Recipe: Whole-Wheat Lemon Raspberry Muffins

I am in love with this new muffin recipe! It’s soooo good I think I want one with frosting on top for my birthday (which is not until May, but a girl can plan ahead)! The raspberries and lemon compliment each other so well, and it’s such a nice diversion from the usual muffin flavors. I hope your kids gobble up these lemon raspberry muffins like mine did. I’d love to hear what they think in the comments below. :)

Whole-Wheat Lemon Raspberry Muffins from 100 Days of #RealFood

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4.9 from 58 reviews
Whole-Wheat Lemon Raspberry Muffins
Serves: 12 muffins
  • 1½ cups whole-wheat flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • Zest of 1 lemon, about 1 to 1¼ teaspons (I usually use a zester for this, but I just ordered a microplane because I've been told it's much easier!)
  • ½ cup (1 stick) butter, softened but not melted
  • 1 egg
  • ½ cup pure maple syrup
  • ½ cup milk
  • 1 teaspoon vanilla extract
  • 1 cup frozen raspberries (no need to defrost)
  1. Preheat oven to 350 degrees F. Line a muffin pan with paper or silicone liners and set aside.
  2. In a small bowl, whisk together the flour, baking soda, salt, and lemon zest.
  3. In a large bowl fitted with an electric whisk (or beaters), cream the butter until smooth.
  4. Turn the speed down to low and slowly add in the egg, syrup, milk and vanilla.
  5. With the speed still on low slowly add in the flour, scraping the sides of the bowl if necessary.
  6. Carefully fold in the raspberries with a spatula until well combined.
  7. Use a small ice cream scooper or large spoon to add the batter to the muffin cups. Bake until a toothpick comes cleans when inserted in the center, about 18 to 20 minutes.
We recommend organic ingredients when feasible.


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  • Comments

    1. Georgia |

      Can I use honey instead of maple syrup? Thanks!

      • Amy Taylor (comment moderator) |

        You can. :)

    2. kristen |

      Can Bran or wheat germ be added to this recipe?

      • Amy Taylor (comment moderator) |

        Hi. That’s not something we’ve tried. You might need to add a little more wet ingredients if add dry ingredients.

    3. Juliet |

      These are fantastic!! I used fresh raspberries, folded in, and I added one or two on top just before baking. And I used 1/4 cup syrup and 1/4 cup honey. They are perfect! Thank you!!

    4. Erin |

      I love these muffins! I have made them a few times and can hardly resist eating several. My only concern is the Amt of butter. Seems like a lot of greasiness on my muffin papers at the bottom when I put them
      On a rack to cool. Has anyone else experienced this? Is there replacement for part of the butter?

      • Amy Taylor (comment moderator) |

        Hi Erin. Some readers have replaced some of the butter with applesauce.

    5. Sara |

      These sound delicious. Any recommendations for how to replace maple syrup with coconut sugar? Our maple syrup is precious…(c:

    6. Sarah |

      Made these to go with my Father’s Day brunch yesterday and they were a huge hit! Definitely your best muffin recipe!

    7. Morgan |

      Wow– soooo, so good! These are fabulous. Made them exactly as the recipe calls. Perfect. Wondering if theres a way to bump up the protein or fiber?

      • Amy Taylor (comment moderator) |

        Hi Morgan. You could always add nuts or seeds.

    8. Lisa |

      My kids and I made these today. We used whole grain spelt flour, which I usually like better than wheat flour for baked goods. We also used fresh raspberries and made them into mini-muffins, which took about 10 minutes. I should have used liners but we were out of them, so they did stick a little because of the gooey raspberries. But, they still tasted SO good, and all the kids loved them! Yum!

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