
- 5 tbsp. butter, unsalted, melted, and cooled
- 2 tsp. lemon zest
- ½ tsp. vanilla extract
- 1 cup (125g) raspberries
- 1 tbsp. coconut sugar
What you need to do:
- Preheat the oven to 400°F (200°C). Line a 12 hole muffin tray with paper liners or silicone muffin cups.
- In a large bowl, mix the flour, sugar, baking powder, baking soda, cinnamon and salt.
- In a medium bowl, whisk together milk, lemon juice, eggs and melted butter. Add the lemon zest and vanilla and whisk just until blended.
- Fold the wet mixture into the dry flour mixture and stir until just combined. Do not beat the mixture. Now gently fold in the raspberries.
- Divide the batter equally between each of the 12 muffin cups. Sprinkle 1 tablespoon of coconut sugar evenly over each of the muffins.
- Place the tray into the oven and bake the muffins until golden brown, approximately 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the tray from the oven and set aside on a wire rack for 15 minutes, then remove from the tray/silicone molds and allow to cool completely before serving.
- Store the muffins in an airtight container on the counter top for 2-3 days.
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