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Raspberry Muffins

raspberry muffins recipe
This page features whole wheat raspberry muffins with lemon zest, yogurt, and a struesel topping.

We also have a healthy low fat raspberry banana muffin recipe with wheat bran and honey, and fresh raspberry oatmeal muffins with applesauce and whole wheat flour.

Explore all our muffin recipes and you'll discover they are all just as delicious. Plus we offer tips on how to incorporate whole grains into each recipe without compromising flavor.

Raspberry Muffins Recipe

Ingredients (Makes 12)
Time: 30 minutes

  • 1/2 cup lemon yogurt (or raspberry yogurt)

  • 3 tablespoons vegetable oil

  • 3 tablespoons lemon juice

  • 2 egg whites (or 1 whole egg)

  • 1 1/2 cups all-purpose flour (see suggestions)

  • 3/4 cup brown sugar

  • 2 teaspoons baking powder

  • 1/4 teaspoon salt

  • 1 teaspoon grated lemon zest

  • 1 1/4 cup frozen raspberries

  • Struesel Topping (optional)

  • 1/3 cup brown sugar

  • 2 tablespoons all-purpose flour

  • 1/4 teaspoon ground cinnamon

  • 1 tablespoon softened butter

  • Directions

    Preheat the oven to 375 degrees F (200 degrees C) and line or lightly spray muffin cups, including top of baking tin, with cooking spray.

    In a small bowl, add the yogurt, oil, lemon juice, egg whites. Mix thoroughly.

    In a medium mixing bowl, sift or mix together the flour, sugar, baking powder, salt, and lemon zest. Add the yogurt mixture to this dry mixture. Using as few strokes as possible, mix until everything is moistened (lumps are okay). Fold in the raspberry. Spoon the raspberry muffin batter into prepared muffin cups, 1/2 full.

    For struesel topping (optional): Use a fork to mix together all the ingredients until crumbly. Lightly sprinkle crumb topping onto each muffin.

    Bake for 18 - 22 minutes or until a toothpick inserted into the center of a muffin comes out clean. Serve warm.

    Follow this recipe then use our how to section to make raspberry muffins JUST FOR YOU!

    Blueberries, strawberries, peaches, or cherries all work well in this recipe.

    Make these raspberry muffins even better
    (for you) by substituting the all purpose flour for a whole grain flour. Just add 2 teaspoons of wheat gluten to ensure fluffiness, reduce heat to 375 degrees F and bake until a toothpick inserted into the center of a muffin comes out clean.

    Whole wheat flour is an obvious substitute. Worried about compromising flavor and texture? Don't be! There are many types of whole wheat flours that are sweeter and lighter. Hard white wheat flour creates similar results as all white but is much better for you. There are other choices, too, like kamut flour, spelt flour, oat flour, and teff flour. These are all healthier alternatives. So ENJOY!

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