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
Lemon Raspberry Muffins from 100 Days of #RealFood

Whole-Wheat Lemon Raspberry Muffins

The raspberries and lemon in this recipe compliment each other so well. I hope your kids gobble up these lemon raspberry muffins like mine did.
4.9 from 74 votes
Prep Time: 10 mins
Cook Time: 18 mins
Total Time: 28 mins
Print Recipe
Servings: 12 muffins

Ingredients
  

Instructions
 

  • Preheat oven to 350 degrees F. Line a muffin pan with paper or silicone liners and set aside.
  • In a small bowl, whisk together the flour, baking soda, salt, and lemon zest (I usually use a zester, but I just ordered a microplane because I’ve been told it’s much easier!).
  • In a large bowl fitted with an electric whisk (or beaters), cream the butter until smooth.
  • Turn the speed down to low and slowly add in the egg, syrup, milk and vanilla.
  • With the speed still on low slowly add in the flour, scraping the sides of the bowl if necessary.
  • Carefully fold in the raspberries with a spatula until well combined.
  • 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.

Notes

We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Whole-Wheat Lemon Raspberry Muffins
Amount Per Serving
Calories 166 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Cholesterol 35mg12%
Sodium 266mg12%
Potassium 65mg2%
Carbohydrates 20g7%
Fiber 2g8%
Sugar 9g10%
Protein 3g6%
Vitamin A 275IU6%
Vitamin C 0.2mg0%
Calcium 40mg4%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
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369 thoughts on “Whole-Wheat Lemon Raspberry Muffins”

      1. Hi Melissa, sorry we can’t respond back in real-time, but you can put them in the fridge or in an airtight container on the counter. – Nicole

  1. 4 stars
    Made these a few days ago – veganized it by using almond milk, vegan margarine and a flax “egg”. Mine ended up a lot flatter than yours, not sure if the veganizing caused that but no big fuss as they still tasted great. Love how hearty they are while still being moist, the last few wholewheat muffins I’ve tried to make end up like hockey pucks. Also appreciated the different flavour, usually I lean towards chocolate so this was a nice change, thanks for a great recipe!

  2. Tried this tonight with blackberries – super delicious! Might add a touch of lemon juice next time for a little more lemony goodness.

  3. 5 stars
    Wonderful recipe! I’ve tried the original recipe along with different variations (with fresh raspberries, frozen blueberries, fresh blueberries and King Arthur White Whole Wheat Four). We are going to try the recipe with strawberries today! Agree with some of the other comments that the mixture of butter, egg, maple syrup, milk and vanilla can look a little clumpy. I have brought all the ingredients to room temp and while the consistency does improve a bit, it still looks clumpy. However, I now do not give it a second thought because the end product is fantastic. Another great recipe! Thanks. :-)

  4. Love the texture and flavor. I used blueberries since that’s what I. had on hand. Will definitely make these again.

  5. Thank you so much for this recipe! I made a double batch today with blueberries instead of the raspberries. Also, I did half honey and half maple syrup for the sweetener. My whole family loved them!

  6. 5 stars
    My daughter, husband, and I loved these! The butter mixture didn’t initially blend super well but it all came together nicely when we added the flour mixture.

  7. 5 stars
    My new favorite breakfast! One of these muffins with some fruit will keep me full and satisfied for quite awhile. (Unlike muffins made with fake ingredients which just leave you craving something else to eat.)
    They freeze wonderfully and are the perfect thing to pop in the microwave for 40 seconds and enjoy with a cup of coffee!

    1. Amy Taylor (comment moderator)

      It helps to have your other wet ingredients at room temperature. I typically let the eggs and milk sit for a bit.

  8. Another great recipe of yours! Made these in the waffler iron, per your 4 Fun Things to Try in the Waffle Iron! They were great and made for a delicious tea party!

  9. I made Thea for breakfast this morning and they pretty much disappeared. I used whole wheat pastry flour and buttermilk. They were AWESOME!!! Thanks for a great recipe

  10. 5 stars
    My 10 year old made these but with frozen blueberries that we froze from when we went blueberry picking. I was so surprised how yummy these are! We are new to whole wheat flour and I was little nervous about the taste but we were not disappointed…made them last night and only 2 left! Thank you for the recipe, I originally saw it in the second book And my 10 year old needed to bake asap ☺️

  11. 5 stars
    I just need to comment on how fabulous this recipe is. I’ve now made them over a dozen times as is and with variations. I’ve replaced the raspberries with blueberries, I’ve also used strawberries along with cinnamon instead of the lemon. Just such a versatile recipe! Thank you!

  12. I made these for my family this morning. We loved them! So delicious. I actually substituted raspberry for blueberries. Will definitely make these again.

  13. 5 stars
    These are unbelievable! So delicious and the perfect texture. I added a whole bag (10oz) of frozen raspberries because I love them, and it same out very well-bursting with raspberry lemon flavor. Do you think it would be possible to replace the butter with equal volume coconut oil?

  14. What can I sub for the milk? I’m working at removing dairy for a while and am not a fan of soy or almond milk. Could coconut water work?

  15. 5 stars
    I LOVE lemon & raspberry, so I had to try these. I did sub unsweetened applesauce & full fat plain yogurt for the butter, since I needed the butter in another recipe. They were delicious!

  16. 5 stars
    I LOVE this recipe! Fun modification, I replaced the butter and lemon zest with Zesty Lemon Grapeseed Oil from Wildtree. Friends were blow away how much lemon flavor came just from oil. And the grape seed oil is healthier than butter. Plus I didn’t have to get my hand mixer out. Nice!

    1. Great idea. Did you use the same amount of oil or reduce the amount? What was your ratio? Thanks for sharing. I’m eager to try a dairy free version!

  17. Made these with my 3YO son and they were a hit! Does anyone know where I can find the nutrition facts on these? Just wondering how many grams of sugar (approx) are in each muffin. Thanks!

    1. My maple syrup has 53 grams of sugar per quarter cup, and the recipe calls for a half cup of syrup, so that makes 106 grams per batch. A cup of raspberries adds 9 more grams of sugar, bringing the total to 115 grams of sugar per batch. Divide that by 12 muffins, and you get about 9.6 grams of sugar per muffin. I would check your ingredients (maybe the sugar content is different in your maple syrup), but it’s probably pretty close.

      1. Ooh – plus another 6 grams of sugar per half cup of milk, so 121 grams per batch equals closer to 10 grams per muffin if I’m not forgetting anything else!

  18. 5 stars
    My 2y/o, 1y/o, husband, and I LOVED these for breakfast this morning! I used frozen blueberries just b/c that’s what I had in the freezer :-) They were sweet and moist!

  19. Any substitute for the pure maple syrup? We live overseas and don’t have it here. Also, our equivalent of raspberries are super tart and require something to sweeten then. I wondered about honey in place of the syrup, but not sure how much to use.

    1. Cindy, I would use honey in a 1:1 sub. You could use blueberries or chopped up strawberries instead of the raspberries.

  20. Just a tip for those who are thinking of substituting coconut oil for the butter: don’t. When I added the frozen raspberries, the whole batter froze up! I still managed to get them into the muffin tins and baked, but it was a pain to work with.

  21. 5 stars
    Made these with my 3 year old yesterday and they are amazing. We both ate two each right after they came out of the oven. Thanks for the wonderful and simple recipe.

  22. 5 stars
    I love these muffins! I’m wondering how you defrost them (and any muffins) without them becoming soggy. Any tips?

    1. Amy Taylor (comment moderator)

      Hi. You can defrost on the counter or in the fridge. I’ve not had problems with excess moisture. If you do, you can throw then in the oven for a bit to reheat.

  23. 5 stars
    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!

  24. 5 stars
    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?

  25. 5 stars
    Made these to go with my Father’s Day brunch yesterday and they were a huge hit! Definitely your best muffin recipe!

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

  27. 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?

  28. 5 stars
    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!!

    1. 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.

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