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Loaded with juicy raspberries, these lemon raspberry muffins are moist, fluffy, and have just the right amount of sweetness! Enjoy as a quick breakfast or snack any time of the day.

Raspberry muffin sliced in half.
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Moist Lemon Raspberry Muffins

I love adding fresh berries to muffins, and it seems you guys do also since these are two of the most popular muffin recipes here – hello blueberry muffins and blackberry muffins!

That’s saying a lot since I have so many baby and toddler-friendly muffin recipes.

I absolutely love the raspberry and lemon combination so that’s what I’ve brought to you today in muffin form. Combined with Greek yogurt and a little bit of maple syrup, these muffins are incredibly moist and not overly sweet.

My kids love them as a healthy breakfast with scrambled eggs and a glass of milk or as a quick afternoon snack.

Ingredients

All the ingredients laid out on a white background.

I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.

  • White whole wheat flour – I LOVE baking with this flour! It’s the same nutritionally as whole wheat flour but is lighter in texture and a little sweeter in flavor.
  • Greek yogurt – Be sure to use plain and preferably whole fat for best results.
  • Lemon zest and juice – Do NOT leave this out! Because these muffins aren’t overly sweet, it truly helps add brightness and that extra yum factor! You can also use orange zest instead.
  • Maple syrup – can also use honey or date syrup. Read the “tips for success” section for no added sugar alternatives.
  • Raspberries

Step-by-Step Instructions

A four image collage of how to prepare the muffin batter.
A two image collage of before and after baking the muffins.
  1. In a large mixing bowl, stir together the dry ingredients.
  2. In a separate bowl, whisk together the wet ingredients.
  3. Combine the dry and wet ingredients.
  4. Be careful not to over mix! Gently fold the raspberries into the mixture so they don’nt break apart.
  5. Divide batter evenly into the muffin cups. Bake for 15-17 minutes, or until the inserted toothpick comes out clean.

Substitutions

Eye view shot of baked muffins in muffin pan to show how much they rise.
  • No white whole wheat flour? You can also use all purpose flour or if you’d like to incorporate whole grains, 1 cup all purpose flour and 3/4 cup whole wheat flour.
  • Gluten-free? Use a 1:1 gluten free flour like this one. Almond flour will not work.
  • Dairy-free? Any plant-based Greek style yogurt and milk (e.g. unsweetened almond milk) will work. As for butter, use vegan butter or coconut oil. You can also use olive oil, if you prefer
  • Egg-free? In a bowl, combine 2 tablespoons of flaxseed meal (ground flaxseed) and 6 tablespoons of water. Allow the mixture to sit for 8-10 minutes until thickened like gel-like consistency. You should also try these eggless banana muffins.
  • Looking for no added sugar alternative? Use one medium overripe banana (will be about 1/2 cup mashed), 1/2 cup unsweetened applesauce, or date syrup.

Master List of Baby-Friendly Muffins

Tips for Success

Overhead shot of muffins on a plate with one sliced in half.
  • Use a spoon to scoop the flour into the measuring cup rather than scooping the flour out of the container or bag with your measuring cup. Using the latter method, you could end up with a lot more than what you need.
  • Take all the cold ingredients out of the refrigerator at least 15 minutes prior to baking. These include eggs, yogurt, milk, and maple syrup.
  • I’ve provided a range for the maple syrup amount so you can decide how sweet you want the muffins to be. Personally, I’ve found 1/3 cup to be the sweet spot, but if you want to keep added sugars to a minimum, using just 1/4 cup is still delicious!
  • After combining the dry and wet ingredients, do NOT over-mix the muffin batter. Mix lightly with a spatula until just combined. Otherwise, you will end up with dense muffins.
  • Do NOT leave out the lemon zest! It truly makes ALL the difference in the world, especially if you choose to add just 1/4 cup of maple syrup.

Equipment

I love using this silicone muffin tin because nothing sticks!! There’s no need to grease or use muffin liners.

But if you prefer an alternative, this is my favorite nonstick muffin pan.

Frequently Asked Questions

Can I use frozen raspberries?

While fresh raspberries are best, you can use frozen. Just be sure not to thaw them as the juice will turn the batter wet and pink.

What is the best way to store these homemade muffins?

First thing, be sure to cool the muffins completely on a wire rack. Then transfer to an airtight container and keep on the counter or in the refrigerator.

Here’s everything you need to know about storing and freezing your muffins to keep them fresh for as long as possible.

More Moist Muffins to Try

5 from 17 votes

Raspberry Muffins

Loaded with juicy raspberries, these lemon raspberry muffins are moist, fluffy, and have just the right amount of sweetness
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 12
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Ingredients 

Dry Ingredients

  • 1 3/4 cups white whole wheat flour (215 g)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet ingredients

  • 1 cup whole milk plain Greek yogurt (230g)
  • 1/4 cup whole fat milk
  • 2 eggs
  • 3 tablespoons unsalted butter, melted and cooled
  • 1/4-1/3 cup maple syrup or honey, see note
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon zest
  • 2 teaspoons freshly squeezed lemon juice

Fold in

  • 1 cup (6 ounce) fresh raspberries

Instructions 

  • Preheat oven to 375° Fahrenheit. Grease, line, or use a 12 cup silicone muffin pan. Set aside.
  • In a large bowl, stir together the dry ingredients. In a separate bowl, whisk together the wet ingredients.
  • Combine the dry and wet ingredients. Be careful not to over mix. Use a spatula (instead of a whisk) to gently stir together until all the flour is wet. The less you stir the mixture, the lighter and fluffier your muffins will be.
  • Divide batter evenly into prepared muffin pan. Bake for 15-17 minutes, or until the inserted toothpick comes out clean. Allow the muffins to cool for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Take all the cold ingredients out of the refrigerator at least 15 minutes prior to cooking – milk, yogurt, eggs, maple syrup, and butter
  • I’ve provided a range for the maple syrup amount so you can decide how sweet you want the muffins to be. 
  • You can also substitute maple syrup with:  one medium overripe banana (will be about 1/2 cup mashed), 1/2 cup unsweetened applesauce, or date syrup.
  • After combining the dry and wet ingredients, do NOT over-mix the muffin batter. Mix lightly with a spatula until just combined
  • Storage: refrigerate for up to 4 days. Freeze for up to 3 months..

Nutrition

Calories: 133kcal | Carbohydrates: 19g | Protein: 5g | Fat: 4g | Fiber: 2g | Sugar: 5g
Like this recipe? Rate and comment below!

About Min

Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

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Recipe Rating




15 Comments

    1. 5 stars
      These are so fantastic! So happy to have this recipe! We went no maple syrup for our 14 month old and we all loved them.

  1. 5 stars
    Wonderful, fluffy muffins! One of my son’s favorite fruits is raspberries, so these were a hit (with both of us!). I used the suggested 1/2 cup mashed banana instead of maple syrup because my guy is only 14 months. I was out of whole milk so I used full fat Kefir. I plan to halve the remaining muffins and freeze them for a quick snack option! Adding this to my list of go-to toddler-friendly muffin recipes, which are all Min’s! 😉