Raspberry Muffins

Name: Raspberry Muffins
Total time: 45 min
Yield: 12 porsi
Cuisine: Indonesian
Ingredients: 2 cups white whole wheat flour; 1/4 cup ground flaxseed meal; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 1/4 cup unsalted butter ( at room temperature); 1/3 cup honey or pure maple syrup; 2 large eggs (at room temperature); 1/2 cup nonfat plain Greek yogurt (at room temperature); 2 teaspoons pure vanilla extract; Zest of 2 small lemons (about 1 1/2 teaspoons); 1/4 cup lemon juice (from the same 2 small lemons); 1 1/2 cups raspberries (fresh or frozen (about 1 1/2 6-ounce containers); if using frozen, do not thaw first); 3 tablespoons turbinado (sugar in the raw sugar, for topping (optional))

The BEST raspberry muffin recipe with lemon. Moist and easy, these healthy raspberry muffins with whole wheat flour are naturally sweetened.

⏱️ 45 menit 🔪 Persiapan: 25 menit 🔥 Masak: 20 menit 📊 Sedang 👁️ 23 dilihat

👨‍🍳 Mulai Masak

Foto: Well Plated

Bahan-bahan

12 porsi

2 cups white whole wheat flour
1/4 cup ground flaxseed meal
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 cup unsalted butter ( at room temperature)
1/3 cup honey or pure maple syrup
2 large eggs (at room temperature)
1/2 cup nonfat plain Greek yogurt (at room temperature)
2 teaspoons pure vanilla extract
Zest of 2 small lemons (about 1 1/2 teaspoons)
1/4 cup lemon juice (from the same 2 small lemons)
1 1/2 cups raspberries (fresh or frozen (about 1 1/2 6-ounce containers); if using frozen, do not thaw first)
3 tablespoons turbinado (sugar in the raw sugar, for topping (optional))

Langkah-langkah

Preheat the oven to 375 degrees F. Lightly coat a standard 12-cup muffin tin with nonstick spray or line with paper liners.
In a medium bowl, whisk together the white whole wheat flour, flaxseed, baking powder, baking soda, and salt.
In a large separate bowl, beat the butter and honey until creamy and combined. Scrape the bottom and sides of the bowl, then add the eggs one at a time, beating well after each addition. Add the Greek yogurt, vanilla, lemon zest, and lemon juice. The batter may look curdled.
Add the dry ingredients to the wet ingredients. By hand with a wooden spatula or spoon, stir in the dry ingredients, just until the flour disappears. The batter will be very thick.
Very gently fold in the raspberries.
Scoop the batter into the prepared muffin cups, using a heaping 1/4 cup for each. For a maximum crunchy top, sprinkle each muffin with a full teaspoon of turbinado sugar (trust me!) or omit for a less-sweet muffin.
Bake the muffins for 20 to 24 minutes, until a toothpick inserted in the center comes out clean.
Remove the from the oven and place on a wire rack to cool in the pan for 5 minutes. After 5 minutes, remove the muffins from the pan and transfer them to the wire rack to cool completely. Enjoy!