Healthy Eating
Raspberry Muffins
Description
These dome-topped, berry-studded, ultra-fluffy Raspberry Muffins are sweet, whole wheat, and worthy of that pricey, precious carton of ruby red raspberries you’ve been coveting.
Ingredients
- 2 cups white whole wheat flour
- ¼ cup ground flaxseed meal
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ cup unsalted butter at room temperature
- ⅓ cup honey or pure maple syrup
- 2 large eggs at room temperature
- ½ cup nonfat plain Greek yogurt at room temperature
- 2 teaspoons pure vanilla extract
- Zest of 2 small lemons about 1 1/2 teaspoons
- ¼ cup lemon juice from the same 2 small lemons
- 1 ½ 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)
Directions
- 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!
