Ingredients You’ll Need
Before you start baking, gather these simple, wholesome ingredients:
2 cups + 1 tbsp (295g) all-purpose flour, divided
2 teaspoons baking powder
½ teaspoon baking soda
1 tablespoon lemon zest (from about 2 lemons)
½ teaspoon salt
2 large eggs, room temperature
½ cup (120ml) full-fat yogurt
1 teaspoon (5ml) pure vanilla extract
¼ cup (60ml) sunflower oil
¼ cup (56g) unsalted butter, melted
¾ cup (180ml) milk, room temperature
2 tablespoons coarse sugar (for topping)
1½ cups (200g) fresh raspberries
Optional Add-Ins:
1 scoop of lemon protein powder for extra protein
A drizzle of lemon glaze made with powdered sugar and lemon juice for topping
Step 1: Mix the Dry Ingredients
In a large bowl, combine lemon zest, 2 cups flour, baking powder, baking soda, and salt. Whisk until the mixture looks even and slightly yellow-tinted from the lemon zest.
Step 2: Prepare the Wet Ingredients
In a separate medium bowl, whisk together eggs, melted butter, sunflower oil, yogurt, vanilla extract, and milk. Mix until smooth and fully combined.
Step 3: Combine Wet and Dry Mixtures
Pour the wet mixture into the dry ingredients. Gently fold using a spatula until just combined. Avoid over-mixing — this ensures your muffins stay light and tender.
Step 4: Add the Raspberries
Toss the fresh raspberries with the remaining 1 tablespoon of flour (this prevents them from sinking to the bottom). Gently fold them into the batter.
Step 5: Rest the Batter
Cover the bowl and let the batter rest for 30 minutes while you preheat your oven to 400°F (200°C). Resting helps activate the leavening agents and gives the muffins a higher rise.
Step 6: Prepare the Muffin Pan
Line a standard 12-cup muffin pan with paper liners. Divide the batter evenly between cups, filling them to the top. Sprinkle a bit of coarse sugar on each for a lovely, crunchy top.
Step 7: Bake
Bake at 400°F (200°C) for 10 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for 10–15 minutes, or until a skewer inserted in the center comes out clean.
Step 8: Cool and Serve
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Optional Lemon Glaze
For extra zing and shine, top your muffins with a quick lemon glaze. Simply mix:
- ½ cup powdered sugar
- 1–2 tablespoons fresh lemon juice
Whisk until smooth and drizzle over the cooled muffins. It adds a tangy sweetness that takes these muffins to bakery-level deliciousness.
Nutrition Facts (Per Muffin)
- Calories: 205 kcal
- Fat: 9g
- Cholesterol: 26mg
- Carbohydrates: 29g
- Fiber: 1g
- Sugar: 5g
- Protein: 3g
Tip: Add a scoop of protein powder to increase protein content to around 8–10g per muffin, depending on the brand used.
Tips for Perfect Muffins Every Time
Room Temperature Ingredients: They blend more evenly for a smoother batter. Don’t Overmix: Stir just until combined — overmixing can make muffins dense. Fresh Raspberries Work Best: Frozen ones can make the batter watery, but if using them, don’t thaw first. Rest the Batter: This step helps the muffins rise higher and stay softer. Add a Protein Boost: Swap part of the flour with your favorite protein powder for an extra punch.
