Raspberry Lemon Muffins Recipe - Allrecipes.com
Raspberry Lemon Muffins Recipe
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Raspberry Lemon Muffins
A dozen muffins bursting with flavors of fresh raspberries and tangy lemon. See more
  • READY IN 30 mins

Raspberry Lemon Muffins

Recipe by  

"This is the perfect muffin - really yummy flavor yet not much sugar. I've used different fruits too - blueberries and raspberries are our absolute favorites, but strawberries, peaches, or cherries are good too - frozen or fresh. You can use any kind of yogurt without fruit on the bottom. Easily adaptable to what you have. Hope you enjoy!"

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Ingredients Edit and Save

Original recipe makes 12 muffins Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  1. Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
  2. In a large bowl, mix together the yogurt, oil, lemon juice, egg whites, and, if using, lemon extract. In a separate bowl, stir together the flour, 3/4 cup sugar, baking powder, salt, and lemon zest. Add the wet ingredients to the dry, and mix until just blended. Gently stir in the frozen raspberries. Spoon batter evenly into the prepared muffin cups. Sprinkle remaining sugar over the tops for decoration, if desired.
  3. Bake for 15 to 17 minutes in the preheated oven, or until the top springs back when lightly touched. Cool muffins in the tin on a wire rack.
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Reviews More Reviews

Most Helpful Positive Review
Sep 11, 2003

These muffins are pretty tasty and guiltless. If you have raspberry or lemon yogurt on hand I strongly suggest you use it! I didn't have any yogurt to use so I replaced it with sour cream and had to add a bit of milk because it was a tad too thick. I used 1 whole egg in place of the 2 egg whites. I filled my muffin tins half full and topped each one off with a sugar crumb topping that follows: Mix 1 cup sugar, 2/3 cup flour, 2 tsp cinnamon and enough softened butter to form a crumbly mixture... about 5 TBLS. Bake as directed. Yummy!!

Most Helpful Critical Review
Apr 06, 2011

I'm sorry but these are sooooo thick and dense, I should have known to add something else when I saw the dough. It was like eating a a big ball of dough, bummer I think I'll have to throw them away :(

May 10, 2003

First, I must say that I didn't follow this recipe exactly. I know that my rating it at 5 stars will frustrate some, but I truly think that the base recipe is great. I live in a very rural area with limited grocery selections. (When I get out of town, I hit the super markets like other hit the mall.) My local grocery did not have lemon yogurt, or rasberries. They did have blueberry yogurt and frozen blueberries. I made these 2 substitutions, but followed the rest of the recipe exactly. The muffins were awesome. I loved the lemon/blueberry flavor. I can't wait to try it with rasberries.

Jun 14, 2003

I make these muffins all the time! The first time I made them I followed the recipe but I wanted more flavor so now I use 3 tbsps of lemon juice instead of 1 tbsp and increase the fruit by about a 1/2 cup. I love them and they taste great the next day too.

Jun 01, 2003

Excellent muffins! I used one whole egg instead of the egg whites, and they turned out fine.

Jul 23, 2003

Oh Wow! Absolutely sensational! I didn't notice that the description said not to use yogurt with fruit on the bottom, but that's exactly what I used. (Raspberry) They came out really great nonetheless. I added extra berries to the batter and topped the muffins with a crumb topping. Thanks for sharing Kathy!

Apr 18, 2003

Yum! Yum! Yum! I made these for my parents who are SUPPOSED to eat healthy foods but most of the time don't and they loved them! Not one of us would've guessed these were low in fat. I love pastries for breakfast but don't eat them because of the fat/sugar content. These are a great way to feel like I can still have my morning sweet treat.

May 05, 2003

This recipe is so great, I can't believe it is low fat! I made mini muffins & they took about 10 to 12 minutes to bake. I definitely recommend this one!


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  • Calories
  • 175 kcal
  • 9%
  • Carbohydrates
  • 33 g
  • 11%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 3.8 g
  • 6%
  • Fiber
  • 1.4 g
  • 5%
  • Protein
  • 2.9 g
  • 6%
  • Sodium
  • 125 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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