Raspberry Lemon Muffins

Raspberry Lemon Muffins


"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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30 m servings 175 cals
Serving size has been adjusted!

Original recipe yields 12 servings



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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  1. 479 Ratings

Most helpful positive review

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 ha...

Most helpful critical review

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 ...

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 ha...

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 are...

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 abou...

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

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 nonet...

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 past...

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!

Really good- moist, just sweet enough, nice to have a different kind of muffin besides the old stand bys. Note to reviewers: if you're gonna change practically everything about the recipe, you ...

Good, and pretty lowfat. I had to add about 1 Tbsp extra yougurt because my batter was dry. Also took others advice and added about 3 Tbsp lemon juice, about the juice from one lemon. Will ma...