The raspberries and lemon in this recipe complement each other so well. I hope your kids gobble up these whole-wheat lemon raspberry muffins like mine did. Make sure to bake a second batch to freeze for later.
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
The raspberries and lemon in this recipe complement each other so well. I hope your kids gobble up these whole-wheat lemon raspberry muffins like mine did. Make sure to bake a second batch to freeze for later.
Print Recipe
Servings: 12 muffins
Ingredients
- 1 1/2 cups whole-wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon lemon zest
- 1/2 cup butter softened but not melted (1 stick)
- 1 egg
- 1/2 cup pure maple syrup
- 1/2 cup milk
- 1 teaspoon pure vanilla extract
- 1 cup frozen raspberries no need to defrost
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.
Want weekly REAL FOOD meal plans made for you?→ WATCH THE VIDEO
My daughter’s favorite muffin recipe
I made the muffins this morning wondering if I need to put in fridge.
Whole wheat lemon raspberry muffins
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
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!
Tried this tonight with blackberries – super delicious! Might add a touch of lemon juice next time for a little more lemony goodness.
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. :-)
Love the texture and flavor. I used blueberries since that’s what I. had on hand. Will definitely make these again.
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!
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.
Hi there!! What can I substitute for the butter? Maybe, Yogurt?
Thanks!
You could use coconut oil.
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!
Did you warm up the liquid ingredients? My butter solidified once I added them.
Thanks
It helps to have your other wet ingredients at room temperature. I typically let the eggs and milk sit for a bit.
These are a winner :)
I also made these in the waffle ironn Amazing! Even my little sugar addict devoured them! Thank you!
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!
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
Made these today with halved fresh cranberries. The kids gobbled them up!
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 ☺️
I made this with whole wheat pastry flour and blueberries. It is great!
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!
I made these for my family this morning. We loved them! So delicious. I actually substituted raspberry for blueberries. Will definitely make these again.
That is what I plan to try since I have about 20 gallons in my freezer.
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?
Yes. This should help: https://www.100daysofrealfood.com/2012/02/07/how-to-cook-with-coconut-oil/.
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?
I use real coconut milk.
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!
What amounts did you use of applesauce and yogurt?
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!
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!
I substituted the butter with half the amount in oil. So instead of 1/2 cup of butter, I used 1/4 of Lemon Grapeseed Oil.
I would prefer to make a loaf with this recipe, is there anything I would need to change?
Hi. This King Arthur thread might help: http://community.kingarthurflour.com/content/converting-muffin-recipe-bread-recipe.
These are amazing! A crowd pleaser for even the picky toddler. Kids are so excited to have these in their lunch!
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!
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.
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!
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!
Could I use sprouted whole wheat flour instead? Also, do these freeze well?
Hello. Yes, sprouted should work, too. These do freeze well.
So good!! I used blueberries instead of raspberries and honey instead of maple syrup. They were a big hit. Thanks!
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.
Cindy, I would use honey in a 1:1 sub. You could use blueberries or chopped up strawberries instead of the raspberries.
Is there anything you can substitute for the maple syrup? Maybe honey?
Hi. Sure, honey should work. It may change the batter consistency somewhat.
Is there any reason frozen berries would be better than fresh?
You will LOVE your microplane…. quite possibly the best kitchen invention out there!
I used a firm (not overly ripe) banana in place of the stick of butter and it turned out fine.
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.
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.
I love these muffins! I’m wondering how you defrost them (and any muffins) without them becoming soggy. Any tips?
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.
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!
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?
Hi Morgan. You could always add nuts or seeds.
Made these to go with my Father’s Day brunch yesterday and they were a huge hit! Definitely your best muffin recipe!
These sound delicious. Any recommendations for how to replace maple syrup with coconut sugar? Our maple syrup is precious…(c:
Hi Sara. This might help you convert: http://www.thegraciouspantry.com/how-to-substitute-sugar/ and http://www.myrealfoodlife.com/part-3-how-to-substitute-sugar/
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?
Hi Erin. Some readers have replaced some of the butter with applesauce.
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!!
Can Bran or wheat germ be added to this recipe?
Hi. That’s not something we’ve tried. You might need to add a little more wet ingredients if add dry ingredients.
Can I use honey instead of maple syrup? Thanks!
You can. :)