Raspberry Lemon Muffins with Poppy Seeds
Fresh raspberries and poppy seeds make these muffins a fresh and bright breakfast treat.
Servings: 12 muffins
Calories: 175kcal
Equipment
Ingredients
- ¼ cup white granulated sugar
- 2 teaspoon lemon zest
- 2 cups all purpose flour
- 2 tablespoon poppy seeds
- 1-½ teaspoon baking powder
- 2 teaspoon baking soda
- ¼ teaspoon salt
- 2 eggs
- ¾ cup plain greek yogurt
- 6 tablespoon unsalted butter melted and cooled
- ¼ cup lemon juice
- 1 cup raspberries fresh or frozen (do not thaw if using frozen)
- granulated sugar for dusting
Instructions
- Preheat oven to 375 degrees and prepare a 12-cup muffin tin with paper liners or spray with cooking spray.
- In a large bowl whisk together granulated sugar and lemon zest.
- Add dry ingredients to sugar and lemon mixture - flour through salt. Whisk to combine and evenly distribute ingredients.
- In a medium bowl whisk together eggs, yogurt, butter, and lemon juice until combined and and smooth. Scrap egg mixture into the dry ingredients using a spatula. Stir wet and dry ingredients together gently using your spatula, using a folding motion, until just combined.
- Next, fold in raspberries, being very careful not to break the raspberries. Gently divide batter evenly between the muffin cups. Sprinkle muffin batter tops with granulated sugar.
- Bake until a wooden toothpick comes out clean, about 16-18 minutes. Allow muffins to cool for about 5 minutes in the muffin tin, then remove to a wire rack and allow to cool completely. Best served the day made. Store leftovers, once completely cooled, in an airtight container for up to 3 days.
Notes
You can use plain yogurt or greek yogurt for this recipe. I find Greek yogurt usually gives a richer texture and tangier flavor. But use what you have on hand.
Muffins will keep for about 3 days in an air-tight container -- room temperature or in the refrigerator. However, the texture is best the day they are made.
I used a large batter scoop to evenly divide the batter between my muffin cups. I like this one.
Frozen raspberries work great! But you do have to be extra careful with them. Don't allow them to thaw before you mix them into the batter.
Nutrition
Calories: 175kcal | Carbohydrates: 23g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 248mg | Potassium: 100mg | Fiber: 2g | Sugar: 5g | Vitamin A: 219IU | Vitamin C: 5mg | Calcium: 55mg | Iron: 1mg
