Nothing says spring like fresh berries!
These Lemon Raspberry Muffins have lots of ripe, fresh raspberries and a splash of lemon in each bite!
Your whole family is going to enjoy these lemon raspberry muffins (I know mine did). The fresh lemon is just enough to help bring out the sweetness of the berries. Adding in the Greek yogurt also helps to make these muffins especially moist while the streusel topping finishes them off perfectly.
Lemon Raspberry Streusel Muffins
Added to these delicious raspberry yogurt muffins are some white chocolate chips which I feel really help to balance out the flavors and lend a sweet little hand. White chocolate goes so well with lemon and raspberries that it was a no-brainer for adding to this muffin recipe as well. This lemon raspberry muffins recipe is one you’ll want to make over and over again. Packed with so much texture and deliciousness in every bite you can’t help but swoon for them.
- All-purpose flour
- Granulated sugar
- Baking powder
- Plain Greek Yogurt
- Vegetable oil
- Large eggs
- Lemon Zest
- Lemon Juice
- Fresh raspberries
- White chocolate chips
- Cold butter
For the exact amounts needed, please see the recipe card below.
How to Make Lemon Raspberry Muffins
- In a large mixing bowl combine 2 cups of flour, sugar, baking powder, and salt.
- Mix well with a whisk and then create a well in the center.
- In another bowl combine the yogurt, oil, eggs, lemon zest, and lemon juice.
- Add to the dry ingredients and stir until blended.
- In a small bowl, toss together the berries and 2 tablespoons of flour.
- Fold your berries into the batter along with the white chocolate chips.
- Use a large cookie scoop to scoop out the batter and fill a greased muffin pan about 2/3 of the way full.
- Combine the remaining 2 tablespoons of flour, 3 tablespoons of sugar in a bowl.
- Cut into the butter until coarse crumbs form.
- Sprinkle the streusel mixture over the muffins.
- Bake in the oven at 375 degrees F for 20-25 minutes or until golden brown.
- Remove the muffins from the pan and allow them to cool on wire racks.
You can use fresh or frozen raspberries for this recipe. If using frozen, the raspberries do not need to be thawed first.
You can swap out up to half of the requested flour in this recipe for whole wheat flour. Do not substitute more than that otherwise, the muffins won’t turn out properly.
If you don’t have plain Greek yogurt for these muffins you can swap it out for some sour cream instead. This will give you the same tasty results but will make the muffins slightly less healthy as Greek yogurt is better for you.
How long are these muffins good for?
You can keep these white chocolate and raspberry muffins stored in an airtight container at room temperature for up to 4 days. This should give you plenty of time to enjoy their deliciousness. If desired, you can extend the shelf life by a few days by placing them in an airtight container in the fridge for up to a week.
Can I freeze lemon raspberry muffins?
These muffins do great for freezing! Simply take the cold muffins and place them into an airtight container for up to 3 months. Then when you are ready to eat, place them on the counter for several minutes to thaw before eating. Enjoy!
If you love the flavor combinations in this recipe then you are sure to enjoy my Lemon Raspberry Tiramisu Recipe or this tasty White Chocolate Chip Lemon Muffins with Macadamia Nut Streusel.
- 2 1/4 cups flour, divided
- 2/3 cup sugar
- 2 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 8 oz container plain Greek Yogurt (I used Fage)
- 1/2 cup vegetable oil
- 2 large eggs
- Zest and juice from 1 lemon
- 1 6 oz package fresh raspberries, such as Driscoll's
- 1 cup white chocolate chips (optional)
- 3 tablespoons sugar
- 1 tablespoon cold butter
- Combine 2 cups flour, sugar, baking powder and salt in a large bowl. Make a well in the center.
- Mix together the yogurt, the oil, the eggs, the lemon zest and juice. Add to dry ingredients and stir until blended.
- In a small bowl, toss together the berries and 2 tablespoons of flour. Fold berries into batter along with the chocolate chips. Using a large cookie scoop, fill a greased muffin pan about 2/3 full.
- Combine remaining 2 tablespoons of flour, 3 tablespoons of sugar and cut in cold butter. Sprinkle streusel over muffins.
- Bake at 375 for 20-25 minutes or until golden brown. Remove muffins from pan and let cool on a wire rack.
Serving Size1 muffin
Amount Per Serving Calories 349Total Fat 16gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 10gCholesterol 37mgSodium 241mgCarbohydrates 46gFiber 2gSugar 26gProtein 7g