Lemon Raspberry Muffins
Fluffy raspberry muffins made with whole wheat flour and naturally sweetened with honey. These healthy raspberry muffins taste amazing!
Updated by Kathryne Taylor on August 30, 2024
Last weekend, I drove home to Oklahoma for my baby brother’s college graduation. I remember when he was tiny, and I was terrified of dropping him. Now he’s all grown up, and a few inches taller than I am.
A couple of years ago, he developed an interest in videography out of nowhere. Now, he’s made a business of it. He’s going to come up to Kansas City soon and help me make some Cookie and Kate videos! We’re both stubborn perfectionists, and we’re both always right, so stay tuned for how that turns out.
My mom asked me to bring home some muffins to help with breakfast. I was already planning to make these with some berries from my freezer, so it was perfect timing. Usually, when I bake muffins for the blog, I just freeze them for later. Watching my family enjoy them was way more fun.
These raspberry muffins are based on my carrot muffins and apple muffins. Like the others, they are marvelously fluffy and moist, but made with 100 percent whole grains, and naturally sweetened, too. I added some lemon zest, which infuses the muffins with light lemon flavor, in between bursts of jammy raspberries.
Raspberries won’t be in season for a couple more months, and strawberries are just beginning to ripen up, so frozen berries were the perfect solution. Since raspberries (also blueberries and blackberries) are so small, you can fold them right into muffin batters without defrosting them first.
Berries are are typically treated with pesticides on the field, so it’s best to buy organic when possible. In fact, strawberries are at the top of the Dirty Dozen list this year, so they are the most important fruit to buy organic.
Frozen organic fruit is a great year-round option, and it’s less expensive than buying fresh organic fruit. I love to use frozen fruits in baked goods and desserts, and savor fresh, in-season fruit in its delicious raw state. You can enjoy these muffins any time you’re craving a sweet, fruity breakfast treat!
Watch How to Make Lemony Raspberry Muffins
Lemon Raspberry Muffins
These delicious raspberry muffins are moist and fluffy. They’re healthier than most, too, since they are made from whole wheat flour and naturally sweetened with honey. Recipe yields 1 dozen muffins.
Ingredients
- 1¾ cups white whole wheat flour or regular whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- ⅓ cup melted coconut oil or extra-virgin olive oil
- ½ cup honey or maple syrup
- 2 eggs, preferably at room temperature
- 1 cup plain Greek yogurt*
- 2 teaspoons vanilla extract
- Zest of 1 medium lemon (about ½ teaspoon)
- 1½ cups frozen raspberries (from one 10-ounce bag)
- 1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on top
Instructions
- Preheat the oven to 350 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter, coconut oil or cooking spray (my pan is non-stick and doesn’t require any grease).
- In a large mixing bowl, combine the flour, baking powder, baking soda and salt. Blend well with a whisk.
- In a medium mixing bowl, combine the oil and honey or maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt, vanilla and lemon zest. Mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)
- Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). Gently fold the raspberries into the batter. The mixture will be thick, but don’t worry.
- Divide the batter evenly between the 12 muffin cups (I used an ice cream scoop with a wire level, which worked perfectly). Sprinkle the tops of the muffins with turbinado sugar. Bake the muffins for 22 to 24 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. If you have leftover muffins, store them, covered, at room temperature for 2 days, or in the refrigerator for up to 5 days. Freeze leftover muffins for up to 3 months.
Notes
Recipe adapted from my carrot muffins.
Make it vegan: You can replace the eggs with flax eggs. Replace the yogurt with a smaller amount of vegan buttermilk—just mix ⅔ cup non-dairy milk with 2 teaspoons vinegar. Let it rest for 5 minutes before adding it to the other liquid ingredients. Or, use 1 cup vegan yogurt.
Make it dairy free: See buttermilk option above.
Make it egg free: Substitute flax eggs for the regular eggs.
Make it gluten free: Substitute an all-purpose gluten-free flour blend for the whole wheat flour. Bob’s Red Mill makes a GF blend that works well.
*Note on Greek yogurt: I’ve used a variety of fat percentages and the muffins have always turned out well. Higher fat yogurt will yield a somewhat more rich muffin. You can also substitute plain (not Greek) yogurt, but your muffins might not rise quite as high.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
This recipe is awesome. And surprisingly versatile. I’d intended to make it with raspberries as written but had some cherries and nectarines that were about to go bad so used those instead and it worked like a charm. It’s great to have an easy recipe on hand for whole wheat, no refined sugar muffins that taste like the real thing!
This is another terrific recipe! I used fresh raspberries and some low fat kefir because I was too lazy to go to the store for Greek yogurt. They did not rise as high, but you’d warned about that. They were still delicious! I’ll make these again and if I’m bringing them to a brunch, I may marinate the fruit in Chambord or crème de cassis to make them stand out a bit more (the alcohol will burn off while baking). Thanks Kate &Cookie )
These are so delicious!! I made them at least every month. Thank you Kate :)
Excellent recipe thank you, not too lemony just right!
I made them gluten free by using 1/2 almond flour and some buckwheat and chickpea flours for the other half.
I’ll definitely be making them again.
First off, I made A LOT of changes because of what I had on hand. Although it’s not a true review of the recipe as is, I wanted to write in and just let everyone know how adaptable this recipe is. I didn’t have whole wheat flour so I used all AP. I didn’t have yoghurt so I used 2/3 cup whole milk with 2 TSP apple cider vinegar mixed in (left to rest for at least 5 mins). I didn’t have a lemon and I even ran out of vanilla! With only 1/2 a TSP vanilla extract I decided to add a 1/4 TSP almond extract as well. I also threw in some white chocolate chips. It all mixed up really well and baked 36 perfect mini muffins. They are both beautiful to look at and so delicious! The perfect amount of sweetness! Thanks Kate for another keeper and I hope this helps anyone thinking they don’t have exactly the right ingredients. Make these anyway!
Delicious! I used spelt flour and cut maple syrup down a bit. My kids loved them too!
DELICIOUS. my go to muffin now. I used blueberries vs raspberry because that’s what I had. Otherwise followed recipe exactly. secret to perfection is the LEMON.Thanks Kate.
That’s great! I’m happy you love these, Robin.
I just made these this evening, and they turned out lovely! Thank you for the recipe. I made a few alterations; I used 1/4 cup of date syrup & 1/4 cup honey. I also didn’t have lemon zest on hand, so I added a teaspoon of cinnamon. Instead of Greek yogurt, I used Oat Milk yogurt to make them dairy-free. Also I made a quick crumble topping with 1/2 cup flour, 1/2 cup shredded coconut, 1/4 cup coconut oil, 1/2 tsp cinnamon, and 3 TPSP brown sugar. Yum! I’ll likely freeze half for another day!
You’re welcome, Chrissy! Thank you for sharing.
These are fantastic! Made 8 in mega-muffin tins, and increased the bake time by a couple minutes. Will try blueberries or cranberries next time. This recipe is on permanent rotation!
Great to hear, Vanessa!
I am 9 years old and I can do this recipe all by myself! I absolutely love these muffins. My family adore them too! Thank youuuu!
That’s so fun! Thank you for commenting, Lucy.
These are amazing ! I made mini muffins with raspberry’s and blueberrys for my 6 year old and 16 month old. Love them ! Thank you very much I finally found a healthy recipe that looks and tastes good !
Can I use regular whole wheat flour instead of the white whole wheat?
Yes, you can!
Made these with my two year old today used plain yoghurt and an extra 1/2 teaspoons of baking powder tastes amazing and raised really well.
Love, love, LOVE these muffins! I was looking for something to do with all the fresh raspberries my 1 year old suddenly decided he didn’t like when I came across this recipe. I’ve made them twice now, once with maple syrup and once with honey and they came out perfectly formed and perfectly delicious both times. Thank you!
Just in case it’s useful for anyone else, I decided to make these into mini muffins (better suited to my son’s portion sizes). If you’d like to do the same, just bake at 325 for 15-17 minutes.
P.S. Hello from a fellow Kansas City-an!
I made these with c4c gluten free flour and they were delicious
I made these into protein muffins and they came out great!! I substituted 1 cup of the flour with a cup of vanilla plant protein. It needed to cook for an extra 4 minutes. Came out delicious and moist!
Hi Kate, my husband and I just baked this and used the vegan version with frozen mixed berries instead of just raspberries. It turned out so amazing!! Thank you so much, we will definitely be making these again.
Made this today and they were so GOOD! I love a lemony muffin so added a 1/2tsp more of lemon zest and a dash of lemon extract and used maple syrup for the sweetener. Only issue was they came out a bit blue where the raspberry juice ran. My guess is it a chemical reaction with the berries and baking soda ? Any tips on how to avoid this ?
Hi Mallory! That’s strange. I’m happy they still tasted great! I have heard of that, but haven’t experienced it myself so that may be the case.
I don’t have enough honey or maple syrup. Can I sub brown sugar and what amounts? Thanks.
Hi Jane! I’m sorry, these muffins rely on the liquid sweetener for proper consistency. Even a combination of honey or maple syrup would work. You could try brown sugar (and maybe add some extra yogurt to make up for the lost moisture), but I’m not sure on the amounts to suggest.
I made the gluten-free version today and it came out beautifully. Thanks for the recipe.
I loved the raspberry and lemon combination in these muffins! I would want to try with a different flour next time to get something a little lighter tasting, but I will definitely be making these again!
It’s a great combination! Thank you for your review, April.
Hi i loved this recipe! since it is weight watcher friendly how many points is it?
Hi Lilly! I’m sorry, I don’t offer weight watcher calculations. Perhaps there is an online calculator you could run the ingredients through?
My mother (who I turned on to your delicious recipes a few years ago) has made it her project to slowly work her way through all of your muffin recipes! She is about 2/3 of the way through your muffin selection and so far, these are the hands-down family favorite! (All of them have been liked, but these are LOVED!)
I just wish I wasn’t across the country and could cast my vote in their competition (I’ve just been making your pumpkin muffins, which are delicious and easy to stock up the pantry for, but aren’t as exciting as a muffin competition)!
Thank you for the perfect frozen raspberry recipe!!! I really appreciate you taking your time to test and share these recipes along with photos. My family devoured them!
A few tweaks: substituted 1/3 cup white sugar for honey/maple syrup, added 1/2 t vanilla, 1/4 t cardamom powder, and used 1 cup all purpose flour with 2/3 cup whole wheat flour.
Thank you again!
I literally cannot get over how delicious all your muffin recipes are. This one & the healthy apple on are my favourite. I have started only making a half batch because it is SO hard not to eat them ALL right when they come out of the oven!
Hello Kate,
Thank you for a healthy version of rasberry muffins, they are DIVINE!
Light, fluffy and so tasty! Your tips and instructions are fabulous, looking forward to exploring more of your recipes
Regards,
Patrizia, Melbourne
I liked the looks of the recipe so i decided to make a half a batch. I made a mistake and used 2 eggs instead of one and fresh rasberries instead of frozen. Unbelievable moist and tneder. Flavor rich and i only used 1/8 teaspoon of turbonado sugar peer muffin. Nice and healthy. Thank yiu very much for your recipe…Frank
Fantastic recipe. I used fresh raspberries. Thanks for posting this.
Hello!
I love trying out your muffin recipes! I think so far my favorites are the carrot muffins and banana with fresh blueberries added – so good! I want to try this recipe, but I have two questions: would these turn out as good if I used fresh raspberries rather than frozen and can I achieve the lemon flavor by using fresh squeezed lemon juice instead of zest?
Thank you!
Jackie
Hi Jackie! Fresh can work too. I know others have tried that! You will want the zest for this to give it the lemon flavor.
It’s edible, but really not something I’ll ever make again. Definitely deviates from “normal” muffin ingredients and the result is different. Chewier than I would like. I tried it with real maple syrup. Maybe it would be better with honey, but I doubt it. Not sure how it has received such high ratings
Hi John, I’m sorry to hear you didn’t love these. Thank you for your feedback.
Hi Kate… wondering how this would be if I sub avocado oil instead? This worked for me on your best chocolate chip cookie recipe. Avocado oil made the cookie unbelievable! Thanks :)
Hi! It could work. Let me know!
Can you substitute oat flour for the whole wheat flour?
Hi Lesly! I haven’t tired it with this one, but if you try it be sure to follow my guidance in my oat flour post as oat flour is lighter so tends to require more.
Followed recipe with only a couple minor changes – reduced to 1/3 c honey and still found it plenty sweet enough…going to try 1/4 c next time or maybe even Lakanto monk fruit sweetener…I’ve been experimenting with this newer natural zero calorie sweetener with pretty good success. Also used buttermilk but reduced it a bit as you suggested and fresh raspberries because they are in season and we have a ton to use right now! The muffin is really delicious and my husband who frowns when he sees me pulling out the whole wheat flour in baking, loved them too!
I tried your muffins and love them. I didn’t have yogurt so just omitted that but they were still great. I only got 10 out of it though. Maybe the lack of yogurt was the reason. No need to go to Tim’s for a muffin anymore! Thanks
Fun to make. Love the ingredients being more healthy. Texture and taste great. Thank you for a way for me to use fresh raspberries.
You’re welcome, Richell! I’m glad you like them.
Hi Kate,
I made these yesterday and they turned out AMAZING! I did make some changes: I used blackberries instead and tossed them in flour before using them. I also used regular buttermilk instead of the yogurt (1 1/2 cups buttermilk for a doubled recipe), and baked it for 2 min longer. I have made your blueberry muffins and banana muffins before, and this one was just as successful! Thanks so much for the great recipes!
Q: I noticed you list room temp eggs. What does it change it I use cold eggs?
Naomi
You’re welcome, Naomi! The eggs when room temperature mix more easily and help to rise. You can always set in a glass of warm water to help speed the process. I hope this helps!
I’ve made these a few times and they’re so good! They really rise well and are super moist, and it’s all ingredients I always have on hand. My only change is that instead of doing 1/2 cup of sweetener, I do 2 tbsp sweetener and 1/4 applesauce. I do this with a lot of muffin recipes that call for that amount of natural sweetener and it works well–still sweet and moist, but less sugar. I’ve also accidentally used regular AP flour instead of whole wheat, and it worked fine (but I prefer the ww!). These are definitely becoming a regular in our house.
I really need to try this recipe with almond flour. Any suggestions on how to make these muffins with almond flour?
Hi Lois, sorry to disappoint, but almond flour doesn’t work as a 1:1 replacement. It would be an entirely new recipe since almond flour is pretty delicate.
These were great! For an egg replacer that bakes exactly like eggs you can use aquafaba (the liquid from a can of garbanzo beans). 1 egg is equal to 45ml of liquid.
These were SO good. I used the vegan buttermilk and flax eggs due to allergies and they were delicious. I ended up having to bake for 26 minutes, so definitely go according to the toothpicks! They were so moist, my 9 month old inhaled one and wanted more. The raspberries and lemon zest make a great combo and it’s the perfect amount of flavor.
Delicious muffins, although I prefer them with 1/4 cup oil. I’ve been working my way through all your muffin recipes and I’m curious about the different baking temperatures (for example this recipe and the strawberry oat muffins). Does that have to do with the fruit, amount of fruit, or possibly the type of flour? Thanks!
Hi Abbi! Great question. It is a mixture of everything. Since everything in baking works together, one small change can really impact the recipe. Some need longer time bc of more ingredients, heavier or more wet ingredients, etc.
Best healthy muffins I’ve made in ages! So moist. Made with olive oil and maple syrup – no subs. 10/10
This recipe was so easy to make and turned out moist and delicious! I used half whole wheat flour and half all-purpose, and subbed almond extract for the vanilla. This recipe is a keeper.
These muffins tasted amazing! Like so many other commentators, however they were super flat and wet. We still enjoyed them! The only substitution I made was to use spelt instead of wholewheat, which usually works with all the other muffin recipes :)
Hi! I’m sorry to hear that. It could have been the substitution. Thank you for taking the time to review.
Very nice muffins! These are very moist, not too sweet and have a bright taste from the lemon zest. I like that they are high protein as well. Will definitely make these again and maybe use blueberries instead of raspberries.
This recipe looks delicious! If I wanted to double the amount of raspberries do you think they would still come out ok? Thank you!
These were delicious!! I also added poppy seeds!
Hi, if I were to want to add cocoa powder to the recipe, how much would I need? And would I need to change anything else in the recipe?
Hi Saba, I can’t say for sure without trying it, sorry!
I will be making this in the future. They were a hit with my grandchildren.
I love these muffins, actually all your muffin recipes. I recently went dairy free so will try with the buttermilk option. I have a new mini muffin pan I want to use, any suggestions on bake time?
Hi! It’s typically half the time.