Raspberry Muffins

two muffins stacked on top of each other on a white plate with a hand picking up a muffin in the background.

5 from 3 votes

These delicious raspberry muffins are made with simple ingredients and are simple to make. The 40+ minute wait time is worth it when baking these treats.

Prep Time5

Cook Time15

Cool Time5

Total Time25

Course: Breakfast, Snack

Cuisine: American

Diet: Low Calorie

Servings: muffins

Author: Megan Olson

Ingredients

1 ¾ cups White Whole Wheat Flour
1 tsp Baking Powder
½ tsp Baking Soda
½ teaspoon Salt
⅓ cup Extra Virgin Olive Oil
½ cup Zero Sugar Maple Syrup or regular maple syrup or honey
2 Eggs room temperature
1 cup Greek Yogurt low fat, plain
2 teaspoons Vanilla Extract
½ teaspoon Lemon Juice
¾ cup Raspberries or 1 1/2 cups frozen (and thawed)
¼ cup Mini Chocolate Chips dairy free if needed

US Customary - Metric

Instructions

Preheat oven to 350° F and line a muffin tin with 12 liners or grease the cavities with cooking spray.
In a large mixing bowl, mix the flour, baking powder, baking soda and salt together.
In a medium bowl, mix together the oil, maple syrup, eggs, yogurt, vanilla extract and lemon.
Pour the wet ingredients into the dry ingredients. Then fold the raspberries and chocolate chips into the batter.
Fill 12 cavities of the muffin tin evenly with the batter.
Bake 22 to 25 minutes, or until the muffins are slightly browned on top and a toothpick can be inserted clean. Remove from the oven and cool 20 minutes before enjoying.

Notes

Don’t overmix the batter, or the muffins may turn out heavy and dense. Stop mixing once the ingredients are well mixed, but not beyond that.
If you use frozen berries, don’t let them thaw. Use them directly out of the freezer.
Be sure to properly measure your flour. Use the spooning method of adding your flour to the measuring cup with a spoon instead of packing it straight out of the bag.

Nutrition