Lemon Raspberry Protein Muffins Recipe

Discover the ultimate combination of tangy lemon and juicy raspberries in these moist, tender, and protein-packed muffins. Topped with a delicate glaze and bursting with fresh or frozen raspberries, these muffins are as simple to make as they are delicious. Ready to elevate your muffin game? Let’s dive in!

Why You like Muffins Favourite

• Irresistibly Moist and Tender: Each bite delivers a soft, delicate crumb that’s perfectly balanced.
• Light and Fluffy Texture: These muffins are airy, yet satisfying, with minimal effort required.
• Effortless to Make: No need for fancy tools—just a whisk, bowl, and spatula!
• Versatile and Customizable: Perfect for breakfast, a snack, or a guilt-free dessert.

Ingredients

For the Muffins:

• 1 ¾ cups all-purpose flour (unbleached for ideal texture)
• ½ cup unsalted butter, melted (salted is fine too)
• 2 tablespoons neutral cooking oil (e.g., vegetable or canola)
• ¾ cup granulated sugar
• 2 large eggs (room temperature for best results)
• 1 teaspoon pure vanilla extract
• ½ cup full-fat plain yogurt
• 1 tablespoon lemon zest (from about 2 lemons)
• 1 cup fresh or frozen raspberries (handle frozen ones gently)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

Optional Toppings:

• Coarse sugar for a crunchy top
• Lemon glaze for extra zest

How to Make Lemon Raspberry Protein Muffins

1. Infuse the Sugar: Combine sugar and lemon zest in a bowl. Use your fingers to rub the zest into the sugar, releasing its aromatic oils.
2. Prepare Dry Ingredients: Sift together the flour, baking powder, baking soda, and salt. Add to the lemon-sugar mixture and stir to combine.
3. Mix Wet Ingredients: In a separate bowl, whisk eggs, melted butter, oil, yogurt, vanilla extract, and milk until smooth.
4. Combine Wet and Dry Mixtures: Gradually fold the wet ingredients into the dry mixture, mixing gently until just combined. A few streaks of flour are fine.
5. Add Raspberries: Gently fold in the raspberries, being careful not to crush them.
6. Rest the Batter: Let the batter rest at room temperature for 30 minutes to enhance texture.
7. Bake: Preheat the oven to 375°F (190°C). Divide the batter into a greased or lined muffin tin, filling each cup generously. Sprinkle with coarse sugar if desired. Bake for 18–22 minutes or until golden brown and a toothpick comes out clean.

Pro Tips for Success

• Room Temperature Eggs: Ensure fluffiness by using eggs that are not cold.
• Don’t Over-Mix: Mix until just combined—over-mixing can lead to dense muffins.
• Choose Fresh Berries: Fresh raspberries are best, but frozen berries work too. For frozen, avoid thawing to prevent color bleeding.

FAQs

Can I Use Only Butter or Only Oil?

• Using all butter gives a slightly firmer texture with rich flavor.
• All oil makes softer muffins but with a milder flavor.

What’s the Secret to Moist Muffins?

A balanced flour-to-liquid ratio, enough sugar, and resting the batter ensure moist muffins.

Why Aren’t My Muffins Fluffy?

Over-mixing or using old baking powder/soda can make muffins dense. Always use fresh leavening agents and mix gently.

How Can I Get a Domed Muffin Top?

• Let the batter rest for 1 hour before baking.
• Start at 400°F for the first 5 minutes, then reduce to 375°F for the remainder.

Lemon Raspberry Protein Muffins Recipe

Recipe by Admin

0.0 from 0 votes

Course: muffinDifficulty: Easy

Servings

12

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

250

kcal

Total time

35

minutes

Brighten your day with these Lemon Raspberry Protein Muffins! Bursting with fresh raspberries, zesty lemon, and a boost of protein, they’re a perfect balance of flavor and nutrition. Whether topped with a tangy lemon glaze or a sprinkle of coarse sugar, these muffins are as delightful as they are easy to make.

Ingredients

• Dry Ingredients

• 2 cups + 1 tbsp (295g) all-purpose flour, divided

• 2 tsp baking powder

• ½ tsp baking soda

• 1 cup (200g) granulated sugar

• 1 tbsp lemon zest

• ½ tsp salt

• Wet Ingredients

• 2 large eggs (room temperature)

• ½ cup (120ml) full-fat yogurt

• 1 tsp (5ml) pure vanilla extract

• ¼ cup (60ml) sunflower oil

• ¼ cup (56g) unsalted butter, melted

• ¾ cup (180ml) milk (room temperature)

• 1 ½ cups (200g) fresh raspberries

• 2 tbsp coarse or raw sugar (for sprinkling)

Directions

• Prepare the Dry Ingredients:
  In a large bowl, rub the sugar and lemon zest together until fragrant and yellow-tinted.
  Sift in 2 cups of flour, baking powder, baking soda, and salt. Whisk to combine evenly.
• Mix the Wet Ingredients:
  In a separate bowl, whisk together the eggs, melted butter, oil, yogurt, vanilla extract, and milk until smooth and fully combined.
• Combine Wet and Dry Mixtures:
  Gradually fold the wet mixture into the dry ingredients until just combined. Do not over-mix—a few lumps are fine.
  Toss the raspberries with the remaining 1 tbsp of flour, then gently fold them into the batter.
• Let the Batter Rest:
  Cover the batter and let it rest at room temperature for 30 minutes.
  Meanwhile, preheat the oven to 400°F (200°C) and line a muffin tin with 12 paper liners.
• Fill the Muffin Cups:
  Divide the batter evenly among the muffin liners, filling them to the top.
  Sprinkle the tops with coarse sugar for a crunchy finish.
• Bake:
  Bake at 400°F for 10 minutes, then reduce the temperature to 350°F (175°C) and bake for another 10–15 minutes, or until a toothpick inserted into the center comes out clean.
• Cool & Serve:
  Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.