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- 1 cup all-purpose flour - 1 cup whole wheat flour - 1 cup Greek yogurt (plain or vanilla) - 1/2 cup granulated sugar - 1/3 cup vegetable oil - Fresh raspberries (1/2 cup plus extra for topping) - Zest of 1 lemon - 2 tablespoons lemon juice - 2 large eggs - 1 teaspoon baking powder - 1 teaspoon baking soda - 1/2 teaspoon salt - Optional: 1/4 teaspoon vanilla extract When you gather your ingredients, choose high-quality items. They will make your muffins tastier. I love using fresh raspberries. They add a burst of flavor and color. The lemon zest brightens the muffins. It gives them a fresh, tangy twist. Greek yogurt is another key ingredient. It keeps the muffins soft and moist. Whole wheat flour adds a nice texture and a bit of nutty flavor. You can mix the flours for a healthier option. Don’t forget the eggs! They help bind the ingredients together. Baking powder and baking soda make the muffins rise. The salt balances the flavors. If you like, add vanilla extract for a hint of sweetness. It pairs well with the lemon and raspberry. Check out the Full Recipe for more details. Enjoy the process of gathering these items! - Preheat the oven to 375°F (190°C). - Line your muffin tin with paper liners or grease it lightly. - In a large bowl, mix the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt. This blend gives your muffins a great base. - In another bowl, whisk the Greek yogurt, granulated sugar, vegetable oil, eggs, lemon zest, lemon juice, and vanilla extract until smooth. This mixture adds flavor and moisture. - Now, fold the wet ingredients into the dry ingredients. Mix gently to avoid overmixing; a few lumps are fine. - Carefully incorporate the fresh raspberries into the batter. This step brings in the fruity burst. - Spoon the batter into your prepared muffin tin, filling each cavity about two-thirds full. Top with extra raspberries if you like. - Bake for 18-20 minutes. Check for doneness by inserting a toothpick in the center. If it comes out clean, your muffins are ready! For the full recipe, please refer to the earlier sections. Enjoy baking these delightful muffins! Make sure not to overmix the batter. This helps your muffins stay soft and fluffy. When you mix, stop as soon as you see no dry flour. Some lumps are okay. To check for doneness, use a toothpick. Insert it into the center of a muffin. If it comes out clean, your muffins are ready! Lemon raspberry yogurt muffins taste great with coffee or tea. Enjoy them for breakfast or as a snack. You can also serve them with butter or a dollop of yogurt. This adds extra creaminess and flavor. You can switch up the fruit if you want! Try blueberries, strawberries, or blackberries instead of raspberries. For more flavor, add spices like cinnamon or nutmeg. A splash of orange juice or zest can also brighten the taste. These simple changes can create a new twist on the classic recipe. For the complete recipe, check out the Full Recipe. {{image_2}} If you want a gluten-free option, try almond flour instead of regular flour. Almond flour gives a nutty taste and keeps the muffins moist. For a dairy-free alternative, use coconut yogurt. It adds a lovely creaminess without any dairy. Both options still taste great and keep the muffins soft. You can make these muffins even better by adding nuts or chocolate chips. Chopped walnuts or dark chocolate chips add a nice crunch. You can also incorporate fresh herbs like basil or mint. These herbs bring a bright flavor that pairs well with lemon and raspberry. If you prefer less sweetness, reduce the sugar in the recipe. You can also use honey or maple syrup instead of granulated sugar. Both natural sweeteners add a unique flavor while keeping the muffins sweet. Adjusting the sweetness helps you control the taste to your liking. For the full recipe, check the earlier section. Store your Lemon Raspberry Yogurt Muffins at room temperature. Place them in an airtight container. This keeps them fresh for up to three days. If you want them to stay soft, add a slice of bread in the container. The bread helps keep the muffins moist. For longer storage, freeze the muffins. Let them cool completely first. Wrap each muffin in plastic wrap. Then, place them in a freezer-safe bag or container. They can stay fresh for up to three months. When you are ready to enjoy, thaw them in the fridge overnight. To reheat the muffins, use the microwave. Heat them for about 10-15 seconds. This warms them up without drying them out. You can also use an oven. Preheat it to 350°F (175°C). Place the muffins on a baking sheet and heat for about 5-10 minutes. This method keeps the outside crisp. Enjoy your muffins warm for the best taste! To make your muffins more moist, use Greek yogurt. It adds creaminess. You can also add a bit more oil. Try adding an extra tablespoon. Another tip is to replace some flour with applesauce. This keeps muffins soft and tasty. Yes, you can swap raspberries for other fruits. Blueberries work great and add sweetness. Chopped strawberries also make a lovely change. If you want something unique, try diced peaches or cherries. Each fruit gives a different flavor. To prevent sticking, use paper liners in your muffin tin. You can also grease the tin with oil or butter. A light dusting of flour on greased tins helps too. Let the muffins cool for a few minutes before removing them. This makes release easier. To make fewer muffins, simply halve the ingredients. For example, use 1/2 cup of flour instead of 1 cup. Adjust the other ingredients similarly. You can also bake in smaller muffin tins for mini versions. Just check for doneness a few minutes early. For the full recipe, you can refer to the earlier sections. These Lemon Raspberry Yogurt Muffins are not only easy to make but also delicious. We covered the best ingredients, detailed instructions, and helpful tips for perfect muffins. Experiment with flavors and variations to make them your own. Remember to store them properly for freshness. Enjoy these tasty treats with coffee or tea, and don’t hesitate to share your baking journey! Happy muffin making!

Lemon Raspberry Yogurt Muffins

Indulge in the delightful taste of Lemon Raspberry Yogurt Muffins! These easy-to-make muffins combine creamy Greek yogurt, zesty lemon, and fresh raspberries for a burst of flavor in every bite. Perfect for breakfast or a snack, this recipe is simple and quick, taking just 35 minutes from start to finish. Click through to explore the full recipe and elevate your baking game with these mouthwatering treats!
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Ingredients
  

1 cup all-purpose flour

1 cup whole wheat flour

1 cup Greek yogurt (plain or vanilla)

1/2 cup granulated sugar

1/3 cup vegetable oil

1/2 cup fresh raspberries (plus extra for topping)

2 large eggs

Zest of 1 lemon

2 tablespoons lemon juice

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

Optional: 1/4 teaspoon vanilla extract

Instructions
 

Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.

    In a large bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt. Mix well and set aside.

      In another bowl, whisk together the Greek yogurt, granulated sugar, vegetable oil, eggs, lemon zest, lemon juice, and vanilla extract (if using) until smooth and well combined.

        Gradually fold the wet ingredients into the dry ingredients, mixing until just combined. Be careful not to overmix; some lumps are okay.

          Gently fold in the fresh raspberries, making sure to distribute them evenly throughout the batter.

            Spoon the batter into the prepared muffin tin, filling each cavity about two-thirds full. Top each muffin with a few extra raspberries if desired.

              Bake in the preheated oven for about 18-20 minutes, or until a toothpick inserted into the center comes out clean.

                Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins