Ingredients

The following ingredients have 4 Servings
  • ¾ cup all-purpose flour
  • ¾ cup whole wheat flour
  • ⅓ cup sugar ((or honey or maple syrup))
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup plain whole milk Greek yogurt ((or regular yogurt))
  • ¼ cup unsalted butter ((melted and slightly cooled))
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups raspberries
  • 1 tablespoon lemon juice
  • 2 tablespoons lemon zest

Instruction

  • Preheat oven to 375 degrees F and grease a 12-cup muffin tin with nonstick spray (or parchment liners).
  • Add the flours, sugar, baking powder, baking soda, salt, and sugar to a medium bowl. Stir.
  • Stir the yogurt, butter, eggs, and vanilla in a separate bowl.
  • Use a spatula to gradually fold the yogurt mixture into the flour mixture. Add the raspberries, lemon juice, and lemon zest and fold in to mix gently. (The batter will be thick.)
  • Divide the batter among the prepared muffin tin, using about 1/4 cup batter in each cup.
  • Bake for 16-18 minutes, or until golden brown around the edges and a cake tester inserted into the center comes out cleanly.
  • Let cool in the pan for a minute or two, then run a paring knife around the edges. Transfer to a wire rack and let cool fully.